Melissa Clark

Food writer, cookbook author, and New York Times columnist Melissa Clark serves as a staff reporter for the New York Times Food section. In her role, she curates the popular column “A Good Appetite” and appears in a weekly cooking video series. Clark's expertise in food and cooking has allowed her to author over forty cookbooks, including "Dinner: Changing the Game" and "Braise: A Journey Through International Cuisine," in collaboration with renowned chefs like Daniel Boulud.

Clark's contributions to culinary literature have been recognized by the James Beard Foundation and IACP (International Association of Culinary Professionals), securing her multiple awards. Her book, "The New Essentials of French Cooking," won the 2018 James Beard Foundation Journalism Award for innovative storytelling. Her work has also been selected for the Best Food Writing series. Beyond writing, Clark has made several appearances on popular TV shows such as the "Today Show," "Rachael Ray," and "Iron Chef America." She's also a regular guest on radio programs like "The Splendid Table" on NPR and "The Leonard Lopate Show" on WNYC.

In 2019, Clark hosted a podcast series called "Weeknight Kitchen with Melissa Clark," further cementing her position in the culinary media space. A proud Brooklyn native, Clark completed her education at Barnard College and Columbia University School of the Arts. She currently resides in Brooklyn with her husband and daughter, Dahlia.