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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]
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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]
The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...
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 ...
In late May 2017, The New York Times announced that it was eliminating the post. Arthur Ochs Sulzberger Jr. announced: "The public editor position, created in the aftermath of a grave journalistic scandal, played a crucial part in rebuilding our readers’ trusts by acting as our in-house watchdog.