‘First we get lost, then we have lunch’: Melissa Clark on childhood summers in France

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Melissca Clark crosses a French meat dish with chicken pot pie in her recipe for Poule au Pot. Photo Credit: Laura Edwards

Every August, New York Times food writer Melissa Clark and her family left Brooklyn for a journey across the French countryside. Using ingredients such as store bought puff pastry and Italian liqueur, she modernizes classic dishes in her cookbook “Dinner in French.”

The cover of “Dinner in French: My Recipes By Way of France.” Photo courtesy of Clarkson Potter



Evan Kleiman