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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Savory Spiced Pumpkin Soup
A long time ago on the Caribbean island of St. John, in a little shack of a restaurant surrounded by goats and lapping waves, we had pumpkin soup that tasted like heaven. I’ve had many pumpkin soups since, but none as good as that one. It was slightly spicy and creamy, with a hint of curry. Much better than most pumpkin soups that are too sweet and taste like pie. This is my re-creation of that soup.
Cool Greens with Hot Asian Dressing
You can put whatever you like in this as long as it’s green—kale, Chinese leaf, small zucchini, raw young peas, fava beans, whatever. You can reduce the range, too, so you don’t have to use all the herbs. Take care with the dressing. It needs a good sweet-sour-salty-hot balance, so taste and adjust it as you go before tossing with the vegetables.
Chicken Shish (Şiş Tavuk)
Chichen Shish (Şiş Tavuk) is a classic Turkish kebab that is also found all over the Middle East, with its roots in Syria and the Persian Empire. It is also one of the simplest kebabs in terms of ingredients.
Amigo Pie
Known to some as Tamale Pie, this one-dish meal is great for busy weeknights because it’s quick, easy, and filling. Our family changed the name because it bears no resemblance to a tamale, but whatever you call it, it’s sure to draw everyone to the table.
Collard Green Tacos with Tomatillo
I grew up eating fried cornbread next to bacon-infused collard greens, often for breakfast. My grandfather would rise with the sun, don his button-up flannel and loose Wranglers, and prepare a hearty meal that would keep his stomach humming for hours while he toiled in his vegetable garden and woodshop. The combination of rich, nutty cornmeal and those sweet, slow-cooked collards is a memory worth keeping. Here I’ve paired those well-suited mates in a more unusual but still delicious way. I think Papa would approve.
Shanghai Stir-Fried Chunky Noodles
Pork slivers make a delicious addition, but vegetarians may omit them and still enjoy the dish.
Tomato Soup with Grilled-Cheese Croutons
Note: Can be served cold/vegan.
Chinese Chicken Salad with Sesame-Ginger Dressing
Ingredients
Afternoon Cake
Ingredients
Butternut and Sweet Leek Hash
This all happens in half an hour in the pan. It’s also a great way to use up leftover, cooked root vegetables, which would make it even quicker. If you are vegan, skip the cheese and eggs and use 3 1/2 ounces/100 g of soaked cashews blended with 1/3 cup/100 ml of cold water in place of the yogurt. I make this for my family a lot, and it’s really good this way, too.