Recipes By Melissa Clark
1468 recipes found
One-Bowl Chocolate-Mayonnaise Cake
Born out of a scarcity of fresh eggs, chocolate-mayonnaise cake is one of those Depression-era recipes that sounds a lot stranger than it tastes. After all, cakes rely on eggs and fat for tenderness and richness, and mayo is made of exactly those things, plus some salt and vinegar to give it tang. But you don’t taste the tanginess of the mayo, and if you didn’t tell anyone it was there, they would never know. Which is to say, don’t let a lack of eggs or butter stop you from making cake. This cake is ridiculously good for the small amount of effort you put into it.
Braised Chicken Thighs With Caramelized Fennel
To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.
Peanut Butter No-Bake Bars
These bars are perfect for when you’re craving a peanut butter cup, but can’t quite get to them. Inspired by buckeyes, they have that same fudgy-salty-sweet vibe, but with a layer of caramelized flavor from letting the butter turn golden brown after it melted. You can make these treats in just about any size pan, even a mini muffin tin for that true peanut butter cup feel. Cut them into bars or squares with a knife, or use cookie cutters to make cute shapes if you need a project for the kids. Or even the adults, because that sort of thing never gets old.
Creamy Pan-Roasted Scallops With Fresh Tomatoes
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that’s spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Pumpkin Fudge Torte
With a texture that falls somewhere between pudding and ganache, this bittersweet torte is silky smooth and very rich. The whipped cream topping, run through with spiced pumpkin purée, is a fluffy contrast to the torte’s denseness. You can make the torte two days ahead. Store it, well wrapped, in the refrigerator, then let it come to room temperature before serving.
Torta Rustica With Ricotta and Spinach
Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that’s traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you’re looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins’s 2007 cookbook, “Cucina del Sole,” is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)
Pecan Pie Brownies
Topping a panful of brownie batter with honey-spiked pecan pie filling adds a gooey sweetness and crunch to the fudgy bars beneath. You can substitute any other nut for the pecans: Walnuts, almonds, pistachios, cashews or a combination will all work perfectly. This recipe calls for an 8-inch square pan, but, if you only have a 9-inch square pan, shave a few minutes off the baking time.
Parsnip Sheet Cake With Cream Cheese Frosting and Ginger
Like carrot cake, parsnip cake is lightly spiced, exceedingly moist and slathered with cream cheese frosting. This version, adapted from Susan Spungen’s cookbook, “Open Kitchen,” is less sweet than most. In her original recipe, Ms. Spungen candies slices of fresh ginger root to make a spectacular presentation, but store-bought crystallized ginger tastes just as spicy-sweet and delicious.
Polenta Lasagna With Spinach and Herby Ricotta
With a dense, creamy texture and sweet corn flavor, this hearty and unexpected variation on the usual lasagna uses layers of Parmesan-topped baked polenta in place of pasta. This meatless recipe is speckled green with baby spinach and lots of parsley and basil. Be sure to get a good brand of marinara sauce, preferably a chunky one with bits of tomato, for the richest flavor and texture. Or even better, if you have homemade marinara sauce tucked away in the freezer, use it here instead.
Grapefruit with Olive Oil and Sea Salt
At Marco’s, the chef Danny Amend takes the brunch cliché of a broiled grapefruit half and turns it on its head. In his version, fresh grapefruit are sliced into rounds and very simply dressed with superb olive oil and flaky sea salt. The result is a juicy salad that works particularly well when served with sausages, eggs, and other rich brunch favorites. Or offer it for dinner with grilled or roasted meats. If you can’t get good grapefruit, try it with oranges, tangerines and other citrus.
Mussels With White Beans, Garlic and Rosemary
The best part of a pot of steamed mussels is arguably the broth — rich with garlic, wine and the heady saline juices from the bivalves. Here, the mussels are cooked in a pot of garlic and chile-braised white beans, which absorb all of their flavor, and turn them into a velvety stew. Don’t stint on the lemon zest or herbs at the end; they add just the right amount of freshness and verve.
Salted Pretzel Brownies
Sprinkling flaky sea salt on brownies makes their bittersweet nature pop; it’s the kind of flavor contrast that keeps you coming back for more (as if the brownies themselves weren’t enough). Here, pretzels work in the same way, adding crunch and a toasty character as well. Hiding beneath the brownie batter, a graham cracker and crushed pretzel crust gives the bars a cookielike appeal run through with salted caramel notes. Go ahead and try to eat just one.
Pretzel Shortbread
Flecked with sea salt on the outside, buttery and supremely crunchy within, this pretzel shortbread leans to the savory side, both salty and sweet. This version, created by Lost Bread Company in Philadelphia, mixes crumbs from the bakery’s own sourdough pretzels into the dough. But any pretzels will give the shortbread the necessary tang. The bakery also dips the shortbread into a lye solution before baking to give them that characteristic glossy surface. This simplified version calls for either using baking soda or an egg white. The slightly bitter baking soda mixture adds some of the complex flavor of the lye, but using an egg white is simpler, and the cookies are nearly as delicious.
How to Make Tagine
How to Make Soufflé
The soufflé turns workaday eggs into a masterpiece. Melissa Clark explains how to conquer this hallmark of French cooking.
How to Make Ratatouille
Transform a humble mix of eggplant, tomatoes, zucchini, onions and peppers into so much more. Melissa Clark will show you how.
How to Make Pommes Anna
How to Make Cranberry Sauce
Cranberry sauce brings a bright jolt of red to the Thanksgiving table. Melissa Clark teaches you the basics.
How to Make Coq au Vin
How to Cook Beans
Easy, healthy and economical, beans are a home cook's secret weapon. Melissa Clark teaches you all the tricks.
How to Make Quiche
The quiche is among the most celebrated of French dishes, and Melissa Clark will teach you how to master it.
How to Roast Chicken
Few dishes are as beloved as a juicy, golden-skinned roast chicken. Melissa Clark shows you how it's done.
How to Make a Pie Crust
Pie is an iconic American dessert, and a satisfying kitchen project. Melissa Clark helps you master the crust.
How to Cook a Turkey
Turkey is the grand centerpiece of the Thanksgiving meal. Melissa Clark tells you everything you need to know to roast one.