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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Alsatian Noodles
Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
Fried Chickpea Salad
This salad is best served when the chickpeas are slightly warm or at room temperature.
Chicken Marsala on the Lighter Side
Chicken Marsala is one of those dishes that's found on just about every Italian restaurant menu, but the dish is usually swimming in butter. So I've lightened it up.
Blackened Catfish
Catfish's slightly sweet flavor is a great foil for some spice and this blackening spice definitely has a kick.
Pumpkin Soup with Smoked Cheese
This simple soup is hauntingly autumnal: sweet pumpkin simmered with spices and stock, then pureed and dressed with a grating of smoked cheese and a drizzle of olive oil.
Mushroom Toast with Soft-Cooked Eggs
Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors.
Wedge Salad with Bacon, Maple-Fried Red Onions, and Buttermilk Chive Dressing
Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio.
Wok-Fried Black Pepper Beef and Celery
In Vietnam we like the soft texture of celery leaves more than the crunchy stalks, which we rarely eat. But this UK- and North America-friendly recipe uses the stalks.
Spaghettini Cooked in Chicken Stock with Broccolini
I've made this dish as a quick supper and as an elegant dinner party first course. It goes both ways, which is key to its charm and longevity in my cooking repertoire.
Simple Seafood
One great thing about having fish for dinner is that it doesn’t take long at all to cook.