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  2. Light, bright weeknight dinners: Spicy white bean soup and ...

    www.aol.com/light-bright-weeknight-dinners-spicy...

    These warming one-pot (or pan) dishes from Melissa Clark keep dinner exciting all winter long.

  3. Melissa Clark - Wikipedia

    en.wikipedia.org/wiki/Melissa_Clark

    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]

  4. Melissa Clark roasts chicken thighs, then uses the leftovers ...

    www.aol.com/melissa-clark-roasts-chicken-thighs...

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  5. Melissa Clark makes pantry pasta and two-ingredient ... - AOL

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  6. Kugel Yerushalmi - Wikipedia

    en.wikipedia.org/wiki/Kugel_Yerushalmi

    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]

  7. Romesco - Wikipedia

    en.wikipedia.org/wiki/Romesco

    Clark described romesco as "a rich and piquant purée made from sweet dried Spanish peppers along with tomato, garlic, almonds, vinegar, and oil, pounded with breadcrumbs as a binder." Some variations were thick, others were thin, and one substituted crushed almond biscotti for the almonds and bread crumbs and incorporated hard-boiled eggs.

  8. I made Ina Garten's easy corn bread, and the dish was ... - AOL

    www.aol.com/news/made-ina-gartens-easy-corn...

    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 ...

  9. Priya Krishna - Wikipedia

    en.wikipedia.org/wiki/Priya_Krishna

    Beginning in April 2021, Krishna began writing for The New York Times as a food staff reporter. [7] Since July 2024, Krishna has been serving as an interim restaurant critic for The New York Times with Melissa Clark following the retirement of Pete Wells. [24] She also makes regular appearances on their YouTube channel for cooking content. [8]

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