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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Greek Garlic Sauce
This thick Greek garlic sauce makes a marvelous dip to be served with vegetables as an accompaniment to fish or chicken. Avoid using a food processor or an electric mixer, which can make potatoes gluey.
Cold Weather Soupe au Pistou
Leftover parsley and walnut pesto is great with spaghetti.
Pico de Gallo Salsa
The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!
Molletes
Sandwiches can be assembled up to 2 hours in advance, and kept covered at room temperature. Toast immediately before eating.
Cornmeal Crusted Catfish with Heirloom Beans, Chow Chow and Tomato Gravy
Ingredients
Grilled Sausages with Celery Root Salad with Hazelnuts and Arugula
Salad of Tart Greens with Fresh Herbs, Prosciutto and Parmigiano-Reggiano
Ingredients
Oven-Roasted Sausages with Riesling, Apples and Pears
Preparing this dish will fill your home with the most intoxicating aroma ever. The smell alone may be enough to inspire the occasional home cook to prepare dinner on a regular basis. A mixture of orange juice and wine is infused with ginger, cinnamon, cloves, and anise seed, then poured over sautéed apples, pears, and sweet Italian sausage and baked. The meal tastes just as wonderful as it smells.
Garlic Soup
There are almost endless possibilities for variation here. Potatoes are my favorite thickening agent for garlic soup, but it can also be thickened with a roux of flour and butter or with bread, the traditional choice in the South of France, where this dish is a specialty. Onions and scallions can be used instead of leeks, although the soup won’t have the same subtle taste. If you use the leeks, include most of the green leaves.
Slow Roast Pork Shoulder
You'll notice I use a little bit of water in the bottom of my roasting pans so that we're able to catch the drippings before they burn. When we're able to collect these tasty drippings along with the aromatic vegetables that have softened in the fat and drippings from the roast, you've got yourself the makings for an incredible tasting pan sauce.