What to Cook This Weekend - The New York Times

Good morning. I was tooling around the Hollywood Farmers’ Market last weekend, talking with Gillian Ferguson of KCRW’s “Good Food.” (You can hear her report on Saturday’s broadcast, she told me. Stream it here.) We wandered through incredible produce amid devoted market regulars talking politics and gluten-free scones as they loaded delicate strawberries and beautiful lettuces into their tote bags, and I riffed about what we might make for dinner. I came up with a menu on the fly, pointing out ingredients left and right, and, if it was all super-improvisatory, I think a lot of it could be made with NYT Cooking recipes, and not simply with glorious vegetables from the organic farms outside Los Angeles. Some of our ideas raise supermarket ingredients high.

And so here’s a Sunday supper for you, starting with Samin Nosrat’s recipe for the greenest green salad (above). For an entree to follow, try an adaptation of Nancy Silverton’s recipe for roasted chicken thighs with lemon, thyme and rosemary, served on top of or next to braised leeks, with sheet-pan roasted potatoes. (I’d toss those potatoes in duck fat before roasting them if I had any in the refrigerator, and I do.) And for dessert: oranges, peeled and segmented and served with yogurt for dipping or cold and candied, after the teachings of Gabrielle Hamilton. You’ll go back to work, school or your regularly scheduled weekday operations with a smile on your face, no doubt.

Other things to cook this weekend: hot breakfast. Have you tried Genevieve Ko’s recipe for migas breakfast tacos? Or Daniela Galarza’s investigation of Japanese soufflé pancakes? I’d like some orange-currant scones, myself. I know a few teens who’d prefer double-chocolate pancakes. (With salted caramel sauce, if you really want to bring the noise.) And it’s never ever a bad weekend day that begins with a classic diner breakfast, the American retort to the full English.

Will you bake? How about these blueberry pie bars that, truth be told, come out better when you use the frozen variety from the store? Or cheesecake pudding? (Either would be keen on a Saturday night, to follow vegetarian enchiladas with beans and cheese or, maybe, huli huli chicken.)

There are thousands and thousands more ideas for weekend cooking waiting for you on NYT Cooking. Yes, you do need a subscription to access them. I believe that’s come up from time to time in our correspondence. Subscriptions are the electricity that charges our batteries, that allows us to continue to do this work that we love. We work hard and consider it a fair trade.

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Now, it’s nothing to do with parsnips or cloves of garlic, but “Better Call Saul” has returned to AMC. (Here’s Mike Hale’s not-too-spoilerish review for The Times.)

Here’s David Brooks in The Atlantic, making a big claim: “The Nuclear Family Was a Mistake.” You’ll want to talk about that, I imagine.