What to Cook This Week - The New York Times
What to Cook This Week - The New York Times |
| What to Cook This Week - The New York Times Posted: 26 Jul 2020 07:30 AM PDT  Good morning. Today I'd like to make these fried chicken biscuits (above) that Tejal Rao cooked up a few years ago and brought into the newsroom like a gift, fiery-sweet-salty little picnic sandwiches that brought laughter onto the floor. They'd be great to eat in a park this evening, on a porch or stoop or roof, at the beach or in the forest where the falling sun dapples the pine needles. They'd be great to eat in a tiny apartment with a fan doing overtime. They'd be great to eat anywhere, if chicken you eat. (You don't? Try this chicken-fried tofu sandwich instead.) On Monday, I'm thinking, there's Yewande Komolafe's yam and plantain curry with crispy shallots, a vegetarian dish on a day when many eschew meat. ("Definitely a keeper!" wrote Annabelle, one of our readers, in a note below the recipe.) Tuesday, make like Kay Chun and give these curry chicken breasts with chickpeas and spinach a try. Of course you can make them with thighs instead. I probably will! Pivot to meat replacements on Wednesday. Use the one you find at the store in J. Kenji López-Alt's recipe for vegan Turkish kebabs with sumac, onions and garlic-dill mayonnaise. I think those would go nicely with these zucchini pancakes Elaine Louie brought us a number of years ago. On Thursday, raid the pantry or the market for canned clams, and use them for David Tanis's recipe for spicy clam pasta with bacon, peas and basil. David Tanis allowing you to cook with canned clams is very unlike David Tanis. So it's super exciting. And then on Friday, take a look at Yotam Ottolenghi's grilled tomatoes and onions with feta, harissa and pine nuts. It's kind of a salad, kind of a sauce, kind of a dip. Eat it with flatbread, yogurt, maybe some soft-boiled eggs. Welcome to the weekend. You've earned it. There are thousands and thousands more recipes to cook this week awaiting you on NYT Cooking. Subscribe today to access all of them, and to use all the features on our site and apps. (Subscriptions allow us to keep doing this work that we love.) And we'll be standing by like lifeguards or docents, if anything goes wrong along the way, either with your cooking or our technology. Just write the team at cookingcare@nytimes.com. Someone will get back to you, I promise. Now, it's nothing to do with duck legs or garam masala, but I loved this Jesse Washington essay in The Undefeated, on how difficult it is for a true pickup basketball fiend not to play during the pandemic, not to get on the court. ("Avoid competition? Never.") Read that. The Guardian has an excerpt from the photographer Arnaud Montagard's new book, "Road Not Taken," which documents an empty America. It's beautiful and chilling. Finally, no links or recommendations, but a request. Would you give some thought today to those who aren't weathering this pandemic well, or easily? To those out of work, to those working essential jobs or jobs made no easier by social distancing regulations, by masks, by those not wearing masks? To those struggling to pay the bills, to buy groceries, to provide for themselves or others? To those alone, who've been alone and who will be alone for a long time to come? Think about everyone who doesn't walk in your shoes and ask yourself what you might do to make someone else's life a little better, on a Sunday in late July. You'll come up with something. I know you will. I'll be back tomorrow. |
| Avoid the Oven! - The New York Times Posted: 24 Jul 2020 09:30 AM PDT  Hello and welcome to Five Weeknight Dishes. Last week, I boldly suggested that you roast dinner on sheet pans to minimize cleanup. I got some angry emails! You were so mad at me! It's too hot out for that! Readers, I have to apologize. I lost sight of one of the founding principles of this newsletter, which is to always think of apartment dwellers, of those with small kitchens, of those who may not have air conditioning or outdoor space. The truth is, I am staying with family outside the city, and it's just not as hot here. I feel I've betrayed my fellow New Yorkers: I know the humidity of July in Brooklyn. I know what it is like to heat the oven on days like that. It is sweaty. It is bad. So here are recipes that do not require the oven at all. Also remember, if you have the space for it, that a slow cooker or pressure cooker is your friend on a stiflingly hot day. I'm dearemily@nytimes.com, and now you know for sure that I read your emails! Write to me anytime. [Sign up here to receive the Five Weeknight Dishes newsletter in your inbox every Friday.] Here are five dishes for the week: Image  1. Spiced Turkey Skewers With Cumin-Lime Yogurt This recipe by Yasmin Fahr is a twist on the kebabs and kofte found throughout various Middle Eastern cuisines. It calls for ground turkey, which is not traditional, and you roast the skewers, rather than cooking over fire. But I promised you wouldn't have to turn on an oven. So skip the wooden skewers and cook the meat in a cast-iron pan on the stove, shaping it into small meatballs or patties. View this recipe. _____ 2. Linguine With Clam Sauce This pantry recipe from Colu Henry uses canned clams, not fresh ones, and while fresh clams are indeed a dream, I find this version of the Italian classic irresistible. It's fast to make and easy to love, and doesn't require a special shopping trip. View this recipe. _____ 3. Caprese Antipasto Here is my annual reminder to you that a maximalist caprese salad, with prosciutto and peppers, can be a good summer dinner — maybe the best summer dinner. We do this nearly every week in my home. Use this recipe, by David Tanis, as an Italianate template, or take it in your own direction. 4. Marinated Celery Salad With Chickpeas and Parmesan This is another main-course salad for the heat, adapted from the chef Cara Mangini, and it is rife with chickpeas, celery and cherry tomatoes; be sure to leave time for them to marinate. Yes, the optional croutons would be delicious. But you would have to turn on your oven. Skip them. View this recipe. _____ |
| You are subscribed to email updates from "nyt what to cook this week" - Google News.
| Email delivery powered by Google |
| Google, 1600 Amphitheatre Parkway, Mountain View, CA 94043, United States | |
Comments
Post a Comment