Melissa Clark is a renowned food writer and author, known for her expertise in creating delicious and innovative recipes. She has contributed to various publications, including The New York Times and Star Tribune, and her work has been featured in numerous other media outlets. With her passion for food and culinary expertise, Melissa brings a wealth of knowledge and inspiration to her readers.
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Brooklyn, United States (Local)
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Melissa Clark's coverage primarily focuses on house & home topics, specifically seasonal recipes and how-to guides. Given this focus, she would likely be receptive to pitches that offer unique or innovative culinary ideas for various seasons, especially those related to holiday recipes and vegetarian dishes.
As Melissa's articles revolve around sharing cooking tips and promoting festive meals, she may also be interested in content that provides readers with creative ways to repurpose leftovers from holiday gatherings or offers guidance on preparing for specific occasions such as Hanukkah desserts or Thanksgiving feasts.
Given the national geographic focus of her work, contributors should consider offering insights into food trends and traditions that are relevant to a wide audience across the United States.
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Keep a can or two of coconut milk on hand to elevate everything from soup to cornbread.
By A cross between a tender scone, an almond-flavored jam cake and a swirly cinnamon bun, this plush confection makes a sweet breakfast or teatime treat.
This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.
By: Melissa Clark
Icebox (refrigerator) cakes are like magic. Coal-black cocoa wafers, dry and crumbly on their own, are layered with vanilla whipped cream and put in the fridge overnight.
By: Melissa Clark
Here are four new side dishes that are so eye-catching you won’t even need flowers at the table; these beauties are centerpiece enough.
By: Melissa Clark
Popular in Rome, pizza al taglio is a rectangular pizza with a variety of toppings that’s sold by the slice and is often eaten on the go.
Specifically this taverna salad, a five-star recipe from Lidey Heuck that’s colorful and crunchy, sustaining and light.
By: Melissa Clark
When my friend Ursula Reshoft-Hegewisch offers to bring dessert, my answer is always yes.
By: Melissa Clark
Of all the grains you can use for salads, farro is the absolute queen. It is elegant, chewy and inherently complex, and that's before you add any seasonings. It's also simple and quick to cook, needing about 20 minutes, and the nubby grains stay separate rather than clumping like barley or couscous.
These recipes all walk the line between filling snacks and appetizers.
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