Weeknight Kitchen with Melissa Clark takes on one of the biggest dilemmas of busy people: what are we going to eat? In each episode, you’ll join Melissa in her own home kitchen, working through one of her favorite recipes and offering helpful advice for both beginners and seasoned cooks. It’s a practical guide for weeknight eating, from the makers of The Splendid Table.
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Ingredients
Ingredients
Tilapia filets are halved and marinated while you make the crusty tortilla topping and the quick pickled red onion.
I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta.
Fill a medium pot with water and bring to a boil. Add salt until it tastes briny like the ocean. When the water returns to a rolling boil, add the couscous and boil until al dente, about 7 minutes. Add the peas and cook for 1 minute longer. Drain the couscous and peas in a colander and run under a stream of cold water to stop the cooking process.
Vegan: Omit the cheese from the pesto recipe.
Gluten-free
If I ever open a restaurant, this will be one of the top items on my menu.
Here, I am taking liberties with a classic Shanghaistyle braised whole fish by using salmon fillet cut into individual portions.
Who doesn’t love a deviled egg?
This is slightly healthier than it might sound—but just as delicious!