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 cookbook author and New York Times food columnist Melissa Clark in her 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. Follow along and get more recipes at weeknightkitchen.org. Produced by American Public Media.
Here's the Latest Episode from Weeknight Kitchen with Melissa Clark:
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.
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.
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.
A practical guide to weeknight eating from the makers of The Splendid Table. Coming September 4th.