MELISSA CLARK

Spiced and roasted florets join briny capers and sweet-sour pickled onions in a punchy dish made for February.

A puddle of blueberry maple jam is stuffed inside these tender, gently spiced treats.

This grain bowl, finished in with a sweet chile sauce, is perfect for the vegetarian curious or anyone wanting lighter fare.

With carrots, sweet potatoes and dates, this braise is a colorful main course for your Hanukkah table.

These two hardworking ingredients are at their best in this weeknight meal, laden with chile, lemon and garlic.

This fragrant recipe filled with chickpeas and farro is a cozy destination for the last of the holiday’s spread.

Land-based aquaculture is still coming into its own, but it stands to upend an industry plagued by environmental concerns.

This colorful meal from Melissa Clark, full of chickpeas and peppers, comes together in two steps — no charring over an open flame required.

A snap to throw together, this lively dish takes the best parts of pasta salad and makes them a whole lot better, Melissa Clark writes.

Crushed until craggy and tossed with shrimp, cucumbers soak up a sesame and avocado sauce in this easy, invigorating dish from Melissa Clark.