I’ve sent over 700 Edible stories to the printer, but our profile of Melissa Clark was easily among the most work — and among the most fun.
Since we publish the stuff, we’re naturally biased toward celebrating all of our content. We’re here for you though, reader, and are always curious about which stories you enjoy most.
Brooklyn-born and -based Melissa Clark is known for her beloved New York Times column “A Good Appetite” and dozens of cookbooks. Whether she’s wielding a knife or the pen, she is approachable, inspiring and knowledgeable about just about everything edible.
One of the country’s most beloved food writers is Brooklyn-born, -bred and -based.
“I woke up singing Mario Batali’s ‘Spaghetti with Sweet 100 Tomatoes,’ ” says Hearst, and I was, like, ‘Oh, I know how to make it!’”
We wager that all the recipes within the book’s 302 pages are easily doable in the home kitchen and certainly on the barbecue.
Brooklyn’s mishpokhe circle to discuss the stuff you eat with bagels.