Good Food
Pressure cookers & pie
As a New York Times food columnist and author of nearly 40 books, Melissa Clark reaches a vast audience with her expertly written recipes. She talks about everything from pie crusts to pressure cookers to the state of dining in California.
By Evan Kleiman • • 1 min readAs a New York Times food columnist and author of nearly 40 books, Melissa Clark reaches a vast audience with her expertly written recipes. She talks about everything from pie crusts to pressure cookers to the state of dining in California.
