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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CD's Beans & Greens Pasta with Lemon, Garlic & Chile
Okay, here you are: This is my single favorite go-to, home-cooking, just-us-folks, one-dish meal. I make it all the time —at least once a week, my vast bean (and other) culinary appreciation and repertoire notwithstanding. If, growing tired of coming up with the nightly menu, I say to my companion, "Anything in particular you're in the mood for, David?" I can be pretty sure he'll say, "Well, how about the greens and beans and pasta? We haven't had that in a while." That we actually have had it is irrelevant; it's that good.
Cheater's Homemade Broth
This is good warm and cool and keeps in the refrigerator for a day or two.
Spring Vegetables and White Beans Scented with Fresh Bay
This is a bowl brimming with the fresh clear tastes of Spring.
Cumin-Lemon Lamb Grill in Lettuce Rolls with Grilled Vegetables
A lovely thing about this dish is that it can be a meal for vegetarians or carnivores alike, and nothing says summer like eating with our fingers. Eating outside means we have permission to pick up all sorts of things — from chicken wings and hot dogs to these lamb–and vegetable–filled rollups. This is the way it works: Set out a pile of lettuce leaves, a pile of fresh herbs, some ground chile, a bowl of store-bought chickpea dip (hummus), and some instant chive-yogurt sauce. Heap the grilled vegetables on one platter, the cooked lamb on another.
Sicilian Corkscrews with White Beans
With "squiggly" noodles and tomato, this is a gem of a kid's pasta. And it has a sneaky side - they will eat beans without even thinking about it.