MELISSA CLARK

It’s not the same as going vegan, but it can also have a strong impact on reducing your carbon footprint.

Caramelized corn, pickled jalapeños and basil chicken make the most summery of sheet-pan dinners.

Prepared pesto gives a one-pan orzo and zucchini dish its herby, garlicky bite.

If the World Health Organization’s warning about the artificial sweetener has you worried, try these other refreshers.

Whipped cream and store-bought dulce de leche are all you need for this frozen summer treat.

Use whatever kind of cherries — fresh or frozen, sour or sweet — in this adaptable cherry pie from Melissa Clark.

Store-bought ice cream is at the heart of these three easy desserts from Melissa Clark: a nostalgic banana split, a fruity take on a soda…

Millie Peartree’s take on the classic Bundt cake is chock-full of brown-sugary pecans and topped with a shiny vanilla glaze.

A press-in-the-pan shortbread crust and an easy lemon curd filling make this stunning pastry a snap to bake.

Paired with red rhubarb, these brilliantly pink fillets from Melissa Clark are on the table in 25 minutes.