#askmelissaclark Can you tell us how your recipe development process works, once you have an idea?
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Once I get an idea for a recipe, I compare it to what I actually have on hand, or at least what is convenient for me to buy. It's all about balancing the image in my head with the reality of my day/life/fridge.
then I'll cook it and tweak the original idea as needed as I go. I never fully write a recipe before hand, I cook and tweak and change as I go. That's the fun part, understanding what the dish needs, or coming up with a more efficient way to cook it. I like to think on my feet, same with cooking. I love the challenge of looking in the fridge and figuring out what to make for dinner.
We're having a open house!
Shop at the Food52 office.
Trailblazing snacks to pack.
New to the Shop.
(Home) brew on this.
It's in the bag.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.