This colorful grain salad is laced with juicy stone fruit and milky burrata cheese. By Melissa Clark Melissa Clark contributed one of the first farro salads to New York Times Cooking in 2013. She’s ...

Add Yahoo as a preferred source to see more of our stories on Google. Melissa Clark, cookbook author and cooking columnist for the New York Times, joins TODAY share her favorite cabbage recipes. She ...

Add Yahoo as a preferred source to see more of our stories on Google. Credit: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Prolific author, recipe developer, and ...

Add Yahoo as a preferred source to see more of our stories on Google. Melissa Clark, food reporter for New York Times Cooking, joins TODAY to share her recipe for a tomato, eggplant and zucchini ...

Prolific author, recipe developer, and food writer Melissa Clark has published an astounding 40-plus cookbooks in her career so far — and shows no signs of slowing down. She first came to the field as ...