My Latest Interview: Melissa Clark, NY Times Food Writer

Recently Melissa Clark, food writer, author of the NY Times column: A Good Appetite and 38 cookbooks came through town promoting her latest work Dinner: Changing the Game.

I was able to sit down with the recipe maven responsible for creating both sweet and savory dishes for the NY Times on a weekly basis along with helpful and anxiety-reducing cooking videos. You can find my interview on Madison Magazine’s website here:

The following are conversation bits left out of the original article for the sake of word count.

Clark doesn’t plan dinner for her husband and 8-year-old daughter ahead of time. It’s usually 4 o’clock in the afternoon when she gets around to thinking about it. Her family’s dinner staple (which her daughter won’t eat) is pasta with anchovies, garlic and chili peppers.

Dinner is her test ground–the starting point for her recipes. If it’s good she’ll make it again, this time measuring and taking notes. Then she’ll make it a third time to test it. It’s a keeper when her hired taste-tester makes it and approves it.

Dining out is part of her research. She says she will always order the “weirdest thing on the menu” and says, “It’s like a dare” to see if it works.

“I want to push myself. I’m testing. I’m changing. I’m trying to learn. I’m just there looking for what’s good.”

As for those weekly column deadlines she’s managed for ten years now, I wondered if she has a system, a schedule, a plan for getting it done. If it’s become an effortless process.

She answered a resounding No. “It’s always an assault every time. Every. Single. Time. That moment of looking at the empty page and the freezing of the muscles.”

And always she questions “What do I have to say? What do I have to say about this? I said that before. No one wants to hear that.”

Then she begins to talk herself down and instructs simply that you have to fight it.

“You have to. You have deadlines. Deadlines are lifelines.”

Finally, and this is when I think I got an opening into the most relaxed version of Melissa Clark. I told her how I had watched a cooking video where after she shows us how to grill a whole fish, she pops the fish’s eyeball into her mouth and chews it with delight.

I told her that I had to stop myself from gagging and she threw her head back and laughed so hard, a wicked, childlike laugh. At that moment it was like we were two kids out of ear shot from the grown-ups and she had won the What’s grosser than gross? contest.

Last I asked her what comforts her when she’s ill and unable to enjoy food. It’s her husband’s hot toddy and she happily shared the recipe.

  • 1 shot bourbon or brandy
  • 1/4 fresh lemon
  • big glug of honey
  • nutmeg
  • boiling water to fill the mug

She will take this in bed along with her lap top and says she doesn’t miss a day of work.




2 thoughts on “My Latest Interview: Melissa Clark, NY Times Food Writer

  1. The day I read this post I was feeling under the weather… I whipped up the Hot Toddy recipe mentioned at wthe bottom and I’m glad I did. It really did the trick. Gave my terribly sore throat relief and helped my clogged sinuses! Love it!


  2. This is great! I had to laugh. I do eat the fish eyeballs too and my son likes them while my daughter gags every time we do that. I am so glad I joined you that day. I am excited to try the recipes in the tofu chapter. That would be new for me. 🙂


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