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What to Cook This Week
By Sam Sifton
Good morning. It’s spring in America, but if it’s not yet entirely springlike where you sleep, this could be an excellent weekend to model indoors the behavior that will have you cooking outside when the weather heats up: smoke-roasted chicken, say, or fire-scented asparagus with caper salsa. Definitely grilled paella.
Yotam Ottolenghi can get us started, with his terrific new recipe for baked paella with chorizo and marinated shrimp (above). It would be a marvelous thing to eat for dinner, and if you’re following our lead, it should be dinner tonight, with caramelized citrus for dessert, served with yogurt.
On Monday, more pretend warm-weather fare: Julia Moskin’s recipe for a big ol’ salad with grains.
For a Tuesday night meal, would you consider Sarah Copeland’s recipe for a thick, rich, vegan broccoli soup with no dairy but plenty of cashew cream? Failing that, how about salmon with sesame and herbs?
Wednesday night, maybe you could try one of our narrative no-recipe recipes, perhaps for ham and cheese pasta with a handful of peas. One reader added a spoonful of Dijon mustard to the sauce. I like that!
Then on Thursday: pressure cooker white bean-Parmesan soup! Or, if you’d prefer cold food that’s fiery, try this herb-laden pork larb with chiles.
Finally, round out the week with a big casserole dish of chicken Parm, or baked ziti, or shepherd’s pie.
Thousands and thousands of other recipes you could cook this week are on NYT Cooking. Please take out a subscription to our site and apps so you can see them all, and learn new kitchen skills while you’re at it — how to make sheet-pan dinners, for instance. Also, did you know that subscribers can use their recipe boxes to save recipes from any site on the internet, not just NYT Cooking? (Here’s how to do that.)
While you’re out with the tabs, do visit our Instagram, Facebook and Twitter feeds. And if you find yourself in a jam, do ask us for help: cookingcare@nytimes.com. We will get back to you. You can also ask members of our growing community of home cooks. Just join the NYT Cooking community on Facebook. (It’s a pretty cool scene.)
Now, it’s a far cry from capons and crumb cakes, but I think you should read Joe Wilkins’s lean and muscular first novel this weekend, “Fall Back Down When I Die.” It brings the darkness fair.
News you can use: Margaret Lyons inventoried the culture products that chronicle the rise and fall of the medical testing company Theranos and its big-eyed founder, Elizabeth Holmes, for The Times.
Delightful: Jia Tolentino on the dance troupe Shen Yun, in The New Yorker.
Finally, here’s Ali Stroker getting ready for Broadway’s revival of “Oklahoma,” singing some of “I Cain’t Say No”for Rolling Stone, and it’s kind of great. See you tomorrow.
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https://www.nytimes.com/2019/03/24/dining/what-to-cook-this-week.html
2019-03-24 14:37:50Z
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