Melissa Clark

Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR.


Melissa Clark's introduction to the world of culinary journalism came while she was pursuing her MFA from Columbia University, where she took a food writing course taught by Betty Fussell. Upon graduation, Melissa worked catering and front-of-house restaurant jobs, did freelance writing for publications such as Time Out New York, and began developing recipes.

Melissa has been writing for The New York Times since 2007. She's been a staff writer there since 2012, turning out her weekly column, A Good Appetite, and writing about 65 recipes for the paper each year.

Melissa has authored more than 40 cookbooks, including collaborations with renowned chefs Daniel Boulud, David Bouley, and Claudia Fleming. Her work has been recognized with awards from the James Beard Foundation and the IACP.

In 2019, Melissa hosted her own podcast, Weeknight Kitchen with Melissa Clark. She has been featured as a judge on Iron Chef America and regularly appears on the Today show, Rachael Ray, and NPR's The Splendid Table.

About Food & Wine

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

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