Think: silky sauced macaroni beneath crackling, salty crumbs.
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.