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.
- Recipes from Melissa Clark's new book: In the Kitchen with A Good Appetite
- Read Melissa Clark's latest column here.
- Watch a video of Melissa Clark sharing her tips for cooking in a small kitchen.
- Visit Melissa Clark's Website.
Guests:
Melissa Clark
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Host Leonard Lopate lets you in on the best conversations with writers, actors, ex-presidents, dancers, scientists, comedians, historians, grammarians, curators, filmmakers, and do-it-yourself experts.
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Coming Soon
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Monday, May 27, 2013
Clive Davis; Why Things Catch On; the Novel Frances and Bernard; Leaving the Westboro Baptist Church
Legendary music producer Clive Davis talks about working with some of music’s biggest names over the last five decades, including Aretha Franklin, Janis Joplin, and Kelly Clarkson. Marketing professor Jonah Berger helps us understand why some products and ideas catch on while others don’t. Carlene Bauer talks about her latest novel, Frances and Bernard. Plus, one woman’s experience growing up in the Westboro Baptist Church, known for its high-profile protests and extreme beliefs.
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Comments [4]
Where does she get ideas for new recipes? From blogs, newspapers, restaurants?
I have a very old Lebanese cookbook from my mother and her relatives. Their methods of measuring were in handfuls, large coffee cup, small coffee cup, spoonsful (what kind of spoons, I wonder?), etc. Amusing but delicious results.
Food Lies: My mother told me that it was roast beef...but really, it was beef tongue.
Please tell Ms. Clark I often try out her delicious recipes featured in the NYTimes. One of my favorites is the "Seared Radish Crostini." Traditionally a non-radish eater, Ms. Clark has changed my feelings about radishes. I actually get excited when I see those fresh red bunches at the green markets!
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