Weeknight Kitchen
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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Barbecued Chicken Adobo
When removing the chicken from the marinade, let the marinade drip off the meat for a few seconds; raw chicken that is too wet will steam rather than grill over the fire. Boil the leftover marinade (for food safety) and use it to baste and to sauce this winning Filipino-inspired dish.
Mushroom Pancetta Soup
Pretty sure I’m going to develop a scented candle based on how good this soup smells while it’s cooking. I actually wanted to create a whole line of delicious savory-smelling candles, but my dog talked me out of it. She says that would mess with her head.
Fish Keftedes in Mustard and Dill
Not an authentic keftedes recipe, but (a hugely popular) one I developed for my half pescatarian family. It combines the Greek love of fritters and meatballs with mustard sauce – a common addition to souvlakia or gyro.
Veal Tongue
VEAL TONGUE | DİL SÖĞÜŞ
Region: Malatya, all regionsStrained Lentil Soup
STRAINED LENTIL SOUP | SUÅNZME MERCİMEK CORBASI
Region: Eskişehir, all regionsShepherd's Salad
SHEPHERD’S SALAD | ÇOBAN SALATASI
Region: Bolu, all regions
Stuffed Bread
STUFFED BREAD | EKMEK DOLMASI
Region: Aydın and Manisa, Aegean RegionRice Pilaf with Orzo
RICE PILAF WITH ORZO ŞEHRİYELİ PİRİNC PİLAVI
Region: İzmir, all regionsMung Bean and Onion Salad
MUNG BEAN AND ONION SALAD | MAŞ PİYAZI
Region: Gaziantep, Southeastern AnatoliaFestive Meatball and Chickpea Stew
FESTIVE MEATBALL AND CHICKPEA STEW | TIKLİYE
Region: Şanlıurfa, Southeastern Anatolia