Advertisement
Supported by
What to Cook This Weekend
By Sam Sifton
Good morning. I wrote about the Philadelphia restaurateurs Mike Solomonov and Steven Cook this week, in a column for The Times that includes their recipe for Jerusalem mixed grill (above). I think that dish should absolutely be on your meal docket this weekend, to eat with hummus and pita.
It’s not really a grilled dish. You make it on a griddle, or in a skillet. And while the recipe calls for a mix of chicken livers, hearts and chicken thighs, there’s no reason to cook the offal if you don’t want to or don’t like it. You can make mixed grill with straight chicken instead. The spicing is the point, a kind of amplified baharat that provides a warm and intriguing, almost smoky flavor to the meat. It’s ridiculously delicious, whether you make it into a pita pocket (good with cucumbers, tomato and onion, also with hot sauce) or simply mound the chicken on top of a few spoonfuls of hummus, as if it were polenta and the chicken a thick sauce.
Make Jerusalem mixed grill tonight, maybe? That way you can clear Saturday night for Melissa Clark’s new recipe for baked polenta — a taste of comfort as spring struggles to make itself known.
(Don’t eat meat? Bake some shells with spinach-artichoke dip and eat like a king this evening. Then, tomorrow night, cook Yotam’s spiced maqluba with tomatoes and tahini and make like a teenager texting: OMG fire emoji 100 100.)
Other recipes to cook this weekend include my three-cup chicken, which I’ve lately turned into a kind of stew that I cook with lamb, simmering chunks of shoulder in the sauce for 40 minutes or so, until they’re super tender, and serving over rice, with oven-roasted green beans drizzled with oyster sauce.
Also, Mark Bittman’s recipe for Cajun-style broiled shrimp, which you really ought to make with wild American shrimp because it will taste better and won’t leave you worried about the health of the shrimp themselves, and of the people who harvested them from ocean or farm-pond.
And have you made Melissa Clark’s recipe for orange marmalade cake yet? You will not make it just once, I can tell you.
Thousands more recipes to cook this weekend await you on NYT Cooking, at least once you’ve taken out a subscription to our site and apps. You can learn new skills there once you’ve finished browsing and saving recipes — how to make yogurt, for instance, and how to use an Instant Pot. We can help you build out a modern pantry. We’ll show you how to make better soup.
You can also find inspiration on our Instagram, Facebook and Twitter feeds. And of course you can ask us for help with your cooking or our technology: cookingcare@nytimes.com. We will get back to you. (And of course you can ask other members of our community for help as well. Just join our NYT Cooking community on Facebook. It’s a delightful crowd over there!)
Now, it doesn’t have anything to do with buttered peas or glistening roasts, but maybe you’d like to join our family discussion of the Netflix film “Triple Frontier.”
Ben Blacker on Twitter suggested Natasha Lyonne should be cast as the new Columbo, and now all I can do is watch her like I need to write the pilot. Here’s her “Day in the Life” video for The Cut.
This Harper’s essay on book criticism in the age of the algorithm is a lot to unpack. See what you think of it.
Finally, I got a letter on Thursday from Elizabeth Swaney, the Olympic halfpipe skier I wrote about on Wednesday. She took issue with my characterization of her 2018 performance in Pyeongchang, which I said contained no tricks. She points out a safety grab, an alley-oop spin and a cruise 360 to switch. Check out the run again, and you’ll see she’s absolutely right. They’re small and rickety but there they are. I’ll reiterate: People are amazing. See you on Sunday.
Related Coverage
Advertisement
https://www.nytimes.com/2019/03/22/dining/what-to-cook-this-weekend.html
2019-03-22 14:30:02Z
CAIiEAhFS2RHPgizpuxzMm4l2FgqFwgEKg8IACoHCAowjuuKAzCWrzwwt4UY
Bagikan Berita Ini
0 Response to "What to Cook This Weekend - The New York Times"
Post a Comment