from @mcs3000: please share your recipe-writing tips. Yours are the gold standard. #askmelissaclark
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Try to imagine telling someone who doesn't cook very often how to make the dish. Be thorough without talking down to people. and make sure you order your steps in the most efficient way possible.
Please enter a valid email address.
Well played. You deserve a cookie.
An Australian emblem, the Hanukkah doughnut that might have been & more
The Illustrated Biographies of 16 1/2 Global Desserts
Peanut Butter (or Tahini!) Brioche
48 of Ina Garten's Best Tips
Banana Bread, Two Ways
Christmas Tree Tricks
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.