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Melissa Clark

Melissa Clark is a New York Times food writer, cookbook author and cooking-video host who shares recipes for the meals people make at home.

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Melissa’s happenings, collected from public sources, plus their backstory and Starbook, where fans write.

Known for

Overview

From
Brooklyn, New York
Work
Food writer, recipe developer, cookbook author and video host
Signature column
A Good Appetite, launched in 2007
Education
MFA in writing, Columbia University

Mini bio

A childhood around the table.

Melissa grew up in Brooklyn in a family that talked about food almost as much as it cooked and ate. She began cooking as a child, worked brunch at a Brooklyn cafe in high school and ran a small catering business during graduate school.

Writing became the way in.

After earning an MFA in writing at Columbia, she built a career connecting recipes with stories. Her cookbook collaborations include work with Daniel Boulud, David Bouley and pastry chef Claudia Fleming.

A column fans cook from.

A Good Appetite debuted in 2007 with polenta and olive oil-fried eggs. Her books, recipes and cooking videos have since given home cooks ways to put dinner on the table, from pressure-cooker meals to one-pan cooking. In September 2026, she announced that she would host the New York Times Cooking newsletter five days a week.

Creditschronological, newest first

Cookbooks

Awards

Quotes

My parents were obsessed with food, it was our family language.Melissa Clark, coolstuff.nyc

In a February 2024 interview about how she began her food career: https://www.coolstuff.nyc/cool-friends/melissa-clark

Trivia

  1. Red lentil soup with lemon is her go-to recipe, according to her 2024 coolstuff.nyc interview.
  2. Her official biography lists anchovies, radishes, chicken feet and lox among her favorite foods.
  3. The first recipe in A Good Appetite was polenta with olive oil-fried eggs.

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