What to Cook This Weekend - The New York Times
What to Cook This Weekend - The New York Times |
| What to Cook This Weekend - The New York Times Posted: 30 Oct 2020 07:30 AM PDT  Good morning. The Times published Molly O'Neill's recipe for old-fashioned beef stew (above) in 1994, in an article called "A Simmer of Hope." Nearly a million readers have called it up on NYT Cooking in the last four weeks alone. No surprise there. They reach for that stew every fall, it seems, and every time the national mood is unsettled, every time there's bad news amid the good. "Long before there were antidepressants," as Regina Schrambling wrote in 2001, after the terrorist attacks of Sept. 11, "there was stew." (Try her exemplary beef stew with Dijon and Cognac.) Halloween's tomorrow, and it's going to be a strange and spooky one this year, amid the pandemic. Daylight Saving Time ends on Sunday, bringing darkness to our afternoons. Election Day is Tuesday, and that's going to be a lot no matter whom you support. You'd be forgiven if you spent the weekend huddled up on the couch surfing news sites. But maybe you could join the hordes and make stew instead? Molly's is great, as is Regina's. So is Roy Choi's galbijjim, and Gavin Kaysen's pot roast and Sarah DiGregorio's pressure cooker Guinness beef stew with horseradish cream. Not a meat eater? There's Amanda Cohen's charred cauliflower stew. Also David Tanis's mushroom stew. And Martha Rose Shulman's collard greens tagine. Baking's restorative, too, and offers the pleasure of following a recipe to delicious completion: salted maple pie, say, or a berry apple butter pie. You could make chocolate chip cookies with honey-roasted almonds and chile, or just dip some caramel apples in advance of a screening of "Get Out." That's a nice weekend night. Venturing beyond the Dutch oven, I'd also like to make this cheesy baked pumpkin pasta with kale in the next couple of days. Also, vegan mapo tofu, and maybe braised chicken with rosemary, chickpeas and salted lemon. Thousands and thousands more recipes to cook right now await you on NYT Cooking. (You want to get started on your plan for Thanksgiving side dishes?) Go browse among them and see what appeals. Save the recipes you like and rate the ones you've cooked. You can leave notes on them, too, if you'd like to, either for yourself or for the benefit of your fellow subscribers. (Subscriptions, by the way, support the work of the dozens of journalists, engineers, designers and others who maintain our site and apps. They allow that work to continue. If you haven't already, I hope you will think about subscribing today.) And we will, of course, be standing by to help if anything should go wrong along the way, either in your kitchen or our technology. Just write cookingcare@nytimes.com and someone will get back to you. (And you can always write to me: foodeditor@nytimes.com. I read every letter sent.) Now, are you or do you know someone who works in the food industry? We're looking to hear from people working along the long chain of our food supply, essential workers on farms and fishing boats, in groceries, farmers' markets, professional kitchens, breweries, jam factories, bakeries, anywhere money's exchanged for labor related to food and drink. It's for an exciting project to be published in The Times, and I'd appreciate it if you could take part or forward the response form to someone who might be able to help. It's nothing to do with veal chops or cherry peppers, but I devoured "The Essential Agatha Christie," Tina Jordan's ace guide to the novelist's work, in The Times. And you should definitely read this Greg Bishop story in Sports Illustrated, about an Ohio big wave surfer who lost his board to the sea in Hawaii, and the schoolteacher in the Philippines who found it on the other side of the ocean two years later. Finally, here's Janet Maslin, back in The Times with an accounting of what's going on with the thriller writer Lee Child, who has brought his brother on as a co-writer: basically, Lee Child, Inc. Enjoy that, and I'll see you on Sunday. |
| Carb Country - The New York Times Posted: 30 Oct 2020 09:40 AM PDT  Hello and welcome to Five Weeknight Dishes. If you ever cook to meet your mood, then next week could be quite a ride in the kitchen — a time for drink mixing and nacho making? Maybe you embrace noodles in uneasy times, or pasta, or stew? Are you an anxiety baker? When I sat down to pick recipes for you for this particular week, a theme emerged: carbs. I decided to go with it. Look, I know this is not the most health-conscious edition of this newsletter. Some of you don't even eat carbs! Do what you must to take care of you, and I've given you a few options below that might work. But if your brand of self-care includes an outrageous recipe for baked macaroni and cheese, then I am here for you. I could've filled this newsletter so many times over with great recipes, though some take a little longer to make than the dishes we usually feature here, like this arroz con pollo from Von Diaz. You could make fresh pasta if you need to occupy yourself with a project, and Marcella Hazan's Bolognese sauce to go with it, or a superfast version with pasta from a box if you don't want a project but do want Bolognese. You could make kimchi fried rice or khachapuri or butter chicken. I'd probably bake brownies. And I agree with the commenters on this chocolate chip banana bread recipe: It's the best one I've ever made. Image  2. Mapo Ragù This recipe, based on a dish from the chefs David Chang and Tien Ho, is one of my favorites. You can amp up or tamp down the heat as you like, and serve with your choice of rice cakes or noodles, steamed rice or pasta. To get ahead on prep, caramelize the onions in advance and keep them in the refrigerator. View this recipe. _____ 3. Cheeses Pizza Inspired by the Roman pasta dish cacio e pepe, this recipe is from the locally revered restaurant Roberta's in Brooklyn. Make dough if you're into that, or buy dough at the store if that's better for you. (If this is too obscenely cheesy for you — rather than just obscene enough — then try this green-and-white pie.) |
| 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