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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Fish Cakes with Remoulade Sauce
Ingredients
Tajik Bread Salad with Non
Crisp shards of flatbread give crunch to this dish, which lies somewhere between a Greek salad and Levantine fattoush. Typically, it is served in Tajikistan on a large communal wooden platter, along with a hot, flaky, Tajik flatbread called non for everyone to scoop up the salty cheese and fresh vegetables. [Ed. note: This version is made with pita, but any flatbread -- naan, focaccia, non -- will do.]
Coconut Milk Rice Pilaf with Cilantro Sauce
Ingredients
Pesto-Grilled Chicken Kebabs with Ricotta Pea Salad
Ingredients
Sticky, Spicy Pork Ribs
Ingredients
Tortilla-Crusted Tilapia with Pickled Red Onions and Crema
Tilapia filets are halved and marinated while you make the crusty tortilla topping and the quick pickled red onion.
Lemony Artichoke Spaghetti
I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta.
Spring Green Couscous Cups with Kale Pesto
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.
Spring Leek Soup with Sage
Vegan: Omit the cheese from the pesto recipe.
Gluten-freeShrimp, Mango, and Avocado Rolls
If I ever open a restaurant, this will be one of the top items on my menu.