What to Cook This Week - The New York Times

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What to Cook This Week - The New York Times Posted: 27 Dec 2020 07:30 AM PST Then, on Wednesday, if you're not totally stressed by all the cooking, the endless weeknight responsibility of it, you might make three-cup vegetables with rice. But if you are stressed, if it's all just Too Much here at the end of this horrible, no-good year, I absolve you: Get the best pizza you can and eat it on the couch watching whatever it is you want to be watching. (For me, this week, that's "Deadliest Catch.") Thursday night's New Year's Eve, of course, and we'll all be glad to end this year, even if we won't or shouldn't be doing so in a crowd of strangers (or even friends!). Which is anyway a great excuse to make and savor a caviar sandwich, if you're in a position to do so: "All at once a little messy and a little decadent and a little modest," is how Gabrielle Hamilton described it in The Times back in 2018. "As my father would cheerfully say, 'Diamonds and burlap!' " And then on Friday, Gabrielle again, maybe, with a fabulous and idiosyncratic steak tartare to serve with pommes Anna. On the steak recipe, you may have some questions. Gabrielle has answers: "The butter and the Vegemite are personal eccentricities I happen to find exceptionally delicious, and I reason that if you are already into Worcestershire sauce, then the intense umami of the Vegemite is not such a reach for your palate." (Is that a hard no? Try these fish tacos instead.) There are thousands and thousands more recipes to cook this week waiting for you on NYT Cooking. Go see what you can find. As always, save the recipes you want to cook and rate the ones you've made. You can leave notes on recipes, too, if you want to keep track of hacks or substitutions you've made or want to tell your fellow subscribers about them. Yes, you do need to be a subscriber. Subscriptions are what make NYT Cooking possible. I hope if you're able that you will subscribe to NYT Cooking today. Thank you. In return, we will be standing by to help should anything go awry in your kitchen or with our technology. Just write us: cookingcare@nytimes.com. Someone will get back to you, I promise. Now, it's nothing to do with chirashi or beignets, but The Times asked 22 interesting people what books President-elect Joe Biden should read. The answers are fascinating. Have you watched "Taste the Nation" with Padma Lakshmi yet? It's a joy. Finally, the jazz pianist Stanley Cowell died last week at 79. Here's his "Departure," composed in 1958 during the summer between his high school graduation and his matriculation at Oberlin College. Listen to that, and I'll be back on Monday.

The Best Breakfast - The New York Times Posted: 28 Dec 2020 07:30 AM PST Good morning. We're hurtling toward the end of the year now, a year that's been like no other any of us has experienced, and I made a pizza and ate it with my daughter and walked the dog and got to thinking about how much better I hope 2021 will be for all of us and particularly for those who read this newsletter in search of a measure of hope and deliciousness against the torrent of dark news and difficult days. Then I went home and baked. Peanut butter miso cookies for all, a recipe to vanquish despair! I slept pretty well for once, that night. In the morning, I had bacon and eggs. Genevieve Ko came up with this ace recipe for a sheet-pan breakfast (above) as a way to ease breakfast over the Christmas holiday, but I've come to believe it's a game-changer for winter weekday mornings, and my new favorite way to greet the day. I get that going in the oven, toast buns or English muffins and make no-fuss breakfast sandwiches that I'd be proud to sell from a cart on the corner. Here's what else I'm getting up to in the kitchen, in this strange lull of a week before the New Year: spaghetti and meatballs; cinnamon crumb cake muffins; maple-baked salmon; mushroom Bourguignon. I've mentioned the caviar sandwiches I want to make for New Year's Eve, but I reckon there are other choices, too. Tournedos Rossini, for instance? Or chicken La Tulipe? We've put together a collection of recipes appropriate to the night. Pick one today and plan for it. Making the night special, bidding good riddance to the year, is one way to be hopeful at a time when hope, vaccines notwithstanding, is so thin on the ground. And then for the first day of 2021? I want to spend it making this onion tart that Gabrielle Hamilton ginned up in tribute to André Soltner, working through the recipe slowly and carefully, with the close attention I'd like to bring to the entire coming year. Thousands and thousands more recipes to cook right now, and in the days and weeks and months to come are waiting for you on NYT Cooking. Go take a spin through them and see what you find. Save the recipes you want to cook. Rate the ones you've made. And leave notes on them, too, if you want to remind yourself of a hack or substitution, or if you want to share it with your fellow subscribers. You do need to be a subscriber to do all that, yes. Subscriptions support NYT Cooking and allow it to continue. I hope if you're able that you will subscribe to NYT Cooking today. Thanks. As always, we will be standing by to help should anything go sideways while you're cooking or using our site and apps. Just write: cookingcare@nytimes.com. Someone will get back to you. (Or you can reach me directly at foodeditor@nytimes.com. I read every letter sent.)

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