melissa clark

Tune in for a very special conversation with the cooks at Bloodroot, a restaurant in Bridgeport run by two feminists that have been serving vegetarian meals for more than 40 years. We’re also checking in with chefs from some of our favorite spots in Waterbury, New Haven, and Seymour to see how they’re doing at this phase of the pandemic. Plus, cookbook author and food writer Melissa Clark talks about her article “The Meat-Lover’s Guide to Eating Less Meat” and shares tips for home cooks who want to make more room on their plates for beans, grains, and tofu.

Bloodroot at the movies! Selma and Noel “star” in a documentary about Bloodroot showing at Remarkable Theater, a drive-in theater in Westport, September 20 at 7:00 pm. Order tickets on Remarkable Theater’s website.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Selma Miriam and Noel Furie – Owners of Bloodroot, a feminist vegetarian restaurant in Bridgeport

Michone Arrington – Chef and co-owner of The Art of Yum in Waterbury

John Brennan – Chef and owner of Olives and Oil in Seymour and New Haven and Elm City Social in New Haven

Melissa Clark – New York Times columnist and author of more than 30 cookbooks

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This week on Inside Julia’s Kitchen we’re celebrating what would have been Julia’s 108th birthday by sharing a few of our favorite Julia Moments from season eight guests Sara Moulton, Hooni Kim, David Lebovitz, Melissa Clark and Leah Penniman. Their words showcase Julia’s legacy, as well as her enduring ability to teach and inspire us all, and are particularly meaningful as we navigate the Covid-19 pandemic.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes cookbook author and journalist Melissa Clark. Todd and Melissa discuss her latest cookbook, Dinner in French, and her best pantry-inspired recipes and tips. Plus, Melissa shares her Julia Moment.

Image courtesy of Melissa Clark

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Cookbook author and New York Times food writer Melissa Clark is here to help us through the cooking part of this lockdown, telling us about her favorite pantry staples, which foods she thinks cook best in the Instant Pot, and a bit about her new cookbook, Dinner in French!

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New York Times columnist and food writer extraordinaire Melissa Clark joins the party to share recipes from her cookbook Dinner: Changing the Game. Also in this favorite from the archive, Chris Prosperi shares a recipe for Corned Beef and Cabbage with a twist. 

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Andrew drove out to Southold, NY, this summer to visit influential pastry chef Claudia Fleming at her North Fork Table & Inn. They spoke about Claudia's Italian-Irish upbringing, her early days as an aspiring dancer, her transition to restaurant work (starting in the front of the house), and ascension to opening pastry chef at Gramercy Tavern, where she inspired generations of colleagues. Claudia worked in such seminal restaurants as the original Jams, Tribeca Grill, and Union Square Cafe, all of which are discussed in detail, as is the reissue of her cookbook The Last Course, just published last week.

Joining Andrew for the intro this week is his colleague and neighbor Jeff Gordinier, food & drinks editor of Esquire magazine, whose 2019 Best New Restaurants list recently debuted. Jeff shares his extensive selection process, as well as some highlights from the list.

Episode guide:

1:25 - 33:40  Intro with Esquire magazine food & drinks editor Jeff Gordinier

33:40 - 1:28:10 Claudia Fleming, part 1

1:28:40 - 1:39:28 More with Jeff Gordinier (mid-Show break)

1:39:28 - 2:10:10 - Claudia Fleming, part 2

2:10:10 Wrap up with Jeff Gordinier

Links:

Andrew Talks to Chefs official website

North Fork Table & Inn (Claudia's restaurant & inn)

The Last Course (Claudia's book)

Esquire's Best New Restaurants 2019

Hungry (Jeff Gordinier's latest book)

Please tell a friend about Andrew Talks to Chefs and/or rate/review us on your favorite podcast platform. Thanks for listening!

[photo of Claudia Fleming by Eric Striffler]

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

On today's episode of All in the Industry®, host Shari Bayer's guest is Melissa Clark, food writer, cookbook author and staff reporter for The New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. Melissa has written over thirty-five cookbooks, including Dinner: Changing the Game, and collaborations with some of New York City’s most celebrated chefs, including Daniel Boulud (Braise), David Bouley (East of Paris), Andrew Feinberg (Franny’s), Claudia Fleming (The Last Course), and former White House pastry chef Bill Yosses (The Perfect Finish). Her work has been honored with awards by the James Beard Foundation and IACP, and has been selected for the Best Food Writing series. Melissa is a regular guest on the Today show and Rachael Ray. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Suraya in Philadelphia, PA. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®!

