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Melissa Clark
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Melissa Clark

Food Reporter And Recipe Columnist

AS SEEN ON
The New York Times, Today, LehighValley Live, NJ Cannabis Insider, MLive

Preston's Summary

Melissa Clark is a Food Reporter and Recipe Columnist at The New York Times. With a passion for food production, safety, and waste, she explores themes within the food industry that resonate with her extensive background as an author of 45 cookbooks, including the award-winning "Dinner, Changing the Game." Melissa's work has been featured in numerous publications including The Berkshire Eagle, Bon Appetit, and The Philadelphia Tribune.

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Geo Focus

United States (National)

Coverage Attributes:

Beta
Reviews: 39 %
Opinion: 23 %
Informative: 18 %
Listicles: 9 %
Promotional: 5 %

Themes Covered:

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Most Recent Topics:

  • Food Manufacturing
  • Food Production
  • Food Safety
  • Food Waste
  • FoodTech

Pitching Insights

Melissa Clark's coverage primarily focuses on house & home topics, specifically seasonal recipes and how-to guides. Given this focus, she would likely be receptive to pitches that offer unique or innovative culinary ideas for various seasons, especially those related to holiday recipes and vegetarian dishes.

As Melissa's articles revolve around sharing cooking tips and promoting festive meals, she may also be interested in content that provides readers with creative ways to repurpose leftovers from holiday gatherings or offers guidance on preparing for specific occasions such as Hanukkah desserts or Thanksgiving feasts.

Given the national geographic focus of her work, contributors should consider offering insights into food trends and traditions that are relevant to a wide audience across the United States.

This information evolves through artificial intelligence and human feedback. Improve this profile .

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Articles

PennLive.com

Brothy corn and salmon chowder

Brothy corn and salmon chowder

By: Melissa Clark

This brothy corn and salmon chowder combines tender salmon, sweet corn, and savory potatoes with a hint of horseradish and fresh herbs for a light yet satisfying soup perfect for any season.

MassLive

Pistachio polenta cake

Pistachio polenta cake

By: Benjamina Ebuehi, Melissa Clark

This gluten-free pistachio polenta cake, infused with lemon zest and topped with a tangy lemon glaze, is a festive treat that's easy to make and perfect for any occasion.

The Berkshire Eagle

Previous Previous Stashing cash at home can create more problems for future generations It might not be under the mattress, but for people who stumble across a small fo… Next Up Next Up Norman Rockwell's family condemns Homeland Security's use of… A pistachio-lemon snacking cake that's perfect for tea or Rosh Hashanah PISTACHIO POLENTA CAKE This article originally appeared in The New York Times . Featured Local Savings Featured Local Savings

Previous Previous Stashing cash at home can create more problems for future generations It might not be under the mattress, but for people who stumble across a small fo… Next Up Next Up Norman Rockwell's family condemns Homeland Security's use of… A pistachio-lemon snacking cake that's perfect for tea or Rosh Hashanah PISTACHIO POLENTA CAKE This article originally appeared in The New York Times . Featured Local Savings Featured Local Savings

By: Melissa Clark

A lemony polenta cake, the kind of thing that's fancy enough to feel like an occasion, yet simple enough to whip up on a whim, is rooted in Italian tradition.

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