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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Black Bean Soup with Avocado, Orange and Cucumber
You can serve this soup chunky with a clear broth, or blend it to create a smooth purée.
Japanese-Style Meat and Potatoes
This recipe is based on a popular Japanese stewed dish called nikujaga (niku means "meat;" jaga means "potato"), which Kathy's mom often made when she was growing up. It's home cooking at its best, the kind of food you want to eat when you're tired or in a funk or under the weather.
Olive Bread Fattoush with Jerusalem Artichokes
Ingredients
Caramelized Onion Frittata with Artichoke Hearts, Zucchini and Goat Cheese
In my own personal food awards, frittatas win medals in these categories: Quick; Easy Supper; Vegetarian Entrées for All Tastes; and Everything That's Good About Eggs. In that last one, frittatas are to be commended for their ability to be both sturdy and tender at the same time, and for their willingness to be delicious at room temperature or even cold.
Simple Meat Ragout for Any Pasta
The tomato/meat base of this ragout will work with any shape of pasta. Just use this recipe as a trusty guide. The point is to use whatever meat you have, such as roast pork (or beef or lamb or poultry), and heat it quickly with canned tomatoes to make a succulent sauce. Keep in mind that the meat is already cooked to perfection, so it takes very little time to come together.
Cold Spicy Ramen Noodles with Tofu and Kimchi
Ingredients
Chicory Salad with Anchovy Dressing
Every now and then I like a salad with attitude. This one has it, with its mix of assertive, crunchy radicchio, pungent anchovy-lemon dressing, and crispy croutons. Serve it with a rich main course such as Vegetable-Stuffed Pasta Shells or Crêpe Cannelloni with Mushrooms and Zucchini.
Pork Loin with Apples and Eggplant
South of Mumbai is a state called Goa that still marches to the Portuguese settlers' tune that influenced its culinary scene, particularly among the masses who converted to Christianity. Pork, vinegar (especially the kind that is extracted from the cashew liquor called feni), and the local cashews appear at numerous meals alongside sweet spices like cinnamon and fiery chiles for balance. For this recipe cider vinegar steps in in lieu of the hard-to-procure cashew vinegar. Serve the pork not with the perfunctory steamed white rice but with buttered, perfectly cooked noodles (wheat, rice, or any other grain).
Sicilian Stuffed Peppers on Grape Leaves
Makes 16 stuffed peppers, serving 4 generously as a main dish, or 8 as a first course.
30 minutes prep time; 10 minutes grill or stove time; 20 minutes grill or oven time
Serve hot or warm, and stuff them a day ahead if you'd like.Hungarian Casino Egg Salad
This egg salad supposedly originated with a chef who cooked for European royalty before a stint at the National Casino in Budapest, Hungary. Odds are you won’t find this delicious dish on any Las Vegas or Atlantic City menu, but it is a sure bet for lunch or at the dinner hour. Butter and sour cream lend a rich foundation, but it’s still lighter than a typical mayonnaise-based egg salad. And the anchovies add a hint of salt and briny depth. This is terrific served with lettuce and fresh vegetables as a salad, or with lettuce and tomato on toast as a sandwich.