Photo courtesy of Amy Dickerson.

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In the three-and-a-half years since opening her Centrolina restaurant in Washington, DC, Amy Brandwein has earned rave reviews and a devoted following (she was also the subject of an article by Melissa Clark last month in the New York Times). It’s an extra-remarkable accomplishment since Amy didn’t set her sights on chefdom until age 30, switching careers, and eventually homing in on Italian food. Andrew and Amy sat down recently to go over her story, from baking pies as a child to assimilating the Italian culinary mindset as an adult to developing her own strongly held convictions about authenticity as a chef. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!

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THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

We always feel good when we talk to Melissa Clark, the cookbook author, New York Times writer, and home cook champion. Melissa chats with us about California chefs, her love for the Instant Pot, and her new Times column about unsung chefs around the country. (She wants you to DM her with some chef suggestions. Ping her @clarkbar.) Our second guest is Kerrilynn Pamer, co-founder of CAP Beauty, the wellness brand and boutique. Her new cookbook, High Vibrational Beauty: Recipes and Rituals for Radical Self Care, is out right now and features a very modern approach to cooking, eating, and stocking your pantry. We talk coconut butter, adaptogens, and her journey to wellness. Thank you to Emmi Cheese, Bob’s Red Mill, and Le Cordon Bleu for supporting our show!

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On today's episode of Recommended Reading, we preview the sixth annual Food Book Fair with our special guests — and #FBF2017 collaborators — Nicholas Morgenstern, founder of Morgenstern's Finest Ice Cream, and Melissa Clark, food columnist for the New York Times and author of Dinner: Changing the Game.

They're joining forces for a Saturday night "Art of Dinner" multi-sensory experience, featuring photographs by author and photographer (and event co-host) Melanie Dunea; a special reading with Kevin Young, poetry editor of The New Yorker and director of the Schomburg Center for Research in Black Culture; and much more. Bring your appetites, all of them.

But first, we talk to Nick and Melissa about what's on their respective bedside tables, what they're cooking from, and why more anchovies and more poetry is always the answer.

The cookbook queen with a good appetite is in the studio today! Melissa Clark has written 38 cookbooks, many of them in collaboration with some of New York’s most celebrated chefs. Her latest cookbook, Dinner: Changing the Game, proves she isn’t stopping anytime soon. Dinner was designed to help anyone figure out what to make any night of the week, without falling back on what you’ve eaten before. Melissa is a favorite around our office and her effortless work ethic a inspiration to food writers around the world.

On the 300th episode of Eat Your Words, host Cathy Erway is joined in the studio by Melissa Clark, a food writer, cookbook author and staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. Melissa has written thirty-eight cookbooks, including her latest, Dinner: Changing the Game, to be published by Clarkson Potter in March 2017. Her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and has been selected for the Best Food Writing series.

What were the big food tech stories of 2016? Find out what recipes and stories got the most clicks at the New York Times, from Melissa Clark, Dining Section columnist and cookbook author. Thinking about making a New Year’s resolution to go on a social media diet? Jacqueline Raposo, host of Love Bites, has already tried it out and loved it. She’ll share her plan to get off the digital and back into real life. If you’re looking to make changes in your eating habits – there’s an APP for that. The Foodstand App co-founder Rachna Govani, calls in with a status on how people are doing with their Good Eating Challenges. Wondering what the Obama’s White House holiday party is like? Our last guest, Jack Inslee former Tech Bites engineer, calls in from Washington DC with all the party details.

We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from the first cookbook she ever wrote. This episode was originally released on July 18, 2015. 

Melissa Clark of The New York Times talks with five of the hottest up-and-coming chefs in New York City as part of the “New York’s Next Wave” panel from this year’s Cherry Bombe Jubilee conference. The panelists include Chefs Emma Bengtsson of Aquavit, Adrienne Cheatham of Red Rooster Harlem, Chloe Coscarelli of By Chloe, Angela Dimayuga of Mission Chinese Food, and Alissa Wagner of Dimes. Learn why this is a great moment for female chefs in NYC and hear how these rising stars got where they are.

We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from the first cookbook she ever wrote.     Panoply’s conducting a survey. Click here to fill it out: Panoply.fm/survey By filling it out you'll help Panoply make great podcasts about the thing you love, and things you didn't even know you loved. Panoply.fm/survey