MELISSA CLARK
Posts
Upside Down Cake Recipes That Make Summer Baking a Breeze
You can’t beat a classic pineapple upside-down cake, but juicy peaches, plums, berries and even bananas are just waiting to step in, Melissa Clark writes.
Animal Farm Creamery, a Small-Batch Dairy, Is Narrowly Saved
Animal Farm Creamery, one of the most highly regarded small dairies in America, was nearly lost. Then, a young couple down the road stepped in.
Leeks and Fish Get a Lift From a Tangy Salsa Verde
In this weeknight-friendly dinner, a bright, bold briny sauce, built on Castelvetrano olives, works its magic on two normally mild ingredients.
You Can Have Torta Rustica, an Easter Pie, Any Time of Year
Melissa Clark’s take on torta rustica, a Southern Italian mainstay, is full of ricotta and spinach.
A Baked Onion and Rice Casserole for Passover and Beyond
Glistening with honey and pomegranate juice and studded with pine nuts, this baked onion and rice casserole is anything but unassuming.
The Best Parts of Stuffed Cabbage, Minus the Work
This interpretation of the classic features a streamlined recipe and a vibrant filling of anchovies, Parmesan and walnuts.
This Cauliflower Shawarma Reaches for Spring
A vegetarian take on the Middle Eastern dish, this recipe straddles the seasons.
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