Melissa clark

This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.)…

12 of Melissa's Clark's recipes walks you through the New York Times contributor, cookbook author, and podcaster's recipes on our site.

Recipes selected by Sam Sifton, Melissa Clark and New York Times Cooking editors for our Cooking newsletter. Sign up to get the newsletter delivered directly to your inbox six times a week.

NPR's Ayesha Rascoe visits the food writer's home to talk and cook. Clark has a new book of recipes promising minimal fuss (and dirty dishes).

This pudding offers you both the satisfying crack of using your spoon to break through a brûlée topping and the sensation of dipping that spoon into fluffy pudding. Tapioca generally isn’t baked, but it is easier than cooking it on top of the stove. And once the pudding is in the oven you can leave it alone, as opposed to the stovetop method, which requires frequent stirring to prevent scorching. The use of pearl tapioca makes for a springy texture, and cinnamon in the topping adds a bit of…

The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.

One reliable pan is your key to delicious, easy, and stress-free dinners.

We sat down to talk with bestselling author, chef, NYT columnist author Melissa Clark.

One of my favorite things growing up is eating the cauliflower my mom fried for ma’loubeh (an upside down rice, and veggies dish). Although I love love fried cauliflower but not a fan of frying anything at home. Frying somehow makes your home. So I baked these cauliflower in my air fryer for crispy results without using much oil. The cauliflower turned out so crispy with only 2 tsp of oil and cooked so fast. So here we go I present to you a Crispy cauliflower salad with a Tahini lemon…

This recipe, from New York Times columnist Melissa Clark's new cookbook, Dinner: Changing the Game (Clarkson Potter), elevates the chicken-and-potatoes