What to Cook This Weekend - The New York Times

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What to Cook This Weekend - The New York Times Posted: 22 Mar 2021 12:00 AM PDT Good morning. Nowruz, the Persian New Year, is tomorrow, and, if the feasting and exchanging of presents will be muted this year because of the pandemic, we've still got loads of recipes appropriate to the holiday. Take a look at Samin Nosrat's khoresh-e fesenjoon, for instance, a Persian chicken stew with pomegranate molasses and walnuts (above). You could serve that with salad-e shirazi, a salad of cucumber, tomatoes and onion. That would be a very nice meal. (And it would yield tremendous leftovers, too.) Passover, meanwhile, doesn't start until the 27th, but my inbox is already filling with requests for recipes to use for the smaller gatherings required by this pandemic year. Susan Spungen to the rescue! She's got an ace lineup prepared, recipes you could bookmark for later or make right away, in a kind of practice round. (I find that making a dish for the first time for a holiday is a recipe for … stress.) Take a look at her chicken with apricots, green olives and shallots. She has a marvelous whole roasted cauliflower with pistachio-cilantro pesto. Here's a lovely matzo brei frittata. And some sweet potatoes with tsimmes glaze. Coconut macaroons with chocolate for dessert? Yes, please. Not that Joan Nathan has been slacking. For the holiday this year, she checked in on a particular Passover dish and spoke to its preparation across different branches of one family: saffron fish with red peppers. You could make that on Saturday night! All of our Passover recipes are here. If they're of limited interest, that's cool: We've got a big tent. You could make Yotam Ottolenghi's new recipe for cheesy baked polenta in tomato sauce instead. Or my old no-recipe recipe for New Mexican Hot Dish. Hey, this could be your weekend for shrimp burgers. There are thousands and thousands more recipes like that waiting for you on NYT Cooking. Go take a look and see what you find. Save the recipes you like and rate the ones you've made. You can leave notes on them, too, if you've come up with a hack or substitution you'd like to remember or share. You have to be a subscriber to do that, it's true. Subscriptions are what allow us to keep doing this work that we love. If you haven't done so already, I hope you will consider subscribing today. And we will remain alert to your messages, should anything go wrong while you're cooking or using our site and apps. Just write cookingcare@nytimes.com and someone will get back to you. (If you want to send a dart or offer a flower, I'm at: foodeditor@nytimes.com. I read every letter sent.) Now, it's a long walk from stand mixers and sheet pans, but I've been spending a lot of virtual time in Limburg, a Belgian province that borders the Netherlands, watching "Undercover," a Dutch-language crime series on Netflix. It's not great, but the scenery's pretty and I like hearing Dutch. Late to it, but Carl Hiaasen's farewell column in the Miami Herald is, like all his work, worth savoring. You should spend some time with Julia Moskin's amazing Times article about a year in the life of the restaurants and food businesses along a stretch of Cortelyou Road in the Ditmas Park neighborhood of Brooklyn, where the pandemic brought hardship and opportunity in different measures. Finally, do read Christopher Ketcham's stinging indictment of the National Park Service, "The Business of Scenery," in Harper's. "If you love a place," a retired ranger tells him, "don't make it a national park." I'll see you on Sunday.

Von Diaz’s Puerto Rican Recipes - The New York Times Posted: 24 Mar 2021 07:30 AM PDT Good morning. The journalist, historian and cookbook author Von Diaz brought together her essential Puerto Rican recipes for us this week, dishes that she calls foundational to her understanding of flavor, "a culinary mejunje, or mix, of Indigenous, African, Spanish and American ingredients and techniques." Her essay on the subject is itself essential reading, and I think you'll want to get into the recipes in your kitchen this week, building on her sazón and sofrito to make all manner of deliciousness. You might start with pollo en fricasé, braised chicken thighs in a rich, oniony, tomato-based sauce with garlic, white wine and vinegar, set off by briny olives and capers. Or sancocho, the rustic stew you can make with root vegetables and just about any meat. Or, if you're feeling celebratory, you might try your hand at pernil (above), the crackly-tender roast pork that is probably the best-known dish of the Puerto Rican diaspora. Von has a beautiful recipe for pescado frito, whole red snapper marinated in adobo, then fried and served with tostones, avocado salad and white rice. And another one for yuca con mojo, boiled yuca doused in a garlic-and-citrus mojo dressing, her grandmother's recipe. There's the stewed beef known as carne guisada as well as arroz mamposteao, mixed rice with beans, and a marvelous vegetarian situation with gandules con bolitos de plátano, pigeon peas with plantain dumplings. Alcapurrias de jueyes, crab-stuffed fritters? Them, too — with pastelillos de guayaba, guava cheese pastries, for dessert. If you're planning for Passover, we've got you covered with dozens of recipes, including ones for vegetarian main dishes, for matzo-centric cooking, for desserts and sweets. And for Easter, Steven Raichlen weighs in with recipes for honey-cured, hickory-smoked shoulder ham, and ham-cured, smoked pork loin with Cognac-orange glaze, while Yewande Komolafe details and explores the joys of moqueca, the Brazilian seafood stew. Other new recipes to try this week: lemon pudding cakes with sugared raspberries from Melissa Clark; and crispy gnocchi with burst tomatoes and mozzarella from Ali Slagle. There are thousands and thousands more recipes 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 has nothing to do with saucepans or the scent of thyme, but I liked Ben Libman's essay in The Times arguing that 1925 may have been modernist literature's most important year. (That year's in the spotlight because books published then have just emerged from under copyright.) Tacking in another direction, here are 15 cooking tips our Food team swears by, on YouTube. Robert Travers has a poem, "Geese," in The Yale Review. Finally, here's Spoon covering Tom Petty, "Breakdown," and you ought to listen to that very loud. I'll be back on Friday.

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