Food writer Melissa Clark has 18 cookbooks to her name, many co-written with star chefs like David Bouley, yet she somehow manages to stay a size 2. "People look at me and think I can eat whatever I want and stay thin, but I was 35 pounds heavier in my early twenties," she says. Clark lost the weight by changing her eating habits (she no longer cleans her plate) and lifestyle (she exercises four to five days a week). After her college pal Robin Aronson gave birth to twins, Clark helped her lose more than 30 pounds. The two friends then teamed up to write The Skinny: How to Fit into Your Little Black Dress Forever, due out later this month. The recipes in the book emphasize fruits, vegetables and grains. The book also includes ideas for healthy snacks (Clark believes in grazing) as well as what Clark calls "tidbits of yum" to satisfy cravings, like the creamy Greek yogurt and sugared pistachios on her elegant espresso gelées or the luscious Guinness glaze on her halibut.
Melissa Clark’s Healthy Attitudes
On watching the scale "I have a cookie or two every day, but when I see ’the creep’—a weight gain of a few pounds—I cut out sweets, add exercise and eat a little less at dinner."
On walking "I walk everywhere, even when I’m wearing my pointy high-heeled boots."