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.
13 Available Episodes (13 Total)Average duration: 00:14:02
Nov 20, 2019
Epic Thanksgiving Potatoes
00:12:52
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? Related Links: Mandoline, Mandoline Gloves, Microplane, 12-Inch Cast Iron Skillet
Nov 13, 2019
Instant Pot Mommy Food
00:10:27
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? Related Links: Instant Pot Pressure Cooker, Porcelain Bowl Set
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. Related Links: My Last Supper: 50 Great Chefs and Their Final Meals (by Melanie Dunea), OXO Good Grips Salad Spinner
Oct 16, 2019
Shredded What?
00:11:19
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!
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!
Sep 18, 2019
A New Way With Salmon
00:13:32
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.
Nov 20 | 00:12:52
Epic Thanksgiving Potatoes
Nov 13 | 00:10:27
Instant Pot Mommy Food
Nov 06 | 00:14:43
Grown-Up Chicken Tenders
Oct 30 | 00:15:15
Dueling Sheet Pans
Oct 23 | 00:18:57
Shake Your Way to a Better Salad
Oct 16 | 00:11:19
Shredded What?
Oct 09 | 00:16:27
Up Your Chicken Game
Oct 02 | 00:19:28
Top Chef's Gail Simmons Stops By
Sep 25 | 00:14:01
A Nibble and a Cocktail
Sep 18 | 00:13:32
A New Way With Salmon
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