Brown bag lunches can be pretty boring, but New York Times Dining Section columnist and cookbook writer Melissa Clark is here to help!

New York Times Dining Section columnist and cookbook writer Melissa Clark offers romantic and delicious ideas for what to make for Valentine's Day—from oysters to chocolate desserts.

Food writers Melissa Clark and Deb Perelman talk about peeling chickpeas in pursuit of making the best homemade hummus. Try their recipes and tell us which one you like the best.

New York Times Dining columnist and cookbook writer Melissa Clark talks stocks: How to make them and how to use them to make soups and stews.

Melissa Clark on what to bake for your friends and family. Share your favorite holiday cookie recipe!

Melissa Clark, the James Beard award-winning food writer who writes the “A Good Appetite” column in the Dining Section of the New York Times offers some Thanksgiving shortcuts, advice on how to cook a big meal in a small kitchen, how to save time, and more. Her latest cookbook is Cook This Now.

New York Times Dining Section columnist and cookbook writer Melissa Clark shares some ideas for enjoying fall’s bountiful produce. Her most recent cookbook is Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make.

This summer has been hot! New York Times Dining Section columnist and cookbook writer and Melissa Clark shares some ideas and recipes for making summer meals without having to turn on an oven. Her most recent cookbook is Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make.

Do you have questions about how to make meals that require minimal cooking—or suggestions to share? Let us know by leaving a comment!

Yesterday Melissa Clark stopped by to get us inspired about winter vegetables. Here are a few of the recipes and tips that she shared, as well as a few from callers.

Farmers markets are looking pretty bare this time of year, and cooking the vegetables that are in season right now can be difficult. Cookbook writer and New York Times dining columnist Melissa Clark is here to help! She offers inspiration and a variety of recipes to make use of rutabagas, kohlrabi, celery root, parsnips, and dark green leafy vegetables. She’ll also take calls from listeners to give advice on making the most of winter vegetables. Her most recent cookbook is Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make.

If you have a question about how to cook what's in season now, or what to do with the vegetables you have on hand, call us: 212-433-9692!

On Thursday, Melissa Clark was on the show to talk about what everyone should definitely have in their kitchen, and which cooking tools and gadgets we can probably do without (listen here). Here’s her list of must-haves:

There's not a lot of storage space or counter space in most New York apartment kitchens. Melissa Clark, author of Cook This Now and the New York Times column “A Good Appetite,” discusses which kitchen appliances, gadgets, and tools are essentials to have in your kitchen, and which you can live without. We’ll also take listener calls!

Mustard greens are currently at their peak. Whether raw or braised, they serve as a lighter option for the holiday season. Try Melissa Clark's recipe for Raw Mustard Greens Salad with Gruyère and Anchovy Croutons here.

Artichokes in season now. New York Times writer Melissa Clark shares her tips on how to prepare artichokes and emerge unscathed.

Everyone's going crazy for coconut oil. New York Times writer Melissa Clark explains why the saturated fat is making a comeback. Also, try her recipe for Double Coconut Granola.

Melissa Clark, writer of the weekly feature “A Good Appetite” in the New York Times Dining Section, talks about dishes that are easy to cook and that speak to everyone. In the Kitchen with a Good Appetite: 150 Recipes and Stories About the Food You Love, presents delicious, simply sophisticated recipes for foods so many of us like to eat. Clark prefaces each recipe with the story of its creation—the missteps as well as the strokes of genius—to inspire improvisation in her readers.

Melissa Clark shares some of her appetizing recipes with us, from her new book: In the Kitchen with A Good Appetite.

Melissa Clark, writer of the weekly feature “A Good Appetite” in the New York Times Dining Section, talks about dishes that are easy to cook and that speak to everyone. In the Kitchen with a Good Appetite: 150 Recipes and Stories About the Food You Love, presents delicious, simply sophisticated recipes for foods so many of us like to eat. Clark prefaces each recipe with the story of its creation—the missteps as well as the strokes of genius—to inspire improvisation in her readers.

Find out some of Melissa Clark's favorite picks after appearing on The Leonard Lopate Show.

Tired of PB and J? Had it up to here with ham and cheese? In honor of back-to-school season, we revisit and remix the lunchbox, with sandwiches that surprise, but don't require you to break a sweat.

Melissa Clark leads us in our journey. The author of "In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love," she also shares her mother's sandwich theory of life.  (Recipes after the jump)