Melissa Clark
Melissa Clark Shows You How To Bring The Flavors Of France To Your Table
"The merging of French food with the food I grew up eating in Brooklyn is the foundation of how I approach cooking," says The New York Times columnist.
Chicken Paillards With Endive-Parsley Salad
These quick-cooking chicken breasts are the staples of the weeknight kitchen: fast, easy and completely adaptable!
Buttery Crab Pasta With Golden Tomatoes & Chervil
Most crab pastas don't have enough crab — not this one!
Shaved Zucchini & Melon Salad With Mint & Almonds
Serve this summer salad with soft goat cheese and a baguette alongside.
Meyer Lemon Tart With Olive Oil & Fleur De Sel
The flavors and textures here are a bit like lemon squares, but more refined.
French Baked Eggs With Smoked Salmon & Tarragon Cream
Try this French Baked Eggs With Smoked Salmon & Tarragon Cream recipe from the new...
French Onion Soup With Grilled Gruyère Sandwiches
Try this French Onion Soup With Grilled Gruyère Sandwiches recipe from the new cookbook, Dinner...
Apricot Tarte Tatin
Try this Apricot Tarte Tatin recipe from the new cookbook, Dinner in French.
Hanger Steak Recipe
With caramelized onions, mushrooms and potatoes.