What to Cook Right Now - The New York Times
What to Cook Right Now - The New York Times What to Cook Right Now - The New York Times Posted: 29 Jul 2020 07:30 AM PDT Good morning. I've been cooking two or three squares a day for 133 days now, surely the longest run of my cooking life, and if it's sometimes a chore, I still thrill to the possibilities of an improvisatory session — a no-recipe recipe made with what's on hand. I love those "recipes," which are really just outlines, notes that others can make into dishes that become entirely their own. So, for instance, my pal Ted Kim's gochujang spaghetti? He sent me the rough instructions: Thick spaghetti cooked al dente + sesame oil + a touch of sugar + generous dollops of gochujang + romaine lettuce cut into pieces + sesame seeds + pepper + chopped scallion to garnish. Serve with kimchi if you have it. It occurred to me, you could make that dish hot, or make it hot, then fridge it and serve it cold. You ...