MELISSA CLARK

Those luscious berries have a downside: All that liquid can weigh down baked goods, but Melissa Clark has solutions.

Do as Melissa Clark does, and roast, don’t poach, the shrimp, then serve them with a creamy horseradish rémoulade.

Put those gorgeous stalks to work in a creamy pasta, a filling grain bowl and a bright, beautiful soup from Melissa Clark.

Layered with asparagus, spinach, peas and lemony ricotta, this springy recipe from Melissa Clark is the cheesy dish for right now.

This curried chicken salad recipe with a regal history is well worth making for coronation watching and beyond, Melissa Clark writes.

Our columnist reviews the day’s puzzle. Warning: contains spoilers!

A lacy crust of grated Parmesan makes sheet-pan tofu even crispier, Melissa Clark writes.

Featuring butter, tarragon and Cognac, this reader-submitted recipe is simple, sophisticated and utterly stunning, Melissa Clark writes.

Nix the garlic (gasp!) for coriander seeds and a dollop of dill-speckled mayo for a subtle, speedy dish that’s all about the shrimp.

Colcannon inspires this buttery casserole of mashed potatoes, kale, Cheddar and baked eggs from Melissa Clark.