Melissa Clark, a seasoned columnist for The New York Times, explores a comforting family recipe in her latest article published on May 13, 2024. Clark engages with her culinary inheritance by reinterpreting her grandmother's traditional dish, "lokshen mit kaese," a simple Yiddish recipe featuring buttered egg noodles mixed with cottage cheese and sour cream. Adhering to the timeless version created in her grandmother’s Brooklyn kitchen, Clark revamps the dish by eliminating the cheese for a smoother texture, instead using extra sour cream and including jammy eggs. The final touch includes chopped scallions, dill, a squeeze of lemon for freshness, and a sprinkle of poppy seeds as a nod to a familial love of poppy seed bagels. Her recipe demonstrates an evolution of taste while remaining rooted in family tradition. Clark has been contributing her culinary insights to The New York Times's Food section since 2007 and continues to offer new recipes, videos, and food trend reports.