Melissa clarke biography
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Melissa F. Clarke is a Brooklyn based interdisciplinary artist whose work often employs generative and procedural processes. In much of her work she combines data and research into multimedia immersive installations, performances, virtual reality pieces, printed three dimensional and two dimensional works. Since 2009, Clarke has been working with bathymetric and other geophysical data sets studying glaciers and the underwater landscapes they shaped. Past processes have included computer vision and generative algorithms to composite and extrakt these data sets over time revealing otherworldly scenes depicting both deep time and speculative futures. In 2012 Clarke went on an Arctic expedition where she traveled up the west coast of Greenland for a month conducting research and collecting information for her work. With her installation projects, Polar, Untitled Antarctica and Sila, Clarke endeavored to reconnect the data collected from beneath the glaciers with its organic source. Usin
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Recipes & Menus
Instant Pot Lemon Vanilla Rice Pudding
Using a vanilla bean makes this creamy pudding ytterligare special and aromatic. But if you don’t have one on hand, just stir 1 tablespoon vanilla extract into the pudding along with the egg yolks. Although rice pudding is traditionally served cold, I also like this when it’s still warm and a little runny, poured over sliced strawberries and raspberries, which add both juiciness and acidity.
Recipes & Menus
Instant Pot Lentils With Rice, Leeks, and Spinach
Based on a Middle Eastern mujaddara, a homey mix of spiced simmered lentils and rice, this easy, meatless dish is rik with allspice, cinnamon, and sweet browned leeks. The handful of baby spinach stirred in toward the end turns it into a one-pot meal, and adds a bit of welcome color, too. If you don’t have leeks, use an onion or two instead.
Recipes & Menus
Beets With Dill, Lime, and Yogurt
In this colorful dish, sweet beets are zipped up with lime, yogurt, a
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About Melissa
Food writer and cookbook author Melissa Clark is staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series.
Melissa has written thirty-eight cookbooks, including her latest, Dinner: Changing the Game, to be published by Clarkson Potter in March 2017. Other books include collaborations with some of New York City’s most celebrated chefs, including Daniel Boulud (Braise), David Bouley (East of Paris), Andrew Feinberg (Franny’s), Claudia Fleming (The Last Course), Bruce and Eric Bromberg (Blue Ribbon Cookbook), and former White House pastry chef Bill Yosses (The Perfect Finish).
Her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and has been selected for the Best Food Writing series. Melissa is a regular guest on the Today show and Rachael Ray. She has also been a judge on Iron Ch