A seasoned food journalist and author tells us what she’s loving right now.
Melissa Clark writes about cuisine and other products of appetite. She earned an M.F.A. in writing from Columbia University, and began a freelance food writing career. Currently, she writes for such publications as the New York Times, Bon Appetit, Food & Wine, and Martha Stewart. She also just finished a cookbook with essays based on her popular New York Times Dining section column, entitled In the Kitchen with A Good Appetite, published this month. In addition, Clark has written 29 cookbooks, many of them in collaboration with some of New York’s most celebrated chefs including Daniel Boulud ( Braise), David Bouley ( East of Paris), Claudia Fleming ( The Last Course), and Bruce and Eric Bromberg ( The Blue Ribbon). A book of dessert recipes, The Perfect Finish, written with White House pastry chef Bill Yosses, is forthcoming this June. Her collaboration with chef Peter Berley, The Modern Vegetarian Kitchen, received both a James Beard award and Julia Child Cookbook award in 2000. Clark was born and raised in Brooklyn, New York, where she now lives with her husband, Daniel Gercke, their toddler daughter Dahlia, and their formerly cosseted cat.
Get your griddle ready for a grilled cheese to accompany Jamie Oliver’s perfect Bread and Tomato Soup.
Jamie Oliver's Bread and Tomato Soup. It's a straightforward recipe that is absolutely perfect for right now, when tomatoes are at their juiciest and most aromatic. I like the purity of the recipe—there are no wacko ingredients; the flavor depends on the quality of bread, tomatoes, and olive oil. That's what you want in peak tomato season.
For the best eat and drink head to Brooklyn hotspot Roman’s for your next dining excursion.
Roman's in Brooklyn. The food is fresh, seasonal, and clever but without pretense. The menu is ever changing, which means I could go back several times in quick succession and never get bored. Another bonus is the stellar wine list--reasonably priced and chock full of the kinds of off-the-beaten path wines I enjoy.
This is not your mundane read of recipes— Appetite, entertains as well.
Egads, only one? Okay how about Nigel Slater's Appetite. He's a very versatile cook, as much at home with sambal olek as he is with good old British nursery puddings. And his writing is witty and smart.
Whether you are cruising the coast or exploring the hills of Hollywood, LA has tons of exciting restaurants to keep you fueled up.
I vote for L.A.—not that I've been in years. But with Jonathan Gold's recommendations loaded onto my iPhone, I can imagine an eye-opening, gut-expanding romp through the kinds of ethnic restaurants New Yorkers only dream of. And then there are all those amazing burgers....
Melissa Clark writes about cuisine and other products of appetite. Currently, she writes for such publications as The New York Times, Food & Wine, Bon Appetit, Travel & Leisure, Wine & Spirits, Forbes.com, Town & Country, and Real Simple. In addition, Clark has written eighteen cookbooks. Her website is Melissa Clark.