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Melissa Clark

Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.

added over 5 years ago

This year it's going to be ramps because they are in season so early. I'll roast mushrooms and then toss them in a seared ramp vinaigrette with olive oil and lemon. Simple but such a good side dish with meat.

Also this year I'm going to try this macaroon recipe

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