Melissa Clark Bio | Wiki
Melissa Clark is a popular American food writer, cookbook author, and media personality presently working as a columnist for the New York Times. Additionally, she has authored over 40 cookbooks. Due to her work, Melissa has appeared in several Television shows including Iron Chef America, Today Show, Rachael Ray.
Melissa Clark Age
She was born in Brooklyn, New York, in the United States of America. Unfortunately, her date and year of birth remain unknown to the public.
Melissa Clark Height
She is a woman of average stature. Melissa stands at a height of 5 ft 5 in (approx. 1.65 m).
Melissa Clark Family
She was born and also raised in New York under the loving care of his hardworking father Dr. Julian Clark and mother Dr. Rita Clark. Both her parents worked as psychiatrists. Both her parents loved cooking and used to love watching an American cooking teacher named Julia Child. Melissa holds an American nationality by birth but belongs of Jewish descent.
Melissa Clark Husband
She is happily married to her handsome and hardworking husband named Daniel Gercke. The adorable couple is proud parents of their beautiful daughter named Dahlia. However, She was previously married for a couple of years to Max Jonson, a Swedish-born publishing-house editor. Melissa, her husband, and their daughter happily live in Prospect Heights, Brooklyn.
Melissa Clark Education
Growing up in New York City Melissa graduated from Stuyvesant High School and later furthered her studies at Barnard College, where she studied English and history and graduated in 1990. Melissa later received her Master of Fine Arts in 1994 from Columbia University, where she took writing classes by Betty Ellen Fussell.
Melissa Clark Recipes
She shares her delicious recipes with the world through her numerous cookbooks, shows, and writings in the writings on New York Times food section. Furthermore, she also uses her Instagram account to share trends and new recipes. Melissa writes nearly 65 recipes each year for the magazine.
Melissa Clark Cookbooks
Other than being an amazing chef she is also among the best food writers with over 40 cookbooks most of which were named best selling. In 2018, she was awarded the International Association of Culinary Professionals for her book Clark’s cookbook Dinner: Changing the Game. Some of her popular cookbooks are:
- Dinner in an Instant
- From Mama’s Table to Mine
- In the Kitchen with A Good Appetite
- Comfort in an Instant
- The Bread Machine Cookbook
- Cook This Now
Melissa Clark New York Times
Melissa works for New York Times as a columnist for the Food section since 2007 after she launched “A Good Appetite”. In 2012, she became a full-time staff writer at the Times, where she writes nearly 65 recipes a year.
In interviews, she often refers to herself as “the voice of the home cook” or “an advocate for the home cook”. Before, joining the station Melissa worked as a freelance writer. Presently, she appears regularly on several television shows including Rachael Ray, Iron Chef America, and the Today Show.
Melissa Clark Podcast
Previously, Melissa hosted a weekly podcast called Weeknight Kitchen with Melissa Clark which was produced by The Splendid Table. There, she aired only aired 13 episodes before she went dormant. The podcast was launched in 2019 and lasted less than a year.
Melissa Clark Apple Pie
She worked in the kitchen for six months improving, tweaking, and perfecting three pies apple, pecan and pumpkin. According to Melissa, this is how to make the best apple pie. One requires:
Ingredients
- 1/2 teaspoon cinnamon
- 3 tablespoons all-purpose flour
- 1 teaspoon finely grated fresh lemon zest
- 1/4 teaspoon ground allspice
- 1/8 teaspoon salt
- 2/3 cup plus 1 tablespoon sugar
- 1 tablespoon fresh lemon juice
- 2 1/2 pounds apples, peeled, cored, and each cut into 10 wedges
- 1 large egg, lightly beaten
Procedure
- Place a large baking sheet in the middle of the oven and preheat the oven to 425°F.
- Mix the flour with zest, allspice, cinnamon, 2/3 cup sugar, and salt while gently tossing the mixture with apples and lemon juice.
- Roll out 1 piece of dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch (4-cup) glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill the shell while rolling out the dough for the top crust.
- Then Roll out the remaining piece of dough into an 11-inch round.
- Spoon filling into shell, then cover with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively.
- Lightly brush the top of the pie with egg and sprinkle all over with the remaining tablespoon of sugar. Cut 3 steam vents in top crust.
- Bake pie on a hot baking sheet for 20 minutes, then reduce the oven temperature to 375°F and continue to bake until the crust is golden. Cool pie to warm or room temperature on a rack for 2 to 4 hours.
Melissa Clark Salary
It is quite obvious that she is rewarded a decent amount of fortune for her services as a columnist. Melissa’s average salary is $96,320 annually
Melissa Clark Net Worth
Judging from her lifestyle, it is evident that she has garnered a desirable amount of wealth from her career as a media personality, author, and chef. Melissa’s average net worth is $6 million.
How Old Is Melissa Clark
As a result of her secretive nature, Melissa has managed to keep her personal details off the public’s spotlight. However, judging by several factors she may be 52 years old.
How Much Is Melissa Clark Worth
From her various profession as an author, media personality, and chef, there is no shock that she has garnered a decent amount of fortune over the years. Melissa’s average net worth is $6 million.