Inside Melissa Clark's Home Kitchen | NYT Cooking
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- Опубликовано: 21 ноя 2019
- Melissa Clark is a cookbook author, recipe developer and reporter for NYT Cooking. She gave us a tour of her kitchen and even made a snack. Spoiler alert: She has a lot of spices and three different knives to shuck oysters. Get Melissa's recipes: nyti.ms/2KMPN8n
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All the food that’s fit to eat (yes, it’s an official New York Times production). 
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"When I get forget to feed my daughter" LMAO
That was a really sweet story about your Dad Melissa. Sorry for your loss.
We use hop salt on the fresh cut fries and garlic aoili at the restaurant i work at
That sounds great. I think it would be great on soft pretzels.
She is a national treasure -- protect Melissa Clark at all costs
Wishing Melissa’s weekly videos come back!
Double that!
Exactly! Please
,
Triple please! She’s so vibrant and kind!
Yeah, why did they stop those?
I loved this. Not only did she have fancy expensive things, but she also had a paper bag of bread pieces and a jam jar with egg whites - a little something for everyone
I loved the egg white jar. I need to do that!
I have never before heard anyone speak with such passion (or so rapidly) about food and culinary implements. Melissa speaks about cooking with the same enthusiasm and vigor some men reserve for discussions of rare sports cars or 1960s guitars. This video is food porn raised to an art form. Thank you for the tour (and the snack)!
I can listen to her talk and watch her cooking vids all day and Vaughn.
Would love a separate RUclips video on the whole 'make your own vanilla' from start to finish - bet a ton of people would love it - thx for the tour - cheers from Canada
In a jar put vodka and keep adding empty vanilla beans as you use them
@@MarioMVasilev Thank you - so simple - where to you get your vanilla beans from
Thank you for having all the salts. My people are used to my salt collection, but when I tell acquaintances that I have upwards of 14 different salts, I get The Looks.
Me too! Although I'm not up to 14 yet. Maybe Santa will bring me more salt for Christmas! 🙂
Can't wait to see the rest 3/4 of Melissa's kitchen! Not tiring at all exploring 1/4 of her kitchen :D Need more of this videos!
This is my dream kitchen. I wouldn’t know how to use half the things she has but I just want them in my kitchen
Same here, LOL!!!
Use the hop salt to rim the glass of a michelada with one of your chili powders!
Big fan of Melissa Clark before the RUclips days of food media. She translates well to on-screen too. This in terms of sheer knowledge and enthusiasm.
It was Melissa Clark's recipe for Coq au Vin that convinced me to get a subscription to NYT Cooking. There are lots of variations on the basic coq au vin recipe available online but hers was I thought the most authentic and most doable. So I gave it a try. I had an idea it was going to be good but I was blown away with it! Seriously it was an instant hit at my house. Everyone loved it. My two favorite cuisines are French and Italian. In terms of deep rich flavors French Cuisine is the best but it's also the quickest way to coronary heart disease so most of the time I am trying the Italian cuisine from the south of Italy if only because I want to avoid a triple-by-pass! :-)
“What if you’re in the mood to go like that, and not like that”🤣🤣🤣🤣
Nothing more comforting during quarantine than a glass of wine and NYT Cooking Vids.
This was so much fun! I love that she’s a food geek with so many salts. She needs to have her own cooking show on TV
Oh yes, an egg white jar for all the times I’ve needed to make a spontaneous meringue
Kim Furcron 😂I wish I was that person!
Hey, meringue happens! 😝
or a whiskey/tequila/whatever sour!
"spur of the moment meringues" - my life is different
That was marvelous! I especially liked the segment on the vanilla beans and seeing them for cooking. (We never saw your instant pot). 😱
Ah don't know her at all, but she's so watchable and lovely, greetings from Ireland 😊🍀🇮🇪
I loved this little tour! A woman after my own heart! (Some people just don't get it) Would love to see a tour of the rest of the kitchen!
