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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Alla barese, in the Bari style, always means this favorite preparation, made with the spicy greens called broccoli rabe or rapini in America, a little garlic, a pinch of chili pepper, and a few anchovies for the salt.
1. Toast the anise seeds in a small frying pan over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder and coarsely grind.
Iranians love eggs, whatever way they are cooked, but they are especially fond of kuku, a type of open-faced omelet similar to the Italian frittata and the Arab eggah.
In a large pot, combine the chicken, onions, yam, fennel, dill, and wine, and season with salt and pepper. Add enough cold water to cover. Place over high heat and bring to a simmer, then reduce the heat to medium-low. Cover and cook until the vegetables break up easily with a fork, 1 1/2-2 hours.
One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one.
I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers.
A combination of salty, buttery, crispy, carb-y goodness, with the umami hit of the tomatoes.
The best thing about this dish of courgette spaghetti with a fresh tomato sauce is that it is a lower calorie alternative to the traditional pasta dish.
Don’t tell me you’ve never had a salad sandwich!
The jalapeño and red pepper make the pancakes colorful and add just a little spice. Serve with salsa or as a breakfast side dish in place of potatoes.