Melissa Clark

To take mashed potatoes up a few notches, cookbook author Melissa Clark mashes them with a creamy, tangy mix of crème fraîche, butter, parsley and sage, then tops them with cheesy breadcrumbs and bakes until crisp. Slideshow: More Casserole Recipes 
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Asparagus Carbonara
Rating: Unrated
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Cookbook author Melissa Clark riffs on classic carbonara, swapping out the pasta for thin asparagus spears. It has that same irresistible pancetta-cheese-egg flavor, but with bright green asparagus at the center.Recipes adapted from Dinner: Changing the Game. Copyright © 2017 by Melissa Clark. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Slideshow: More Asparagus Recipes 
Cuban Flank Steak
Rating: Unrated
1
Cookbook author Melissa Clark makes a Cuban-inspired marinade with citrus, oregano, garlic and cumin to infuse her juicy flank steaks with great flavor. She saves a bit of the marinade as a sauce to brighten up the sweet mango served alongside. Slideshow: More Flank Steak Recipes 
Cookbook author Melissa Clark takes inspiration from Caesar salad in this quinoa bowl, which includes a soft runny egg and a lemony, cheese-spiked dressing. It’s one of the best grain bowls we’ve ever had. Slideshow: More Quinoa Recipes 
Because so many people are hesitant to make a whole turkey, cookbook author Melissa Clark suggests roasting the turkey in parts, separating the dark meat from the white meat to guarantee a perfectly cooked bird. Slideshow: More Turkey Recipes 
Cookbook author Melissa Clark likes pumpkin pie, but she likes making it in new and unexpected ways. Here she bakes a silky pumpkin custard in a crispy chocolate cookie crust, then dollops the pie with a tangy crème fraîche topping. Slideshow: More Pie and Tart Recipes 
Cookbook author Melissa Clark likes giving slices of roasted winter squash a little wake-up, so she roasts them with maple syrup, olive oil, fresh ginger and thyme. It’s a simple idea, but the combination of flavors highlights the squash in the best possible way. Another bonus: The recipe can easily be made ahead and served at room temperature. If you have a silicone baking mat, use it here to make cleanup a cinch. Slideshow: More Squash Recipes 
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Cranberry-Amaro Jelly
Rating: Unrated
New!
Amaro, the Italian herbal digestif, adds a subtle but complex flavor to this tart and tangy cranberry jelly from cookbook author Melissa Clark. Feel free to try out fun molds for the jelly, or even consider molding it in small ramekins so guests at the table can have their own. One amaro that Clark recommends is Averna. Slideshow: More Cranberry Recipes 
A trio of coconut—coconut oil, coconut milk and toasted coconut flakes—makes its way into this fragrant and lovely twist on a classic Thanksgiving soup from cookbook author Melissa Clark. Slideshow: More Sweet Potato Recipes 
Cookbook author Melissa Clark likes giving slices of roasted winter squash a little wake-up, so she roasts them with maple syrup, olive oil, fresh ginger and thyme. It’s a simple idea, but the combination of flavors highlights the squash in the best possible way. Another bonus: The recipe can easily be made ahead and served at room temperature. If you have a silicone baking mat, use it here to make cleanup a cinch. Slideshow: More Squash Recipes 
Cranberry-Amaro Jelly
Rating: Unrated
New!
Amaro, the Italian herbal digestif, adds a subtle but complex flavor to this tart and tangy cranberry jelly from cookbook author Melissa Clark. Feel free to try out fun molds for the jelly, or even consider molding it in small ramekins so guests at the table can have their own. One amaro that Clark recommends is Averna. Slideshow: More Cranberry Recipes 
A trio of coconut—coconut oil, coconut milk and toasted coconut flakes—makes its way into this fragrant and lovely twist on a classic Thanksgiving soup from cookbook author Melissa Clark. Slideshow: More Sweet Potato Recipes 
The combination of sweet watermelon, salty olives, and creamy feta makes this salad from cookbook author Melissa Clark irresistible. More Terrific Salads
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In traditional ratatouille, vegetables simmer together until they're falling-apart tender. Here, Melissa Clark cooks them quickly in batches, so they retain their flavor and texture. F&W Editors' Favorite Vegetable Dishes
Green papayas are oval, with pale green skin and cucumberlike flesh. They're available at Asian markets and some supermarkets. If you can't find them, substitute shredded cabbage.Plus: More Appetizer Recipes and Tips
The Good News: Brazil nuts not only make a great pesto, they also add selenium, a cancer-fighting mineral, to this already healthful broccoli dish.Plus: More Vegetable Recipes and Tips
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Marseille-Style Shrimp Stew
Rating: Unrated
New!
Large shrimp make this a knife-and-fork stew. Melissa Clark spreads a garlicky French rouille on toasts for dipping in the stewWine Pairings for Seafood Dishes