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These warming one-pot (or pan) dishes from Melissa Clark keep dinner exciting all winter long.
In her early career, Clark was a freelance writer for various publications, including the New York Times, and worked in "front of house" jobs at restaurants. [12] In 2007, she began her weekly "A Good Appetite" column at The New York Times, [12] [13] She became a full-time staff writer at the Times in 2012, [11] writing about 65 recipes each year for the newspaper. [12]
Heat the oil in a large lidded saucepan over medium-high heat. Add a few corn kernels and cover. When the kernels start popping, add the remaining corn, cover, and remove from the heat. Allow to ...
In the description of the dish, Garten says she was inspired by The New York Times' Melissa Clark's corn bread with brown butter. "Since I can't pass up any recipe for corn bread, I decided to ...
The work was positively received by New York Times reviewer Melissa Clark, who wrote that "all of her food is modern, clever and, in our house, instantly devoured". [17] [18] During the COVID-19 pandemic, in 2021, Spungen started an online cooking newsletter named Susanality. [19] She published Veg Forward, a vegetable-focused cookbook, in 2023 ...
She is a food reporter for The New York Times and has previously contributed to The New Yorker, Eater, and TASTE (as a columnist). [1] [2] [3] She is also the author of multiple cookbooks, including Indian-ish, a cookbook she wrote with her mother. [4] Krishna previously worked for Bon Appétit and appeared on their popular YouTube channel from ...
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Jerusalem kugel is always made with thin egg noodles, similar in appearance to spaghetti. The defining ingredient of Jerusalem kugel is black pepper, which is uncommon in other varieties of kugel, and which can give it what the New York Times food writer Melissa Clark has described as a "sinus-clearing" potency. [3]