Prolific author, recipe developer, and food writer Melissa Clark has published an astounding 40-plus cookbooks in her career so far — and shows no signs of slowing down. She first came to the field as ...

My supersimple roasted rhubarb Honey-mustard chicken thighs for the grill And, the only ice cream recipe you’ll ever need (actual recipe title) Melissa Clark’s roasted rhubarb.Credit...Armando Rafael ...

Colorful and covetable: green beans with red onion and lime; maple roasted squash; red cabbage wedges with walnuts and feta. By Mia Leimkuhler Melissa Clark’s giant roasted vegetable ...

The cover star: Melissa Clark’s five-star skillet chicken with tomatoes, pancetta and mozzarella (a.k.a. pizza chicken). By Emily Weinstein Our cookbook has arrived! Today is the release of “Easy ...

Add Yahoo as a preferred source to see more of our stories on Google. From New York Times Cooking: Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut ...

Melissa Clark’s three filling, colorful and festive snacks are perfect for especially effortless entertaining. By Melissa Clark Expectations for holiday entertaining run high. Whether it’s a giddily ...

The pork ribs arrived in the CSA box. A quick dig through the fridge turned up a withering green tomato. An orange and the usual garlic and herbs sat a bit further back. "The way dishes come together ...

Our recipe maven takes the Bake Time Questionnaire. By Vaughn Vreeland and Melissa Clark Happy Mother’s Day weekend to all the moms and maternal figures out there! Does Melissa Clark even need an ...

Add Yahoo as a preferred source to see more of our stories on Google. Credit: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Prolific author, recipe developer, and ...

From New York Times Cooking: Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut ...