A Good Appetite

Golden, salty schmaltz seasons a vibrant tomato and onion salad in this savory dish from Melissa Clark.

Blanketed with cheese, this filling recipe is perfect for summer and surprisingly light.

From her work with Julia Child, Madhur Jaffrey and Edna Lewis, Judith Jones revolutionized American cookbook publishing.

This olive oil-enriched recipe is the fastest version you can make from scratch — and it’s one of the best.

Cooking the tiny crustaceans on a sheet pan can be tricky. This vibrant dish, full of golden-edged zucchini, from Melissa Clark changes that.

Speedy, savory and pantry-friendly, this dish celebrates buttery egg noodles by topping them with sour cream, scallions and runny eggs.

Variations have been around since bread was invented, but these new takes on French toast show it off simply and stunningly.

This easy Melissa Clark recipe, inspired by the zesty, pungent flavors of larb, turns unassuming ground turkey into a star.

Using canned artichokes and frozen peas keeps this fresh meal simple to make all year long.

A fragrant mash-up of shakshuka, eggs in purgatory and egg curry, this easy one-pan recipe can be made with pantry ingredients you probably already have on hand.

This forgiving and adaptable weeknight dinner stars tender chicken thighs, braising greens and whole garlic cloves.

Adas polo, a Persian recipe perfumed with cinnamon and layered with caramelized onions and dates, only feels expensive.

A hot bacon dressing, a crispy-edged fried egg and sliced brussels sprouts star in this meal-worthy take on a Southern classic.

White bean-tomato, red lentil-barley, sweet potato-tofu: These lush recipes from Melissa Clark bring out the best in winter vegetables.

Spiced and roasted florets join briny capers and sweet-sour pickled onions in a punchy dish made for February.

This bacon-Cheddar dip is a crowd-pleasing, molten game day win.

Coconut milk effortlessly lends its subtly sweet flavor and richness to countless recipes.

A puddle of blueberry maple jam is stuffed inside these tender, gently spiced treats.

This grain bowl, finished in with a sweet chile sauce, is perfect for the vegetarian curious or anyone wanting lighter fare.

Ready the night before and baked off in the morning, a puffy, golden-topped casserole is not just festive, it’s smart.

With carrots, sweet potatoes and dates, this braise is a colorful main course for your Hanukkah table.

These two hardworking ingredients are at their best in this weeknight meal, laden with chile, lemon and garlic.

This fragrant recipe filled with chickpeas and farro is a cozy destination for the last of the holiday’s spread.

Whether you’re driving it to dinner an hour away or you just want to plan ahead, here’s the best strategy for a Thanksgiving bird you can prepare in advance.

Mixed, baked and eaten warm, straight from the skillet, these fudgy treats are the after-school snack of your dreams.

Marinating tomatoes is a quick and easy way to coax out their juices and make them the perfect complement to leafy greens, Melissa Clark writes.

Crushed until craggy and tossed with shrimp, cucumbers soak up a sesame and avocado sauce in this easy, invigorating dish from Melissa Clark.

Melissa Clark flips the classic on its head, letting flaky biscuits serve as a base for juicy, caramelized peaches.

Caramelized corn, pickled jalapeños and basil chicken make the most summery of sheet-pan dinners.

Prepared pesto gives a one-pan orzo and zucchini dish its herby, garlicky bite.

Whipped cream and store-bought dulce de leche are all you need for this frozen summer treat.

Use whatever kind of cherries — fresh or frozen, sour or sweet — in this adaptable cherry pie from Melissa Clark.

Store-bought ice cream is at the heart of these three easy desserts from Melissa Clark: a nostalgic banana split, a fruity take on a soda shop staple and the next best thing to a Chipwich.

Melissa Clark updates the classic, using fresh tomatoes and ginger for a lighter, brighter weeknight meal.

A press-in-the-pan shortbread crust and an easy lemon curd filling make this stunning pastry a snap to bake.

Those luscious berries have a downside: All that liquid can weigh down baked goods, but Melissa Clark has solutions.

Put those gorgeous stalks to work in a creamy pasta, a filling grain bowl and a bright, beautiful soup from Melissa Clark.

Layered with asparagus, spinach, peas and lemony ricotta, this springy recipe from Melissa Clark is the cheesy dish for right now.

Melissa Clark shares how to make coronation chicken salad, along with the history that shaped this regal recipe.

The salty-sweet, zingy marinade that grounds this beloved Korean dish coats vegetables and pork, in this interpretation from Melissa Clark.

A lacy crust of grated Parmesan makes sheet-pan tofu even crispier, Melissa Clark writes.

Featuring butter, tarragon and Cognac, this reader-submitted recipe is simple, sophisticated and utterly stunning, Melissa Clark writes.

Melissa Clark tweaks the classic, adding feta, hot honey and herbs.

Nix the garlic (gasp!) for coriander seeds and a dollop of dill-speckled mayo for a subtle, speedy dish that’s all about the shrimp.

Colcannon inspires this buttery casserole of mashed potatoes, kale, Cheddar and baked eggs from Melissa Clark.

