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Melissa Clark is an American food writer, cookbook author and New York Times columnist. She is the author of over 40 cookbooks and has received multiple awards from the James Beard Foundation and IACP (International Association of Culinary Professionals) for her work. [ 3 ]
Dinner: Cumin-Roasted Pork Chops and Brussels Sprouts. Snack of choice. Tuesday. Breakfast: Peanut Butter and Banana Overnight Oats. ... Cumin-Roasted Pork Chops and Brussels Sprouts by Melissa Clark.
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First, it can brew a single cup, ranging from 6 to 16 ounces, without the use of a coffee pod, instead using whole beans or ground coffee. That's right, we said whole beans, right in the maker.
In 2015, Melissa wrote her first cookbook, Cakes by Melissa, published by the William Morrow imprint of HarperCollins. Her second cookbook, Come Hungry: Salads, Meals, and Sweets for People Who Live to Eat, was released in January 2024. Melissa's brother Brian Bushell was the CEO of Baked by Melissa until 2015. [7]
In 1959, a group of Georgetowners formed the City Tavern Association, in part to preserve the historic City Tavern, one of the oldest buildings in Washington, D.C. The old tavern, located just north of the C&O Canal and near M Street and Wisconsin Avenue in Georgetown, was beautifully restored and reopened as a private club in 1962.
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