Bring on the holidays with dishes from chefs Matty Matheson, Christina Tosi and Victor Albisu. Plus, the story of the ultimate golden gift.
Festive discussions of celebration, community and cooking with Questlove, Toni Tipton-Martin, Raquel Pelzel, and Claudia Fleming.
We prepare for the holidays with stuffed potato pancakes, Indian American comfort food, and some great reasons to drink Champagne.
Cold weather cooking to carry us through the winter from Alissa Timoshkina, Maangchi, Tyler Kord, Andy Baraghani and Paul Kahan.
Food world superstar Nigella Lawson embraces the pleasure of home cooking, speaks against food elitism, and approaches cookbooks like conversations
Our Thanksgiving 2019 call-in show hosted by Francis Lam with guests Melissa Clark, Kwame Onwuachi, Samin Nosrat and Shauna Sever.
Get ready for Thanksgiving with a soul food menu, game-changing gravy technique, fixes for dessert disasters, and an epic lesson on pumpkin pie.
This week’s recipe for Scalloped Potato Skillet Gratin with Gruyère, Leeks, and Black Pepper is not exactly weeknight friendly, as Melissa readily admits. However, it is the lushest, cheesiest potato dish ever and perfect for the Thanksgiving table. Pour yourself a beverage, put on some music and begin. Plus, mandoline basics, how to check seasoning with your hands, and tips on tempering eggs. And did we mention that you can make this ahead?
Melissa makes her simple and slightly sinful Lemon Vanilla Rice Pudding with Whipped Cream for her mom – in the Instant Pot. She also weighs in on how to best separate eggs, plus what to do with those extra egg whites and vanilla beans. And finally, someone answers the question, can pressure cookers really blow up?
In our new podcast, Melissa Clark makes a simple and slightly sinful Lemon Vanilla Rice Pudding for her mom – in the Instant Pot.
Let’s dive into oysters: we’ll talk about how they’re grown, the history of a surprising oyster king, shucking with a pro, and grief in a half shell.
For all of you parents who have snuck a bite off your toddler’s chicken finger, Melissa is looking out for you with her recipe for Crispy Chicken Cutlets with Kumquats and Cranberries. Plus, mise en place in real life, why you should always spice in layers, why the order you dip is essential, an amazing frying technique, and yet another reason for a trip to IKEA.
We talk with Sean Brock, chef and Southern food champion, about microregional cuisines, curiosity in the kitchen, and how he survived workaholism.
If one sheet pan is good, then two is better, as proved by this week’s recipe for Roasted Sausage and Cauliflower with Cumin and Turkish Pepper. Melissa explains the method behind the potential madness of the double sheet-pan approach, why you should think about how big your bite is, the diversity of doneness, and the times when Greek yogurt just won’t cut it.
Chef René Redzepi on how fermentation is the future of great cooking, Noma's global influence, and his work/life balance.
Melissa is joined in the kitchen by her pal, celebrity photographer Melanie Dunea, for a lesson in making the perfect Simplest Green Salad. Melanie asks the real questions: do you wash the prewashed greens? What’s the best way to mince garlic? What’s the best tool for tossing? Together she and Melissa mix up a “shaky-shake” salad dressing that will last a week in the fridge. This episode makes it easy to get a salad on your table every single night of the week.
You will not believe what happens to a block of extra-firm tofu when you shred it on a grater. Melissa’s recipe for Shredded Tofu with Spicy Ground Chicken and Edamame comes together in less than 15 minutes and is a master technique for the weeknight cook. The ground chicken is a seasoning here, not the main event and a good lesson in how paying attention to the details of an ingredient, here the texture, can change the way you use it. Also, other unexpected ideas for shredded tofu, the importance of heating a pan before sautéing – and stop stirring! Related Links: Heidi Swanson books, Cuisinart Boxed grater, All-Clad classic 3-quart, 10 1/2-inch, straight-sided sauté pan with lid
Melissa tells us how to change our weeknight chicken game with one technique, spatchcocking, and puts it to work with her recipe for Chicken and Grapes with Sherry Vinegar. Also, to rinse or not to rinse your raw chicken, why you should be excited about gizzards and necks, how to help get crispy skin, and an essential lesson in how to make a pan sauce.
Cookbook author Diana Henry shares inspiration, techniques and recipes for quick weeknight meals cooked in the oven.
Melissa’s friend and Top Chef judge Gail Simmons stops by to work through a recipe she first tasted in Bali. Her Shrimp and Grapefruit Salad with Ginger-Chili Dressing is simple and absolutely delicious. Plus, the secret to super-flavorful poached shrimp, how to make a grapefruit multitask, and the importance of an ice bath. Gail’s latest book is Bringing It Home: Favorite Recipes From a Life of Adventurous Eating.
