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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Turmeric White Fish with Peanuts and Chilli-Lime Cucumber
This is a wonderful dish of vaguely Vietnamese origins, where it is more commonly served with dill than coriander (cilantro). Both work well in my opinion, or use a mixture of the two herbs.
Spice-Marinated Beef Kebabs
This week’s recipe is a super simple take on the kabob that can be done with or without a grill. Sabrina Ghayour’s recipe for Spice-Marinated Beef Kabobs from her book, Feast, relies on that powerful combo of spices plus time. Sirloin steak is cut into generous pieces and marinated with smoked paprika, turmeric, cumin, cinnamon, lots of garlic, lemon juice and oil. She sears the marinated beef on the stovetop until crusty and then threads them on skewers for the table. If you have a grill at the ready, don’t hesitate to grill them on the skewers over medium heat until crusty. If the beef marinates a little longer, say overnight, it will be even more flavorful.
Spiced Buttermilk Salad
The first time I saw a Caesar salad served with quartered heads of lettuce, I was horrified! Since then, I have come to embrace the “lazy lettuce method,” as I now call it. While this isn’t a classic Caesar (it pains me to eat a salad with more calories and fat than a burger), it is a lovely variation, and the eggs make it a complete and rather filling meal.
Barbecued Chicken Adobo
When removing the chicken from the marinade, let the marinade drip off the meat for a few seconds; raw chicken that is too wet will steam rather than grill over the fire. Boil the leftover marinade (for food safety) and use it to baste and to sauce this winning Filipino-inspired dish.
Mushroom Pancetta Soup
Pretty sure I’m going to develop a scented candle based on how good this soup smells while it’s cooking. I actually wanted to create a whole line of delicious savory-smelling candles, but my dog talked me out of it. She says that would mess with her head.
Fish Keftedes in Mustard and Dill
Not an authentic keftedes recipe, but (a hugely popular) one I developed for my half pescatarian family. It combines the Greek love of fritters and meatballs with mustard sauce – a common addition to souvlakia or gyro.
Veal Tongue
VEAL TONGUE | DİL SÖĞÜŞ
Region: Malatya, all regionsStrained Lentil Soup
STRAINED LENTIL SOUP | SUÅNZME MERCİMEK CORBASI
Region: Eskişehir, all regionsShepherd's Salad
SHEPHERD’S SALAD | ÇOBAN SALATASI
Region: Bolu, all regions
Stuffed Bread
STUFFED BREAD | EKMEK DOLMASI
Region: Aydın and Manisa, Aegean Region