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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Pork Schnitzel with Sage Butter
A pork version of the traditional German veal schnitzel, this is a great family favourite in our house.
Mushrooms with Crispy Sage
If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice.
Prosciutto Lemon Wrapped Chicken
This amazing little dish will become legendary at your table.
Chickpea & Cavatelli Soup
Heat oil in a 6-qt. saucepan over medium-high. Add celery, carrot, onion, and rosemary and cook until soft, 8–10 minutes. Add stock and chickpeas and simmer for 5 minutes. Remove half of chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes. Season with salt and pepper. Serve with parsley and Parmigiano sprinkled on top.
Smoked Trout Salad with Grapefruit & Avocado
This most basic combination of fat and acid carries the trout’s gentle smokiness to every corner of the dish.
Salmon, Avocado, Watercress Salad with Pumpkin Seeds
This is a regular lunch or supper at casa mia.
Butternut Squash Pasta with Bacon and Sage Brown Butter
The browned butter and roasted vegetables make this special, but roasting everything in the oven at once makes it easy to prepare.
Hungarian Potato and Egg Casserole
This comforting casserole of potato and hard-boiled egg slices jumbled in a creamy sauce is one of the national dishes of Hungary.
Stir-Fried Cauliflower Rice
True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite; using cauliflower as a rice substitute makes the dish even healthier.
Glazed Acorn Squash with Savory Seeds
They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.