Love this, LOVE Melissa! I love seeing the REALNESS of these workhorse kitchens. Melissa, you're a doll and some really fun bits and tips! MORE MORE MORE!!!
A simple paste of 1 TB baking soda and 1 tsp water rubbed thoroughly on your cutting boards, then washed in sink with soap and water will remove all garlic smells and other odors. Saves on the OCD.
I just randomly decided to google Melissa after seeing her on a really old Hell's Kitchen episode and I'm really glad I did.. she's such a gem. Absolutely amazing kitchen, and a fantastic sense of humor and personality to fill it.
Ahhhh! 😯Love, love, love the dark room timer repurposed in your kitchen. I want one! I ♥📷. The "sentimental" part choked me up as well. My heart goes out to you. Lost my mother in 2010 at the age of 60 (way too young, if you ask me) to COPD. That wonderful that you have your fathers wine tag collection in a Mason jar in your kitchen. I have a small floral recipe box with all handwritten recipe cards from my mother, aunts, both grandmothers, and great-grandmothers, as well as a few close family friends of hers. So many precious memories of all of us cooking together throughout my childhood onward contained in that little treasure box. Priceless sentimental item I wouldn't trade for all the money in the world. Love you kitchen tour, three years later. Thanks for sharing. Many blessings.
Melissa Clark is one of the OGs to this RUclips cooking thing... 💪!
She’s so charming.
And this was posted in Nov 2019. Remember those days, pre-Covid? I miss those days…
Melissa is a breath of fresh air in terms of cooking and baking. She is real on many levels. Cooking is part talent, and mostly the ingredients you blend together to make a perfect dish. Thanks for sharing your kitchen with us, Melissa.
She’s the Best ! ❤️ from Mexico
I make her berry gallette at least a dozen times over the summer using whatever fruit I have on hand. Always a hit and extremely easy and versatile to make.
Wonderful visit. All of those spices! Wow! It especially makes me happy when I see things in professional kitchens that I use myself!
Melissa Clark is my Spirit Animal...
I LOVE Melissa! I've made her Arugula salad with anchovies all the time!!!! Please come back to us Melissa!!
This is the sweetest, most real, "I've live here 20 years" tour. Love it! And love her podcast!
Love the spice drawers. I had something similar when I re-designed my kitchen 5 drawers.. Alas... no longer in that house. But the number of knives.... wow. While just a home cook, I have used only 3 knives for the most part over the years... not sure what I would do if I had more choices.
fun video. Saffron is best kept in the freezer. When you need it crumbles into a fine powder immediately for the first 10 seconds out of the freezer
Absolutely love your writing (witty and descriptive in the most fun way!) and recipes for NYT!
Love it! Makes me feel like I have a normal kitchen! Thank you for sharing
For the hop salt question you could use it with your husbands bread. To give it a bit of a hoppy taste or if you ever season your toast that might be good.
OK , now i dont feel so bad about my obsessive spice cabinets or cookware collection. Great cook's kitchen! :)
I love how real her kitchen is! and her spice...wow!!
Her wedding ring / engagement ring is so amazing - I've always admired it! And she has the best voice! I miss her videos so much!
Find you someone who looks at you the way Melissa Clark looks at random packages of salt.
My fave kitchen video. Love Melissa
Loved this, Melissa has such warmth and clearly a very strong love for food!
This was the BEST, most FUN and charming video I’ve seen in ages! Love me some Melissa‼️
Melissa is my favorite! I never go wrong with one of her recipes. Thanks for making cooking so enjoyable.
Yes I love this series!
Watching this video with melissa and her vintage kitchen aid reminds me of my grandmother who saved up, got herself a pro series kitchen aid. We still have it and it is going to me once I get my own place
Love Melissa so much!
Thank you! I thoroughly enjoyed the tour and now I know what to give my husband for Christmas: a fancy jar, vanilla beans and brandy!
This is my third time watching this and oh my god I love Melissa Clark
This is wonderful! Melissa is wonderful!
I'm obsessed with black salt! I was so glad to see you had some too. It's great on vegetables.
