Melissa Clark

I’m a food reporter and recipe columnist for The Times’s Food section and New York Times Cooking.

What I Cover

I cover food as it relates to cooking, recipes, culture, history and questions of sustainability. I write a weekly column called A Good Appetite. I also contribute to the Cooking newsletter and have starred in more than 100 cooking videos. I have been writing for The Times since 2007.

My Background

I have written 45 cookbooks, including the award-winning “Dinner, Changing the Game,” and my latest, “Dinner in One.” I attended Barnard College and Columbia University, where I earned a master’s degree in writing. I live in Brooklyn, where I was born and raised, with my husband and daughter. I love anchovies, radishes, chicken feet and lox, but not in that order.

Journalistic Ethics

All Times journalists uphold the standards outlined in our Ethical Journalism Handbook. In my commitment to transparency and journalistic integrity, I do not accept free restaurant meals, food, gifts, money or favors from individuals involved in my reporting. Striving for a comprehensive understanding of issues, I approach them from multiple perspectives. I prioritize accuracy and fairness in all my work. I’m not afraid to be wrong and admit it promptly. Even though I don’t cover politics, I abstain from political involvement or donations.

• Email: melissa.clark@nytimes.com

• Instagram: @clarkbar