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from NYT Cooking

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce

This recipe is by Melissa Clark and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.

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from NYT Cooking

Creamy Corn Pasta With Basil

There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. (Photo: Andrew Scrivani for The New York Times)

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Melissa has been a food columnist for the Dining section since 2007. She reports on food trends (she introduced the world to the deep-fried Twinkie), creates recipes, and appears in cooking videos linked to her column, A Good Appetite. She’s also written dozens of cookbooks. A native of Brooklyn, she knows where to find the best bagel.

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from NYT Cooking

Farro Salad with Leeks, Chickpeas and Currants

Melissa Clark Farro Salad with Roasted Leeks, Chickpeas and Currants - Recipes - The New York Times

Pierre Ferrand Dry Curaçao Ancienne Méthod is 40 percent alcohol and comes in 750-milliliter bottles for $25.99 at Astor Wines and Spirits, and $26.99 from drinkupny.com; both of them expect to have the drink in stock next week.

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from The Kitchn

Find the book

In the Kitchen With a Good Appetite: Melissa Clark's Chicken Thighs with Green…

from Lifehacker

The Best Way to Cut Up a Whole Chicken

How to cut up a chicken. Super easy, and way cheaper than buying stock, thighs and breasts separately!

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from WNYC

Recipe: Melissa Clark's Curried Coconut Tomato Soup

Curried tomato soup - Melissa Clark …

from Food52

Melissa Clark's Really Easy Duck Confit

Melissa Clark's Really Easy Duck Confit, a recipe on Food52

from NYTimes.com - Video

How to Cut Up a Whole Chicken

Melissa Clark shows you how to cut up a whole chicken.

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