Early life and education
Clark is the daughter of Dr. Julian Clark and Dr. Rita Clark, both of whom were practising psychiatrists.
She is a third-generation Brooklynite
and grew up in the Ditmas Park
Her parents were avid home cooks, influenced by Julia Child
As a child, Clark spent the month of August with her family each year in Provence
Clark is Jewish.
Career and works
In her early career, Clark was a freelance writer for various publications, including the New York Times
, and worked in "front of house" jobs at restaurants.
In 2007, she began her weekly "A Good Appetite" column at The New York Times
She became a full-time staff writer at the Times
writing about 65 recipes each year for the newspaper.
Clark has frequently described herself as "an advocate for the home cook"
and "the voice of the home cook" in interviews.
In 2015, Clark gained attention for a recipe for guacamole
with green peas
that she had reported on a few years earlier (the recipe was created as a collaboration between chef Jean-Georges Vongerichten
and chef de cuisine Ian Coogan for Vongerichten's restaurant ABC Cocina); the piece was re-tweeted
by The New York Times
and attracted viral
feedback, including tweets from President Barack Obama
and former Governor of Florida Jeb Bush
, who all disapproved of her addition of peas to the traditional recipe ingredients.
Clark's most favored ingredient is anchovies
, which she praises for their versatility.
In 2019, Clark hosted a podcast series, Weeknight Kitchen with Melissa Clark
, produced by The Splendid Table
- ^ "Melissa Clark on Instagram: "Happy anniversary to @danielgercke 🍾❤️!! 12 years ago today! And yes, I did indeed wear feathers."". Instagram. Retrieved 2021-03-01.
- ^ a b Tim Carman, Food association gives top cookbook award to its CEO, prompting outrage — and a new policy, Washington Post (March 13, 2018).
- ^ "About Melissa". MELISSA CLARK. Retrieved 2021-02-27.
- ^ "Melissa Clark | Penguin Random House". PenguinRandomhouse.com. Retrieved 2021-02-27.
- ^ "WEDDINGS; Melissa Clark, Max Jonson (Published 1993)". The New York Times. 1993-03-07. ISSN 0362-4331. Retrieved 2021-02-27.
- ^ a b c d e Rebecca Shapiro, Supper Club: New York Times food writer Melissa Clark '90BC, '94SOA invites everyone to the table, Columbia Magazine (summer 2017).
- ^ a b c Raquel Pelzel, In the Kitchen With Melissa Clark, Edible Brooklyn (Spring 2013), issue 29.
- ^ A Very Unorthodox Passover, Tablet (April 18, 2019).
- ^ a b c Shapiro, Rebecca (2017). "Supper Club". Columbia Magazine. Retrieved 2020-02-12.
- ^ a b c Lizzy Goodman, Elbowing for Scallops With Melissa Clark, Taste (April 24, 2017).
- ^ a b c d e f Angelina Chapin, How I Get It Done: Melissa Clark, The Cut (October 16, 2017).
- ^ Jennifer Barger, Face Time: Melissa Clark, Washington Post (December 2, 2011).
- ^ Melissa Clark, Green Pea Guacamole, New York Times.
- ^ Erik Wemple, New York Times food editor: 'You don't expect to run into a pea in guacamole', Washington Post (July 1, 2015).
- ^ Greg Morabito & Helen Rosner, Melissa Clark Knows What You Want to Cook for Dinner Tonight, Eater (March 14, 2017).
- ^ New Cookbooks You Might Actually Open, Grub Street (November 2, 2006).
- ^ Melissa Clark, Ice Cream Is a Cold, Sweet Way to Show Off Corn, New York Times (July 31, 2013).
- ^ Caroline Russock, Cook the Book: 'Cook this Now', Seasonal Eats (November 2011).
- ^ Kirkus Review: Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make by Melissa Clark, Kirkus Reviews (September 18, 2011).
- ^ "The 2018 James Beard Media Award Winners". James Beard Foundation. Retrieved 2019-08-20.
- ^ "Introducing Weeknight Kitchen with Melissa Clark". The Splendid Table. 2019-07-16. Retrieved 2019-10-18.
- ^ Chapin, Angelina (2017-10-16). "How I Get It Done: Melissa Clark". The Cut. Retrieved 2020-02-12.
Last edited on 1 March 2021, at 09:11
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