Lost, Then Found - New York Food Classics - NYTimes.com
This recipe is by Melissa Clark and takes 45 minutes . Tell us what you think of it at The New York Times - Dining - Food.
Melissa Clark's Really Easy Duck Confit recipe on Food52
Melissa Clark's Really Easy Duck Confit
Melissa Clark's Deviled Egg Salad with Anchovies and Paprika on Toast.
How to Make a Pie Crust From Scratch - NYT Cooking
NYT Cooking: Savory Gruyere-Olive Bread
NYT Cooking: Melissa Clark's Oysters Rockefeller