Melissa Clark

Want to know why Franny's is closing? This documentary will explore the question, and tell the stories behind... fb.me/2aAecve57

Remember that electric pressure cooker article I wrote for the Times in January? Well, I'm following it up with a... fb.me/27yfvaMhZ

The best slime ever = the perfect headline ever for a certain 8-year. "Yay kids section!" She is the demographic... fb.me/8KC8PvYnW

A strawberry doughnut shaped like a 🌹and a 🌹doughnut shaped like a doughnut @doughnutplant fb.me/8L2mpEHrX

Cobbler w buttermilk biscuits. Recipe coming this summer to @nytfood fb.me/5YLnQ5Hdb

Some #wagneroperas are a lot more fun than others. THAT was fun fun fun! fb.me/ZPPTf4zj

Mint julep and squid #derbyday fb.me/1OahhW9fL

Cinco de mayo is an excellent excuse for agave margaritas and guac made from the avocados I brought home from SF. fb.me/6ZwSeWJil

Sometimes I still follow my own recipes #dinnerthecookbook fb.me/7O8RO4luG

The most flower like cauliflower I've ever seen, at the farmers market in Oakland #latergram fb.me/9sUXs9dTJ

This is what we made, a Moroccan shakshuka with lamb kefta @nytfood fb.me/5WkcI0ONK

@mourad_lahlou fanning the flames. fb.me/Z6aiaZd6

This is a California croissant. It is filled with salmon sushi. Then baked. Which cooks the sushi. fb.me/6yNTe42eH

Question: if NYC had morning buns would we also have 30 min lines to get them? Or is the lining up an #sf thing?... fb.me/8tkYNt5wK

A tray of hot morning buns from @tartinebakery because that's how to do #sf right fb.me/1mL4ewXXx

One of the jewels from @omnivorebooks. Thanks for having me today!! fb.me/1m8eupY0A

Stunning flowers and quince branches from the one and only @danielgercke ❤️🌷 fb.me/1iE1P4tlw

Found in the back of the fridge #theonethatgotaway fb.me/XRY71L3B

I made duck confit ... in the #instantpot oh yes I did!! #recipedeveloping #dinnerinaninstant #swiperight

So this is what we did with them. 💚💚 fb.me/5Sq5ILZKh