Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen, and as a caterer out of her fifth floor walk-up, Clark decided upon a more sedentary path. She earned an M.F.A. in writing from Columbia University, and began a freelance food writing career. She recently joined the staff at the New York Times where she writes a weekly food column called A Good Appetite. She has also written for Bon Appetit, Food & Wine, Every Day with Rachel Ray, and Martha Stewart, amongst others.
Her acclaimed cookbook,In the Kitchen with A Good Appetite, came out in the fall of 2010 with essays and recipes based on her popular column.
Clark's most recent book, Cook This Now, a personal collection of seasonally driven, inventive comfort food, came out in October 2011, published by Hyperion.