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1. Melissa Clark New York Times Recipes - Yahoo Recipe Search

   Food52

   Crown Roast of Pork with Fennel, Lemon and Garlic

   For a dish sure to impress this holiday season, not much can match the statement that a beautiful crown roast makes! Definitely best for larger groups- recipe adapted from Melissa Clark of the New York Times.

   Food52

   Vegan Roasted Banana Ice Cream

   This recipe is adapted from Melissa Clark recipe that appeared in the New York Times. It is a delicious ice cream, even for non vegans (like me). The cashew milk yields about 2 cups of which you will just use 1 cup for the ice cream. Use the rest for smoothies - it will last for 4 days in the fridge.

   Food52

   Olive Oil Granola with Dried Cranberries and Almonds

   This is one of the most requested recipes from family and friends. This granola is based on Melissa Clark's original recipe (published in the New York Times, July 15, 2009). The original recipe called for dried apricots and pistachios. They are replaced in this recipe with dried cranberries and almonds - substitute your own dried fruits and nuts to make the recipe your own. This recipe also uses a little less maple syrup and brown sugar than the original so the end product doesn't have clumps like other granolas. This granola is great on its own as a snack or with milk or Greek yogurt for breakfast.