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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Fusilli & Roasted Cauliflower with Capers
Cauliflower is roasted until nicely browned, then tossed with garlic, pine nuts, capers, a jolt of lemon zest and freshly cooked pasta. Finish with shavings of Parmigiano-Reggiano and another layer of lemon and grab a fork
Crispy Tomato & Butter Bean Skillet
A hearty, comforting dish full of saucy, tomato-laden beans, salty cheese, and crisp bread crumbs.
Lemony Raw Beet and Quinoa Salad with Dill and Olives
If you are one of the many people who have only tried cooked beets, be prepared to fall in love. The secret to the tastiest raw beets is to cut them very thinly.
Roopa's Lemongrass Turmeric Chicken with Potato Salad and Date and Tamarind Chutney
A unique, yet simple, dish -- it’s just spiced roast chicken with dressed potatoes. But it is satisfying on every level.
Grilled Endive Salad with Salted Garlic and Parmesan Crumble
This takeoff on a grilled Caesar salad replaces romaine with two colors of chicory lettuce—pale Belgian endive and scarlet radicchio. Both of these leaves are far more bitter than romaine, elevating the contrapuntal between vegetable, dressing, cheese, and salt.
Fideos with Chickpeas, Fennel, and Kale
Paella’s lesser-known cousin, fideos, boasts small toasted noodles simmered in a smoky tomato sauce. For a weeknight version, we swapped chorizo and shellfish for chickpeas, fennel, and kale.
Pineapple Pork
This recipe for Pineapple Pork from Simple by Jean-François Mallet (no recipe has more than six ingredients) delivers great flavor with just soy sauce, pineapple and fresh cilantro. Pork chops are pan-fried and then finished in a bath of soy sauce, chunks of pineapple and sprinkled with freshly snipped coriander.
Garlic Confit
Garlic confit is nothing more than the peeled cloves slow cooked in a bath of seasoned oil. This strips the raw cloves of their acidity, removes their sharp heat, and concentrates their sweetness.
Spicy Red Rub
Use this rub whenever you want to add a little kick to something. It works great on vegetables and meat alike.
Roasted Cherry Tomatoes
Buy fresh organic cherry tomatoes if possible and feel free to use the golden or orange varieties; they taste slightly different (sweeter, less acidic) and add color and excitement. Stay away from the pear or grape versions. These are meant to show off their unusual shapes and are best enjoyed raw.