Melissa Clark - Profile and Journalist Details
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Melissa Clark
Verified
Food Writer, The New York Times
New York
Beats
GardeningFashionEquestrian
Content
By Melissa Clark Verified| The New York Times Verified Now that Yewande's recipe has used half of our head of cabbage, what shall we do with the other half? Enter Ali Slagle and her bubble and squeak. A combination of bacon, leftover mashed potatoes and vegetables (usually cabbage), this traditional British recipe is named for its sizzling, popping cooking noises, as the moisture evaporates noisily from the pan. The key here is to cook the mixture until the bottom and edges get brown and crisp, adding texture to the silky vegetables.
By Melissa Clark Verified| San Juan Daily Star Verified By Melissa ClarkMy new favorite cake has a judgy name. “It’s called lazy daisy cake,” my friend Ursula Reshoft-Hegewisch said as she handed me a slice at a barbecue last summer. Ursula is a highly skilled baker, but this cake, which her mother used to make, was utterly unlike her elaborate meringue-topped tortes or fancy nut dacquoises. It was so plain it verged on homely: a flat wedge with a speckled brown top, unevenly blackened. Yet its inner beauty shone forth.
By Melissa Clark Verified| The New York Times Verified Now that Yewande's recipe has used half of our head of cabbage, what shall we do with the other half? Enter Ali Slagle and her bubble and squeak. A combination of bacon, leftover mashed potatoes and vegetables (usually cabbage), this traditional British recipe is named for its sizzling, popping cooking noises, as the moisture evaporates noisily from the pan. The key here is to cook the mixture until the bottom and edges get brown and crisp, adding texture to the silky vegetables.
Company Info
The New York Times
New York, New York, United States
+1 800-698-4637