Inside Melissa Clark's Home Kitchen | NYT Cooking

[@jbt6007]

That was a really sweet story about your Dad Melissa. Sorry for your loss.

[@shelbyleyna8968]

We use hop salt on the fresh cut fries and garlic aoili at the restaurant i work at

[@maremacd]

That sounds great. I think it would be great on soft pretzels.

[@mc-ge2bt]

Wishing Melissa’s weekly videos come back!

[@SupperUpper]

Double that!

[@davidmerzig6196]

Exactly! Please ,

[@shinrasboy]

Triple please! She’s so vibrant and kind!

[@BP-yd9vn]

Yeah, why did they stop those?

[@lilybaker732]

She is a national treasure -- protect Melissa Clark at all costs

[@scottrowe533]

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)!

[@yoltwysse]

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.

[@kellywright9791]

Her home is gorgeous!! All those windows!!!😍😍😍

[@zaimondspears1998]

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!

[@danbev8542]

This is wonderful! Melissa is wonderful!

[@meenaxi1910]

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

[@ShenZA6]

I can listen to her talk and watch her cooking vids all day and Vaughn.

[@m.corege9726]

Would love a separate KZbin 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

[@MarioMVasilev]

In a jar put vodka and keep adding empty vanilla beans as you use them

[@marnellecorege5595]

@@MarioMVasilev Thank you - so simple - where to you get your vanilla beans from

[@Gpac5]

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.

[@MelissaG84]

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

[@bill_ruppert]

I loved the egg white jar. I need to do that!

[@caseroj6020]

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! :-)

[@Caprieye789]

"When I get forget to feed my daughter" LMAO

[@chelseamcnally5163]

Nothing more comforting during quarantine than a glass of wine and NYT Cooking Vids.

[@bill_ruppert]

Wonderful visit. All of those spices! Wow! It especially makes me happy when I see things in professional kitchens that I use myself!

[@iamjenjua]

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!!!

[@joannjacquin4983]

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!

[@joseromero81]

Big fan of Melissa Clark before the KZbin days of food media. She translates well to on-screen too. This in terms of sheer knowledge and enthusiasm.

[@aigoochamnaa]

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

[@sorenminoush145]

Same here, LOL!!!

[@ATbitfiddler]

That was marvelous! I especially liked the segment on the vanilla beans and seeing them for cooking. (We never saw your instant pot). 😱

[@trudyrank7389]

She’s the Best ! ❤️ from Mexico

[@jordankifer4860]

This is the sweetest, most real, "I've live here 20 years" tour. Love it! And love her podcast!

[@donnaaveni]

Absolutely love your writing (witty and descriptive in the most fun way!) and recipes for NYT!

[@elgloriea6789]

Melissa Clark is one of the OGs to this KZbin cooking thing... 💪!

[@santolify]

I LOVE Melissa! I've made her Arugula salad with anchovies all the time!!!! Please come back to us Melissa!!

[@olgamiddleton1984]

Love it! Makes me feel like I have a normal kitchen! Thank you for sharing

[@kimcheegirl3]

Melissa is my favorite! I never go wrong with one of her recipes. Thanks for making cooking so enjoyable.

[@HollySilkman]

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!

[@isabellebise8440]

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

[@sephestra.]

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.

[@GigiStar01]

Me too! Although I'm not up to 14 yet. Maybe Santa will bring me more salt for Christmas! 🙂

[@daniellekorneliussen4244]

This was the BEST, most FUN and charming video I’ve seen in ages! Love me some Melissa‼️

[@VarongTangkitphithakphon]

I love how real her kitchen is! and her spice...wow!!

[@innocentoteng7668]

Watching this from Botswana and love every minute. Melissa you are awesome

[@Hollygohardlyy]

Loved this, Melissa has such warmth and clearly a very strong love for food!

[@dandymcgee]

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.

[@jessielev]

Use the hop salt to rim the glass of a michelada with one of your chili powders!

[@eleanorryanryan2442]

Ah don't know her at all, but she's so watchable and lovely, greetings from Ireland 😊🍀🇮🇪

[@helend6774]

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.

[@charlestonyank2067]

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.

[@cayucosstorylady]

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!

[@alicedelaney6570]

What a lovely, homely family kitchen, I am envious of all her ingredients, I am a kitchenware hoarder too 🤗🤗

[@denisecsaky759]

Melissa Clark is my Spirit Animal...

[@Shubham-xz2dx]

This is my third time watching this and oh my god I love Melissa Clark

[@bookofelsa7317]

My fave kitchen video. Love Melissa

[@Mary-fv4bn]

OK Melissa we want kitchen tour number two and three! Set it up and put it on your calendar. We are ready to come on in and see what you got in the cabinets.

[@cybercita]

I'm obsessed with black salt! I was so glad to see you had some too. It's great on vegetables.

[@gloria-jeanortega2957]

What a fun tour of your kitchen. I totally enjoyed it. A fan in California 😂👍

[@alimoshiri8579]

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

[@rickmiletic1376]

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.

[@nicholasle5027]

Aww seeing baby Vaughn behind the camera 😍

[@lorriane9895]

Melissa is so much fun !!!!!!!!!!!!!!!!!!!

