I have an office but I don’t ever write at my desk.
I make my own yogurt because it’s so easy and it’s so much better. But on writing days I’ll make myself a big bowl of fruit with homemade granola and yogurt for lunch, which feels so virtuous and healthy. When I’m recipe testing, I’m usually just tasting from the pan. Those are my quiet days when I actually sit down and eat lunch. The day my column is due I try to be at home by myself. On writing her weekly New York Times column: So if I can get away with only mopping half the kitchen because I didn’t make such a mess, that’s better. I do my clean-up every night and mop my floors.
#Nyt my recipes full
I don’t have a sous-chef or a kitchen full of associate chefs cooking for me. When I see a recipe that uses four different sauté pans for one dish I’m like “Are out of your mind, chef?” I’m constantly asking them, “How do we do this in one pan?” And if we can’t, it needs to be a really damn delicious recipe to justify the extra effort. Because when you go to a church in Italy made out of marble and it’s stained, is it still beautiful? Yes, it is. Even when people tell me marble is going to get stained, I don’t care. Marble countertops are really important to me. A lot of people put sinks in their islands, but I specifically didn’t do that because it’s a place where people congregate. Our dinner parties always begin around our big island in the kitchen, where we put all the hors d’oeuvres and booze.
#Nyt my recipes how to
I’m like “Yeah, you don’t know how to cook.” It’s a dead giveaway. Nothing irks me more than to see the pull-out spice cabinet or wine unit next to the stove. I keep olive oil and spices away from the oven because they will heat up and that shortens their shelf life.
#Nyt my recipes professional
We have a nice Viking professional stove, and all the tools I need to cook are next to it. My husband and I redid the kitchen when I was pregnant and the flow is really good. It’s a really beautiful, big room with lots of light, where we shoot my New York Times videos. We live in a Prospect Heights brownstone and the kitchen is on the parlor floor. I’m like ‘Yeah, you don’t know how to cook.’ When I’m writing a cookbook, I can average 75 recipes in six weeks. I come up with around 65 recipes a year for the New York Times.
I usually test something an average of four times. I’m working on a Thai red curry and we’re on our fourth go because it’s just not quite right. Sometimes we’ll get it right on the first try, but usually not. My recipe tester does most of the heavy lifting in terms of the cooking, but I’m doing a lot of the recipe editing and research. But do you stuff bacon in the middle, do you chop it up really finely, or do you use bacon fat instead of some of the butter? I’ll go through all those ideas and then we’ll test out all the concepts to figure out the best way. So what could you do to improve a cheese puff? Well, you add bacon. When I come up with a recipe it starts off with an idea like, “Oh, wouldn’t it be fun to add pancetta to gougères?” I always try to make something even more delicious. The other days I’m writing at home or in the New York Times office for meetings. A few days a week my recipe tester shows up to my house at 9:30 a.m. I drink about three cups of black tea in the morning but I don’t eat breakfast until around 10 a.m. If my husband walks her to school at 8 a.m., I try to get a lot of stuff accomplished over email in the next hour. I put chicken tenders in a pan with compound butter from the freezer, some water and fresh herbs from our deck. Lately she’s been wanting freshly cooked chicken breast and I’m sucker enough to actually make it for her in the morning. I make my daughter breakfast - a smoothie and toast - and pack her lunch. I don’t do yoga, I don’t have a restorative turmeric beverage and I don’t do any meditation. The mornings are all about getting her out the door, frankly. Otherwise I would never wake up that early. I get up at 6:30 a.m., but only because I have to get my 9-year-old daughter up by 7 a.m. There’s nothing healthy or inspiring about it. Her new book, Dinner in an Instant, is out this week and features 75 Instant Pot recipes.
Clark also wrote the divisive column about green pea guacamole that set the internet on fire and prompted Barack Obama to weigh in (he wasn’t a fan). She’s collaborated with legendary chefs such as Daniel Boulud and Claudia Fleming, and once tested a recipe for banana blondies more than a dozen times. Melissa Clark is a New York Times food columnist and the author of 40 cookbooks.
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