Watching this from Botswana and love every minute. Melissa you are awesome
I truly appreciate Alison Roman. I very much like Julia Moskin. I miss Melissa Clark.
Her home is gorgeous!! All those windows!!!😍😍😍
I love watching her.. shes so ocd about food and I love it
What a lovely, homely family kitchen, I am envious of all her ingredients, I am a kitchenware hoarder too 🤗🤗
I really loved this little tour and waiting for more :)
Aww seeing baby Vaughn behind the camera 😍
What a fun interview! Thanks!
So happy I clicked on this I love her!
More, more please!!
That was kind of life changing. Wow.
I learned how to make pies with her. I love Melissa so much!
What a fun tour of your kitchen. I totally enjoyed it. A fan in California 😂👍
Melissa is so much fun !!!!!!!!!!!!!!!!!!!
the teeny lentil soup for her daughter is so cute and made me laugh hahaha
Madison!! Love to Melissa from another Wisconsinite (Fox Valley!)
I. LOVE. THIS. SO. MUCH.
Hops Salt I imagine would be great for making large beer Pretzels with a Spicy Mustard dipping sauce and/or Cheese Sauce. Or added flavor twist on a type of Sourdough bread
I feel like Melissa is my spirit animal. And now I feel justified in all my kitchen needs. 🤣
What great energy 😍
What about using the Hops salt on German style soft pretzels?
Brilliant
You have the whole science lab, Melissa. Your brain must be constantly whirring. What a dream kitchen stash. Need to use your Hop salt? It's great in beer batter for fish , especially made with whole grain flour and red ale, also great in bread recipes and soups/stews. It can also be used to jazz up a marinade for grilled meats and vegetables, enliven dips, and dress up a salad. I did not know you wrote 43 cookbooks. That is very impressive. More power to you.
You have my dream job, my dream kitchen. I work as a technical project manager but my love is the kitchen. Great video.
Loved the Madison, WI shoutout!
I have been a fanboy of Melissa since she started her videos on the NY Times!
Magical chunks! Love it. Question. Do spices ever expires?
I do so love her. I think a video on her starting a vanilla jar would be interesting. I'd love to have one, myself.
I also wish the trolls would go away. A comment box is not license to be unkind.
Did she just say "spur of the moment meringue"? I'm not worthy
In New Mexico they use pickle salt with the Dos Equis - that's how we learned to salt our Mexican lagers along with a lime. Perhaps your hop salt would make a more sophisticated rendition (you can only buy pickle salt in gas stations). Alternativelu, bloody mary rims?
What a cool kitchen! Love how she has little stories to tell about all her kitchen items. And the spice drawer is to dream for.
More videos of her kitchen 😃😃👍🏻👍🏻
I love her
I love her!
More Melissa Clark plis
I guess I learned that miso can’t go bad
It’s a fermented product so it will never go bad basically
You're awesome, Melissa! Am I missing something about not storing red vermouth in fridge?
Melissa Clark is my hero! Yum!
I love your home kitchen tour! More info on make your own vanilla please!!!
Buy vanilla beans online (Claire Saffitz recommends an Hawaiian, woman-owned company “Heilala”- there are others); put them in a glass jar with a tight lid, fill with vodka (or bourbon). Label with date & contents, then wait until it’s infused. 6 months to a year - the longer the better. I have a couple of jars- when they get low (over half empty) I add more vodka, & re-date, & use the next jar. Note: vanilla is one if the best flavors on the planet! In recipes where vanilla is the main flavor, triple the amount! A paltry 1/2 teaspoon doesn’t do anything.
Wish this was longer!!
She helped me learn how to be a better cook.
She is super cool! I need to check out her cookbooks. i could I not like someone with their own "don't touch" knife drawer
I really appreciate the comment about the wine. Wisdom.
She has a can of OLD BAY ...she is awesome! HON!
Hop salt: breads, herb butter. That butter would probably be good on fish or veggies, that piney could be citrusy kind of flavor.