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: 26 Feb 2021 08:49 AM PST

Good morning. Purim ends this evening. The holiday celebrates the saving of the Jewish people from Haman, a high official in the Persian court who sought their extinction in the fifth century B.C., but whose plans were foiled by the queen, Esther. It's a time of feasting and happiness, and for the holiday's signature stuffed cookie, hamantaschen — in English, "Haman's pockets." (In Hebrew, they're oznei Haman, "Haman's ears.")

Try one with a poppy-seed filling. Or a version with chocolate chips. Caramelized onion and poppy seed hamantaschen (above)? Yes, please, I'd like that very much.

It's also the second Friday of Lent, the Christian period of reflection and sacrifice that precedes Easter. For those who abstain from eating meat on Lenten Fridays, indeed for anyone looking for a delicious dinner, here's a fine plate of cod cakes.

(It's also the birthday of the British cooking personality Fanny Cradock, born in 1909. Here, she is in 1956, making French onion soup at the Royal Albert Hall with her husband Johnnie. Those were wild times.)

I'd like to make these pork chops with lemon-caper sauce for dinner this weekend. And I'd like to make this Southern caramel cake for dessert.

I'd also like to make focaccia in the style of Caroline Fidanza, and use it for lunchtime sandwiches. I'd like to get a jump on next week by cooking some dishes that taste better on the second or third day. And I'd really like to see if I can pull off the beautiful deliciousness of these Bavarian-style soft pretzels.

Is this a weekend for chili? Or for kimbap? With cara caras at my market at least, it's time for a citrus salad with prosecco. And it'd be very nice to serve a buttermilk-brined roast chicken as well.

There are many thousands more recipes to cook this weekend waiting for you on NYT Cooking. Go browse among them and see what you think. If you have a subscription to the site, you can save the ones you want to cook and rate the ones you've made. You can leave notes on them, too, if you have any that you'd like to keep for yourself or share. (Subscriptions are what make this whole adventure possible. If you don't have one yet, I hope you will consider subscribing today.)

And we are here to help, should something go awry in your kitchen or on our site and apps. Just write us at cookingcare@nytimes.com. Someone will get back to you. (You can also send me a dart or an apple: foodeditor@nytimes.com. I read every letter sent.)

Now, it's nothing to do with short ribs or vanilla beans steeped in bourbon, but here's Dwight Garner on Viet Thanh Nguyen's novel "The Committed," a sequel to his Pulitzer Prize-winning "The Sympathizer," from 2015. I'm in.

You should also take a look at Alana Dao's reflective essay in The Bitter Southerner, on Houston hip-hop and its connection to Timmy Chan's, her grandparents' restaurant.

"Nadiya Bakes," on Netflix, is an emotional support animal disguised as a cooking show, from a favorite winner of "The Great British Baking Show."

Finally, here's some music from Loshh to play us off, "Faji." Listen to that and I'll see you on Sunday.

What to Cook Today - The New York Times

Posted: 15 Feb 2021 12:00 AM PST

Good morning. Some are calling it Yardi Gras in New Orleans this year, since no one will be parading around on Fat Tuesday, but staying safe in their house floats instead. It might be good fun to join them for dinner tomorrow night, and if you have a day off today, you might use it to prepare a king cake for that meal's dessert.

It's cold where I stay, so I'd like to eat beef stroganoff (above) this evening, or meatloaf stroganoff, or meatballs stroganoff, something with gravy and egg noodles anyway, rich and delightful, with maybe a chocolate whiskey cake for dessert.

You may prefer pasta alla vodka, or winter squash and wild mushroom curry. Either way you ought to start in on the Welsh police drama "Bang" after dinner. It's on Amazon Prime.

Of course, you may want to take things in another direction, and make Taiwanese popcorn chicken instead. The cook and food stylist Sue Li, who developed the recipe, stopped by the NYT Cooking kitchen recently to show us how to make it. The resulting video is a delight.

You might like a seafood chowder, or a big vat of chili. Have you made this tomato rice with crispy Cheddar? Ever stuffed a pepper? Or made a farro broccoli bowl with lemony tahini? I like salted caramel cookies after that.

Many thousands more recipes to cook today and in the future are waiting for you on NYT Cooking. Go browse among them and see what you find. Save the recipes you like and rate the ones you've made. And please leave notes on them, too, if you'd like to remember or share an ingredient substitution or recipe hack.

You do need to be a subscriber to do all that, of course. Subscriptions support our work and allow it to continue. Please, if you like what we're doing here, and if you haven't done so already, I hope you will subscribe to NYT Cooking today.

Either way, we'll be standing by like Michael the policeman in "Make Way for Ducklings," ready to offer assistance if something goes awry while you're cooking or using our site and apps. Just write: cookingcare@nytimes.com. Someone will get back to you.

Now, it's nothing to do with penne or beets, but I did like Emma Carmichael on the marriage of Sue Bird and Megan Rapinoe, in GQ.

Comments

Post a Comment

Popular posts from this blog

Worst fruits for diabetes: Fruit types to avoid or include - Medical News Today

-
Image
Worst fruits for diabetes: Fruit types to avoid or include - Medical News Today Worst fruits for diabetes: Fruit types to avoid or include - Medical News Today IN THE GARDEN: Yellow leaves on evergreen simply old, soon to shed - Arkansas Online Why won’t my jam set when I use frozen fruit? - The Guardian What can I plant in April? The best seeds to sow this month - Express Worst fruits for diabetes: Fruit types to avoid or include - Medical News Today Posted: 29 Mar 2021 12:00 AM PDT Fruit makes a healthy option both as a snack and as part of a balanced meal. It contains many important nutrients, such as fiber. However, some fruits have a high sugar content, which can cause blood sugar to spike. The National Institute of Diabetes and Digestive and Kidney Diseases recommend that people with diabetes include fruits as part of a balanced diet. Eating fruits and vegetables may put a person at lower risk...
Read more

Lexington Restaurant Week: 31 local places to dine with special menus, prices

-
Image
broccoli casserole :: Article Creator 50 Broccoli Recipes For A Boost Of Greens Broccoli hasn't always had the best reputation. Television shows, commercials and movies have depicted parents begging their kids to eat their broccoli — the camera panning to an unappetizing pile of waterlogged, steamed florets. Gone are the days of broccoli being relegated to an obligatory side dish. When prepared in countless delightful ways, broccoli is far more than a supporting character with nutritional value. When treated right, broccoli can be the star of the whole show. When shopping for broccoli, look for crowns that are bright green and have firm stems. If there are any visible brown spots, or if the stems are slightly soft, it's a sign that the vegetable's best days are behind it. If you give broccoli (and its cousins broccoli rabe and broccolini) the love and attention they deserve, they become a blank canvas for so many flavors. You can sim...
Read more