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"Melissa Clark's recipes are as lively and diverse as ever, drawing on influences from Marrakech to Madrid to the Mississippi Delta. She has her finger on the pulse of how and what America likes to eat."-Tom Colicchio, author of Craft of Cooking"A Good Appetite," Melissa Clark's weekly feature in the New York Times Dining Section, is about dishes that are easy to cook and that speak to everyone, either stirring a memory or creating one. Now, Clark takes the same freewheeling yet well-informed approach that has won her countless fans and applies it to one hundred and fifty delicious, simply sophisticated recipes.Clark prefaces each recipe with the story of its creation-the missteps as well as the strokes of genius-to inspire improvisation in her readers.



About the Author

Melissa Clark

Food writer and cookbook author Melissa Clark is staff reporter for the New York Times Food section, where she writes the popular column "A Good Appetite" and appears in a weekly cooking video series.Melissa has written 42 cookbooks, including her latest, Dinner: Changing the Game, published by Clarkson Potter. Other books include collaborations with some of New York City's most celebrated chefs, including Daniel Boulud (Braise) , David Bouley (East of Paris) , Andrew Feinberg (Franny's) , Claudia Fleming (The Last Course) , Bruce and Eric Bromberg (Blue Ribbon Cookbook) , and former White House pastry chef Bill Yosses (The Perfect Finish) .Her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals) , and has been selected for the Best Food Writing series. Melissa is a regular guest on the Today show and Rachael Ray. She has also been a judge on Iron Chef America. She's been a frequent guest host on the NPR radio show The Splendid Table and is a regular guest on The Leonard Lopate Show on WNYC.Born and raised in Brooklyn, Melissa lives there with her husband and daughter. She loves anchovies, radishes, chicken feet, and lox but not in that order.



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