Today’s confession: I have a major girl crush on Melissa Clark.

The flame-haired culinista writes the “A Good Appetite” column in the New York Times‘ Dining section on Wednesday, but I’m such a groupie, I check out her column on my iPad days before the recipes appear in the Times. I skip right over Mark Bittman and Pete Wells. Sorry, boys. But you can wait until Wednesday.

The crush is simple. Clark’s writing, her recipes and helpful videos engage me. In fact, I’d like to say that when I grow up, I want to be Melissa Clark. However, the cookbook author and Times contributor appears much more than a decade younger!

I actually met Melissa a few years ago when we both found ourselves at the Brooklyn Food Experiment‘s finals. She was the judge who peddled to the Brooklyn Brewery in Williamsburg on her bike. I was there to report on a brother and sister team from Massachusetts, and also — since it was a long day — help corral VIPs and help the contestants.

Naturally, I was farklempt when I saw her. But as a fellow journalist, I kept it together. During our short conversation, I thought how great it would be if we became besties and she invited me to test recipes in her sunny Brooklyn kitchen whilst her daughter, Dahlia, played in the next room. Pathetic, I know.

Since then she’s thanked me a couple of times for #FF-ing her on Twitter (@goodappetite). She also praised my attempt at her broccoli rabe calzone when I tweeted a photo of it. It’s not a stalker thing. Seriously. It’s not.

Today, I prepared her Times’ recipe of Cacio E Pepe with Peas and Favas — spaghetti with cheese, black pepper, peas and favas. Apparently, Melissa ordered the dish in Italy and thought she’d improve upon it by peeling the favas. This was a revelation. I always shelled, blanched and peeled my favas. Crazy Italians.

Favas, fresh English peas and chives were bought at Volante Farm and I scored wedges of pecorino and parmesan at Whole Foods.

I also zested a lemon to add to the sauce since A.) I am a lemon fanatic, and B.) I wanted to cut down a bit of the overpowering pepper flavor.

My husband polished off most of the delicious peppery pot of pasta. I loved the cheesy flavor and subtle snap of the blanched peas and favas. You will, too. But remember to bring a Good Appetite!

 

 

 

Tags: Cheese, Fava Beans, Good Appetite, Laura Raposa, Melissa Clark, New York Times Dining, Pasta, Peas, The Foodsmith