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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Chicken Tacos with Chipotle Sour Cream
It’s taco Tuesday! Or any day! Who wouldn’t overuse exclamation points?! I loved taco night when I was a kid, when it meant yellow cheese, seasonings from a packet, and machine-molded tortilla shells—essentially, an insult to all of Mexico in one convenient box. It is, of course, better to make real tacos with sweet fresh flour tortillas.
Grilled Broccoli Rabe and Arugula Salad
This is such a wonderfully fresh salad, full of different tastes and textures: charred, spicy, herbal, naturally acidic, and crisp. I love to serve this as a palate-cleansing salad course.
Angel Hair Pasta with Fennel and Spicy Tomatoes
The smaller fennel bulbs at our farmers markets tend to have a more pronounced licorice flavor that pairs nicely with the tang of good tomatoes.
Green Beans, New Potatoes and Olives
Cut the potatoes into 2 or 3 pieces each. Put them in a saucepan, cover with water, add salt, and bring to a boil, then lower the heat. Simmer for about 8 minutes, until tender, adding the beans for the last 2 or 3 minutes. Drain well and return to the hot pan.
Smoke-Roasted Salmon
This fish, with its haunting edge of smoke, is a showcase recipe for a beautiful piece of salmon, or other oil-rich fish.
Arugula Watermelon Salad with Israeli-Style Spices
The Spice Blend
Fava, Mint and Ricotta Crostino
Serve with a simple salad.
Farmers' Market Salad with Buttermilk-Chive Dressing
During the summer when the local farmers' markets are in full swing, our chefs reach out to area farmers to take advantage of the natural bounty of the season. We have a brief but amazing growing season here in the Northeast, with irresistible produce making an appearance for just a few short months. Chef Corey created this delightfully fresh and simple salad from a mismatched box of produce that arrived with our regular vegetable order one day. He wanted to highlight the crispy, crunchy vegetables with a light, tangy classic dressing. This makes a terrific salad for a light lunch or brunch; it is beautiful and simple to put together. Feel free to vary the vegetables to suit what is in season near you and what appeals to your taste. To turn this salad into a heartier meal, crumble some blue cheese and/or some crispy bacon slices over the top and serve with crusty bread.
Green Apple and Macadamia Quinoa
This dish tastes like health and summer.
Turmeric Chicken with Sumac and Lime
Ingredients