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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Slice the Asian eggplants (if using) lengthwise into quarters, keeping the stem intact so that it holds the eggplant together. Heat the oil in a wok until almost smoking, then turn the heat down to medium and fry the eggplants well, turning occasionally. Do not burn. Transfer the eggplants to a baking dish. Cook under a preheated medium broiler for 20 minutes, turning the eggplants halfway through.
This dish is mostly vegetables with a bit of noodles, and that is all thanks to the “vegetable noodles” made with the julienne peeler.
1. Preheat the oven to 350°F.
A simple baked fish dish -- but if you wanted, you could serve it equally as well as a marinated raw dish.
This spicy raw soup, on the other hand, takes mere minutes to whip together, and it packs plenty of essential fatty acids from the hemp seeds and flax oil.
This is a superb summery lunch recipe that tastes great both hot or cold.
Grilling a salad might sound counterintuitive, but it adds a whole new flavor experience.
Soaking the skewers in water prevents them from catching fire during grilling. If you have metal skewers, use those instead.
Ingredients
Fennel seeds and fresh tarragon quietly infuse a yogurt marinade in this delicate fish supper.