Melissa Clark, New York Times

Articles from the author

Recipe: Spinach soup for the soul

Loaded with greens, celery, leeks and herbs, it’s got vegetables galore

Lemony spinach soup with farro, in New York, Dec. 30, 2019. Loaded with greens and other vegetables, plus farro and creamy potato, this soup walks the line between healthful and heavy. Food Stylist: Monica Pierini. (Linda Xiao/The New York Times)

Recipe: Peaches make these meatball lighter, brighter

With fresh basil, ground cumin and ginger, they are heady and complex

Skillet meatballs with peaches, basil and lime.

Muffin recipe to serve sweet tidings

Rich and buttery, corn muffins are best made at home

Rich and buttery corn muffins. It may not be as trendy as kouign-amann or Cronuts, but a buttered, toasted corn muffin is a thing of beauty. Food Stylist: Simon Andrews. (Christopher Testani/The New York Times)

Recipe: How to make an amazing fried rice at home

This fried rice variation has turkey bacon, lots of wilted cabbage and kimchi

Crispy fried rice with bacon and cabbage cooks in a pan, in New York, Feb. 14, 2020. The secret to crisp, crunchy rice? Stir less, fry more. Food Stylist: Rebecca Jurkevich. (Linda Xiao/The New York Times)

Veganuary 101: A guide to eating less meat

Meat and dairy production alone account for 14.5% of the world’s greenhouse gas emissions

Mushroom Bourguignon in New York, Dec. 18, 2019. Reducing your meat and dairy intake can help mitigate climate change — Melissa Clark has ideas for how to do it deliciously. Food Stylist: Simon Andrews. (David Malosh/The New York Times)

Spice up your meal with a dash of these ingredients

Paprika and parley brighten up a simple and easy to make chicken dish

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Ratatouille, simplified and just as satisfying

The sheet-pan dish is a streamlined take that many French cooks have embraced

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Sweet old-fashioned tidings with show-stopping cake

Putting together a berry blitz torte is surprisingly easy

Layered berry blitz torte

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