A gingery peanut sauce finishes Melissa Clark’s latest, which is just as much about the skin as it is the juicy dark meat.

Melissa Clark pairs that hearty vegetable with pork, herbs and bright lemon to bring out its very best.

This Valentine’s Day, why not rekindle an old flame? Melissa Clark has three recipes to set hearts (and dinner) alight.

A bean-based chili and a little bit of spice bring this retro casserole into the modern age.

Hold the garlic and olive oil: This mellow new take on weeknight pasta features a mellow mix of brown butter, almonds and lemon.

Rich with cheese and filled with butternut squash and mushrooms, this breakfast casserole is worth waking up for.

Pigs and figs in a blanket, cheesy za’atar pinwheels and crunchy coconut twists: These quick, easy bites from Melissa Clark will take any festivities to the next level.

Rich with sour cream, cottage cheese and optional raisins, this recipe is as wonderfully classic as they come.

Hot chocolate mix, festive popcorn tins, saltine bark and batched manhattans: these recipes make the best holiday presents.

Just try not to nibble all the caramelized and spiced bits straight off the pan before dinnertime — we dare you.

Melissa Clark has three of them: pumpkin butterscotch custard, mini oatmeal-cranberry whoopie pies and a simple cardamom cake studded with red-wine pears.

In this recipe from the chef Anita Jaisinghani, chunks of the cheese are roasted while a warmly spiced curry simmers away on the stove.

The two are paired with a buttery pan sauce for an easy, low-lift, high-reward weeknight meal.

Garlic, olive oil and rosemary make the best broth for this fast one-pot meal.

Pie bars offer most of the same delights as their latticed counterparts, but are a lot more convenient, Melissa Clark writes.

If you’re not already trimming your corn kernels off the cob this way, you should be, Melissa Clark writes.

Adding quickly grilled shrimp to a classic pairing of melon and feta turns a light weeknight meal into a hearty, yet refreshing main.

You can’t beat a classic pineapple upside-down cake, but juicy peaches, plums, berries and even bananas are just waiting to step in, Melissa Clark writes.

Popular in Australia and New Zealand, this cross between a frittata and savory quick bread is perhaps even better than either on its own.

Roasted chicken thighs are paired with tangy sour cherries and finished with a creamy, cooling cucumber yogurt in this balanced weeknight meal.

Tahini steps in for mayonnaise in this vegan take on the classic, finished with fresh and charred scallions.

This easy vegan treat from Melissa Clark is ready to be the star of your summer.

Roasted asparagus and toasts dipped in a Parmesan-infused custard turn a childhood favorite into so much more.

Topped with milky ricotta, loads of herbs and bracing black pepper, this easy weeknight dish is a vacation in a bowl.

This revamped 1950s staple, a celebration of canned clams, takes some cues from rich, cheesy crab dip.

This easy, jewel-tone roast chicken is tangy-sweet, weeknight-fast and full of savory schmaltz.

Verdant asparagus, peas and shallots top this light yet comforting meal from Melissa Clark.

Dotted with dried berries and baked into a round, these crisp-outside, tender-inside treats emerge from the oven full of jammy bites.

A whole bunch of chard adds color and texture, while pancetta lends a porky, salty crunch to a pot of satiny risotto.

Melissa Clark’s take on torta rustica, a Southern Italian mainstay, is full of ricotta and spinach.

Glistening with honey and pomegranate juice and studded with pine nuts, this baked onion and rice casserole is anything but unassuming.

This interpretation of the classic features a streamlined recipe and a vibrant filling of anchovies, Parmesan and walnuts.

A vegetarian take on the Middle Eastern dish, this recipe straddles the seasons.

A riff on youvarlakia avgolemono, this dish is made with ground chicken and rice meatballs floating in a tangy, lemon-egg broth.

Melissa Clark argues the secret is in a base layer of cake that’s delicious enough to eat on its own.

Melissa Clark adds eggs, almonds and warming spices to a 2011 dish for a lifting, smoky meatless meal.

Don’t be intimidated by this marvel of food science: It’s much easier than you think to get the lofty egg whites of your dreams. Melissa Clark explains.

Melissa Clark has tips to yield results that are sure to impress. Let her set you up for success.

Rich with chicken, leeks and prunes, this cock-a-leekie soup from Melissa Clark is a penicillin of a different order.

Melissa Clark takes earthy grains and bakes them with caramelized mushrooms and loads of cheese for a satisfying meatless meal.

This dish, spicy and studded with ground turkey, doesn’t need hours of simmering. It’s weeknight fast.

A deluxe meal doesn’t have to be difficult, time consuming or all that expensive, if you don’t want it to be. This recipe from Melissa Clark proves it.

This hearty, meatless meal from Melissa Clark is full of tender pasta, butternut squash and lots of warming brown butter — just the thing for a blustery evening.

What’s the secret? It’s using pulverized rice cakes as a binder, Melissa Clark writes.

Melissa Clark on how to get the most out of your electric pressure cooker, whether you’re just starting out with it or already an expert.