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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Green Coconut Chutney
Green coconut chutney is delicious with kababs and fritters or in sandwiches.
Roasted Mushroom Grilled Cheese
Roasting mushrooms gives them a great, meaty texture that is perfect for this grilled cheese sandwich. This takes more time, but – trust us – the flavor is far more intense.
Jo's Tuna Pasta
I don’t know what it is about tinned tuna but I think it’s rank (that’s Yorkshire for disgusting). Having said that, this pasta dish is delicious and could turn me. The recipe comes from Jo Courtney – friend, farmer and one half of Bridge Farm Organics with her husband, Trevor. They grow amazing asparagus and rhubarb that I have been using for years. The original recipe comes from a lady, Mrs Lorenzetto, who used to look after Jo when she was a young pup.
Mandy's Laksa
Mandy Yin runs Sambal Shiok, a brilliant Malaysian pop-up restaurant in London. “Making our signature laksa at the pop-up restaurant is a lengthy, labor-intensive process. This is a simplified version, with a great kick from chili and shrimp paste (available from Asian grocery stores). It’s the perfect winter warmer or for whenever you need a hit of spice.”
Griddled Chopped Chicken Salad
Greens, avocado, tomato and red onion are sprinkled liberally with the chaat masala and a little fresh chile. Layer cooked chicken breast on top and drizzle the whole thing with a cumin-coriander based dressing.
Braised Short Ribs & Moxie Beans
Moxie soda is a beloved New England soft drink first created in 1876 as a medicinal beverage. It’s flavored with gentian root, giving it a bitter flavor, with hints of cola, root beer, and Dr Pepper, which is what you should substitute if you can’t find Moxie where you live. It’s the secret ingredient in these beans, giving them a complex, sweet, and fruity flavor.
Quick Weeknight Fish Stew with Olives
This recipe is admittedly a little basic, but sometimes, basic is good. Basic is a garlicky, white winey, tomatoey broth that will take care of your expensive seafood, cook it gently, and make everything taste delicious.
Russian Cabbage Soup
Shchi is one of the most famous soups in Russia. It is usually made with white or green cabbage, but some versions are made with other green leafy vegetables, especially spinach, sorrel or nettles.
Kung Pao Chickpeas
You can find kung pao chicken on pretty much every Chinese takeout menu. It’s a staple for anyone who orders late-night Chinese food, and it is one of those Americanized Chinese dishes that everyone I know grew up with—except me. Chef and Christopher were trading stories about their favorite takeout dishes and raving about the addictiveness of a super-spicy, garlicky, well-made kung pao dish. I was skeptical that it could really be that tasty, but then Chef came up with a brilliant idea to make me a vegan version with chickpeas. I was sold. It’s crunchy and earthy, and I love it over a bowl of hot fluffy rice.
Baby Carrot Tagine with Yoghurt & Honeyed Pine Nuts
This unusual, subtly sweet and spicy carrot tagine is made wonderfully rich and tangy with the last-minute addition of yoghurt. Serve it with plain buttered couscous, Wedding Couscous or Mixed Spring Greens with Golden Raisins & Couscous. It is also delicious with Long-grain Rice with Lemon & Toasted Almonds. (Recipes for these serving suggestions can all be found in the New Feast cookbook.)