Melissa brings us her Herbed Parmesan Dutch Baby, a delicious golden cloud of a pancake that comes puffed and fragrant from the oven. It’s great for breakfast of course, but Melissa's twist? She serves it as an hors d’oeuvre with cocktails. What a way to kickstart an evening. Plus, how to really measure flour. And people — put down the pre-ground pepper!
Whoopi Goldberg isn’t just an entertainer on the screen and stage, she is also a serious party planner and hostess at home.
Who doesn’t need another weeknight salmon recipe? Melissa has a fresh take on the world's most popular fish with her version of a classic, Vietnamese Caramel Salmon. Thirty minutes start to finish. Plus, the way to get the fishy smell off your fingers and how to tell if a jalapeño pepper is hot, before you taste it.
We look at what it means to take care of yourself and others with food – from pies and inherited tea to community farms and home kitchens.
Melissa comes home to an empty refrigerator save for eggs, scallions and some sad sage, and ends up showing us an amazing recipe and technique for Olive Oil Fried Eggs with Scallions, Sage and Turkish Red Pepper.
Melissa comes home to an empty refrigerator save for eggs, scallions and sad sage, and ends up showing us an amazing fried egg recipe and technique!
Food writer Adeena Sussman uses her passion for border-crossing ingredients to put a personal touch on Israeli cuisine.
In this episode, Melissa explains why the sheet pan is a game changer for home cooks, with a simple recipe for Harissa Chicken with Leeks, Potatoes & Yogurt.
Melissa Clark explains why the sheet pan is a game changer for home cooks, with a simple recipe for Harissa Chicken with Leeks, Potatoes & Yogurt.
Food writer Hetty McKinnon combines a passion for vegetables with tips and techniques for quick summertime meals.
Meet the people who started and those who’ve been supported by two mission-driven culinary organizations, La Cocina and The League of Kitchens.
The aquacultural benefits of eating purple sea urchins. Making rice salad and savory breakfast. America’s Test Kitchen on perfect home-cooked falafel.
Fermentista Kirsten Shockey discusses the flavorful impact misos have on your home cooking. Plus, how to make your own miso at home.
We are excited to share this trailer for a new podcast that we're working on with our dear friend, cookbook author and New York Times food writer Melissa Clark. 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. New episodes post in your podcast feed every Wednesday starting September 4, 2019. Subscribe now!
A practical guide to weeknight eating from the makers of The Splendid Table. Coming September 4th.
We're taking on serious cooking projects: whole hog barbecue, paella on the grill, community ovens, and an unforgettable tomato panade.
Pastry chef Nicole Rucker shares techniques and recipes for using the plethora of summertime fruits and berries in baked goods and beyond.
Get outside and enjoy the foods of summer: grilled meats and seafood, no-cook meals, ice cream sandwiches, and alcohol-optional beverages.
Homemade cordials crafted with seasonal produce make the summertime cocktail season all the more delicious. Andy Schloss shares some of his favorites.
Maricel Presilla on chili peppers, America's Test Kitchen on Colorado Green Chile, Alex Halberstadt on butter, Kate Winslow on Onions
Keep it simple! Baker Odette Williams shares how to make crowd-pleasing cakes with easy-to-find ingredients and little to no special technique.
An episode dedicated to pinnacle dishes and ingredients from Peru, the Caribbean, and Mexico.
Food historian Bee Wilson discusses trendy eating, changes in our global appetite, and how social media has changed food – for better and worse.
We dig into the second life of food trash, leftovers and green kitchens with chef Abra Berens, yogurt maker Homa Dashtaki and America’s Test Kitchen.
Beth Dooley and Mette Nielson revel in the magic of maple syrup for recipes both sweet and savory.
The impact of food and food culture on mental health with personal stories from David McMillan, Stephanie Covington Armstrong, and Virgie Tovar.
Psychiatrist Drew Ramsey talks about his research on the connection between food, brain function, and mental health.
Francis Lam live on stage with three of Philadelphia’s best chefs: Ange Branca, Eli Kulp and Mike Solomonov.
Cookbook author Chetna Makan shares a never-ending variety of light and refreshing foods from Indian cuisine.
Francis Lam spends the hour with chef Kwame Onwuachi to talk about his lifelong love of food and challenges he's faced in the culinary world.
What does it mean to be a food pilgrim versus food tourist? We consider the cultural ramifications of food travel and foods with multinational roots.
Mads Refslund and Tama Matsuoka Wong encourage 'trash cooking,' where food waste is given new life as ingredients for innovative dishes.
We go inside the kitchens of Palestine, look at the diversity of Nigerian cuisine, meet frozen burrito royalty, and find out what’s up with bowl food.