About Rachel Clark
Clark Recipes publishes standalone recipes and cooking guides focused on culinary science and repeatable results.
Meet Rachel Clark
I am a home cook, not a chef. There is a difference. I learned to cook out of necessity—feeding my family—and made plenty of mistakes along the way. I once left a chicken in brine for 36 hours and ended up with something that tasted like a salt lick. Another time, I tried to sear a $70 tomahawk steak in a cheap, thin stainless steel pan and watched it steam into a grey, sad mess.
Those failures are why I started Clark Recipes. Every recipe here has been tested at least three times in a standard home kitchen, using regular grocery store ingredients. I don't use sponsorships, and I don't use shortcuts. If a recipe is on this site, it's because it works reliably.
When I'm not testing recipes here, I review kitchen gear and tools over at clarkreviews.com to help you find equipment that actually performs without costing a fortune.
Why this site exists
Most recipe sites bury the actual recipe under 2,000 words of backstory, pop-ups, and auto-playing videos. Clark Recipes does the opposite. The recipe comes first. Context comes after, for those who want it.
How recipes get tested
Every recipe on this site has been cooked at least three times in a regular home kitchen with regular grocery store ingredients. If it requires a specialty item, that gets called out upfront. If a technique needs practice, the recipe says so.
What you will find here
The focus is on four categories: chicken, beef, steak, and salmon. Not because other proteins are not worth cooking, but because doing a few things well matters more than doing everything adequately.
No sponsorships
No brand has paid for placement on this site. When a specific product is recommended, it is because it actually performed better in testing — not because someone wrote a check.