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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Crispy-Skinned Chicken with Zucchini and Fennel Salad
Ingredients
Frittatina D’Erbe
I learned to make these eggy disks not long after moving to Italy because I loved eating them. Though called frittata in Italy, they bear little resemblance to any of the thick frittatas often served for brunch in the States. It’s basically a very thin, herb-packed omelet that is cooked like a pancake—sizzled on one side until a golden crust forms, cooked over low heat until the top sets, then flipped with a wide spatula and browned on the other side.
Fried Quinoa with Kale and Kimchi
Kale and kimchi unite! This dish has a decidedly Korean flavor, with ingredients like gochujang and kimchi, both of which are fermented and good for you. I could go on about the healthfulness of this dish, with the kale and quinoa and all, but I’d much rather tell you how delicious it is. Make this tonight; it’s delish.
Chicken Lettuce Wraps
Ingredients
Crunchy Zucchini Chips
Ingredients
Wasabi Steak Salad
Ingredients
Pasta with Mussels, Garlic, and Parsley
Ingredients
The Famous Coconut BLT
Because Coconut Bacon will become less crisp the longer you store it, I recommend making it just ahead of preparing your sandwiches.
Seitan & Sweet Potato Kebabs with Mango Barbecue Sauce
Kebabs
Fish Cakes with Remoulade Sauce
Ingredients