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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Roasted Indian-Spiced Vegetables and Chickpeas with Raisins
This quick and easy vegan entrée is economical and crowd-pleasing. Seek out garam masala (Indian spice blend) without salt, and prep the other ingredients while the potatoes roast.
Eccentric Caesar Salad and Quick Garlic Croutons
When I created this Caesar salad, I did a silly dance around the kitchen. Seriously -- it is that good. And the name is perfect for it. I'm betting that this Caesar salad dressing is like nothing you've ever tasted. It is extremely eccentric and undeniably delicious. Who would have thought that curry powder would be the perfect addition to a Caesar dressing? Not me before I took the risk of adding it -- but now I am a total convert. And the nutritional yeast gives this dressing a cheese-like flavor that could please even the most omnivorous Caesar salad connoisseur. This recipe makes extra dressing that you can store in an airtight container in the refrigerator for up to 1 week. Topped with our Quick Garlic Croutons, capers, avocado, and hemp seeds, this dynamic salad will delight your adventurous taste buds.
Roasted Pork Tenderloin with Apricot-Apple Cider Glaze
Preheat the oven to 400°F.
Crispy Chicken Milanesa
Milanesa de Pollo
Chicken Larb
Also known as lap and lahb, this minced-meat salad is the national dish of Laos. Some Lao and Thai versions include fish sauce and some favor mint over cilantro, but the core of the dish remains a chopped salad of lightly spiced pork, beef, chicken, or duck brightened with fresh herbs.
Winter Squash Soup with Red Chile and Mint
Despite the inclusion of red chile, this is not a hot and spicy soup, unless, of course, you use a lot of it. The sweetness of squash naturally tempers the heat of the chile, as do the cinnamon and mint. I prefer to puree this soup, but you can leave it chunky. Either way, it is not taxing to make and it can be prepared the day before you plan to serve it -- or even an hour before.
Spanish Garlic Soup
This soup has the big flavors and full body that are perfect for a winter dinner. It is finished in the oven like French onion soup, but in this case, instead of melted cheese, there is an egg poached on the surface.
Uruguayan Spicy Baked Cheese
Heat the oven to 450ºF.
Winter Cauliflower Salad
Although you can enjoy this salad at any time of year, I find that its refreshing crunch is especially welcome in winter, when the foods we (or at least I) eat tend to be of the rich, stick-to-your-ribs sort, such as stews and braises, or oozy baked pasta dishes.
Spaghetti Squash with Bacon, Pine Nuts, and Balsamic Vinegar
INGREDIENTS: