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Melissa Clark

The NYC Wine and Food Festival: What Flavor Is Your Foam?

Corinna Clendenen | Posted 12.23.2013 | Taste
Corinna Clendenen

For those curious about new directions in the culinary world, this weekend offered views that would titillate the taste buds of any gourmet.

David Bouley Wants You to Have a "Living Pantry"

Alison Spiegel | Posted 10.21.2013 | Taste
Alison Spiegel

In a discussion with New York Times food writer Melissa Clark at the New York Wine and Food Festival this weekend, David Bouley talked about his philosophy and practice of slow cooking vegetables as method of "cooking for longevity."

5 Cookbooks I Forgot to Write About, OK?

Sam Hiersteiner | Posted 11.24.2013 | Taste
Sam Hiersteiner

Mark Bittman published a famous blog hit piece on this book in which Jennifer Mascia accused Gwyneth Paltrow of pushing "quack science" with her elimination diet approach and questioned her use of high-end ingredients too expensive for the average family.

A Simple Recipe for National Chocolate Mousse Day

Alison Spiegel | Posted 04.03.2013 | Taste
Alison Spiegel

Chocolate mousse: elegant, airy, rich in flavor but light in texture, sophisticated but also simple. If ever there was a sexy dessert, chocolate mousse would be it.

Trust a Veg Researcher? Nestle Says No, Barnard Says Yes. (Video)

Linda Watson | Posted 08.25.2012 | Healthy Living
Linda Watson

What's a researcher to do when results call for a personal makeover? I thought the obvious answer was "learn and adapt."

Two Great Cooks, Two Great Cookbooks

Rozanne Gold | Posted 02.13.2012 | Home
Rozanne Gold

'Tis the season to give and receive... and if you're lucky, this year's best cookbooks will be part of the exchange. I recently was given a gift of Ellie Krieger's new book Comfort Food Fix and later that week bought for myself Melissa Clark's Cook This Now.

Meatless Monday: Shut Up and Say Thank You

Ellen Kanner | Posted 01.21.2012 | Green
Ellen Kanner

Thanksgiving needn't be elaborate. Homemade polenta takes a little time to make and it's a perfect pairing with bold broccoli rabe.

When Food is War: Media Battles Over the Dinner Table

Elissa Altman | Posted 05.25.2011 | Media
Elissa Altman

The food writing world is a strange amalgam of civility and arrogance, conviviality and snark, anger, pomposity, delusion, and fear; I've always said ...