[@benrogers2302]

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.

[@stephenbach3042]

What a fun interview! Thanks!

[@katemaiify]

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.

[@phylliscooley9528]

I feel like Melissa is my spirit animal. And now I feel justified in all my kitchen needs. 🤣

[@Falia1234]

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.

[@amandac7270]

So happy I clicked on this I love her!

[@gbdawg422]

I have been a fanboy of Melissa since she started her videos on the NY Times!

[@tammierenee8835]

You have my dream job, my dream kitchen. I work as a technical project manager but my love is the kitchen. Great video.

[@SupperUpper]

How refreshing to see the wonderful Melissa Clark again here at NYT Cooking after such long absence! I would love the see her more often here instead of other cooking women that can’t speak out a whole sentence without using the word ‚like‘.

[@rickmiletic1376]

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.

[@cherylweiss478]

That was kind of life changing. Wow.

[@CheechyPeach]

Melissa Clark is a lovely person and watching her get choked up over her dad's wine is the exact cry I needed today

[@josemartinhalle7923]

OK , now i dont feel so bad about my obsessive spice cabinets or cookware collection. Great cook's kitchen! :)

[@Spicylicious]

I really loved this little tour and waiting for more :)

[@CumulusSkies]

She’s so charming. And this was posted in Nov 2019. Remember those days, pre-Covid? I miss those days…

[@chingdee]

I. LOVE. THIS. SO. MUCH.

[@IMOO1896]

“What if you’re in the mood to go like that, and not like that”🤣🤣🤣🤣

[@londongrl4559]

Oh yes, an egg white jar for all the times I’ve needed to make a spontaneous meringue

[@laurenagnes8435]

Kim Furcron 😂I wish I was that person!

[@Artzenflowers]

Hey, meringue happens! 😝

[@THEnicolelizabeth]

or a whiskey/tequila/whatever sour!

[@JS-uf2by]

Yes I love this series!

[@Bajanpocah]

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

[@drewkatchen805]

Love Melissa so much!

[@janikiawoods8486]

I love watching her.. shes so ocd about food and I love it

[@Rainydaylily]

Loved this. My Kitchen-aid mixer (white which is only what was available at the time) is 40+ years old. Our son is 40 and I got the mixer a year or two before he was born. Do I need to oil it or something??

[@hmasturzo]

"spur of the moment meringues" - my life is different

[@i.e.presents638]

What about using the Hops salt on German style soft pretzels?

[@janetstansberry8637]

Brilliant

[@sidsid6380]

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

[@ruzzelladrian907]

She helped me learn how to be a better cook.

[@karenschuster7379]

I love your home kitchen tour! More info on make your own vanilla please!!!

[@danbev8542]

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.

[@marcenalamb7294]

Magical chunks! Love it. Question. Do spices ever expires?

[@capecoralgreg]

You're awesome, Melissa! Am I missing something about not storing red vermouth in fridge?

[@mm9773]

There’s actually (acshually!) a third kind of Spätzle-maker, which is a lot more common in the region where Spätzle were invented: looks exactly like a huge garlic press. Fun to use. But the traditional method of making Spätzle is to slap a chunk of dough onto a small wooden board, spread it out a bit near the edge, take a knife or a scraper and and cut and flick bits of dough (Spätzle-sized, obviously) into the boiling water. Spätzle are not cooked al dente, they’re supposed to be soft, so it doesn’t matter if the cooking time isn’t the same for each noodle. You do make them in batches, though.

[@louisesalg7762]

You could use the hop salt for fries or chips or a special icecream or chocolate fudge or any sort of fudge or something with Cannabis because they come from the same plant family so that might work. Or sprinkle it on cookies or a savory pie, it might work with fruit like peaches

[@meganreilly1691]

As a 24 yrs old cook, she is goals

[@cozyvamp]

Hop salt: breads, herb butter. That butter would probably be good on fish or veggies, that piney could be citrusy kind of flavor.

[@jackiedee3639]

Madison!! Love to Melissa from another Wisconsinite (Fox Valley!)

[@emmazetterlund6432]

More videos of her kitchen 😃😃👍🏻👍🏻

[@kathrynwilcox3625]

Hop salt in breading for fried pickles??? Loved this tour!

[@sanni1love]

More, more please!!

[@Gerbera726]

Wish this was longer!!

[@kenken6550]

Hop Salt is great for beer can chicken. Great marinade in the grill.

[@carmenprice6367]

Just love Melissa.....BA now requires subscription. NYT cooking app is my go to for jus about everything. Re: Sam Sifton and Mark Bittman being royalty....just not so. I've emailed both of them regarding recipes, etc and they both get right back!

[@adaadena7291]

I would put the hops salt in a german wild boar gulasch (goulash) because there is the one with red wine (or port) or the non-christmasy one with beer. Could be awesome.

[@tiffiindanii]

the teeny lentil soup for her daughter is so cute and made me laugh hahaha

[@MitraThorpe]

What great energy 😍

[@RenanLopes]

I learned how to make pies with her. I love Melissa so much!

[@emmawhite7316]

Love this! Any chance you can share the name of your pepper grinder with the measuring receptacle around 8:30? My mom has been looking to replace hers forever!