What to Cook Right Now - The New York Times

Good morning. Gabrielle Hamilton wrote about beef carpaccio for The Times the other day, and her recipe for the dish (above) is amazing — straightforward and delicious and a little edgy, with its dots of truffle oil, a taste both of the cooking she stands for at her restaurant, Prune in Manhattan, and of Gabrielle’s memories of the cooking that Judy Rodgers introduced at her restaurant, Zuni Café in San Francisco.

Of course the story is about more than just meat. It’s about aging and professionalism and the ache for spring, about fashion and culture and deliciousness and secretly maybe about politics, too. Above all, it is a joy to read. So do that now, please, first of all. And then head to the store to rustle up what you need for the carpaccio, which’ll be fun to make because it doesn’t ask you to pound the beef with a hammer, freaking out the dog. Instead, she writes, “I love the more gentle and less noisy method of ironing it flat and thin with a few firm strokes of a rolling pin.”

Gabrielle’s the best writer.

But hey, I get it if beef or truffle oil is not your jam. You could make an omelet mousseline instead, or a farro salad in the style of the restaurant Charlie Bird in Manhattan. You could make kimchi soup. You could blow the minds of children, spouses, roommates or neighbors, and make giant crinkled chocolate chip cookies for dinner because sometimes that’s what’s called for on a night such as this one, with cold milk or Champagne.

Shrimp scampi! Chicken tenders! Pork schnitzel! Salmon en papillote! Cook what brings you joy. Here’s an example: This week, I’m absolutely going to make this great new recipe for cheesy cauliflower toasts that Julia Moskin adapted from an Ina Garten number.

There are thousands and thousands of other recipes to choose from tonight and in coming days, months and years on NYT Cooking. (Yes, we require a subscription to access them all. Your support allows us to continue.)

You can visit us as well on our Instagram, Twitter and Facebook pages. Also, we recently unveiled our YouTube page, which is a good place to see what we’re getting up to in the way of recipe development.

Please write us if something goes awry with your cooking or our technology: cookingcare@nytimes.com. We will get back to you. That said, if your issue is philosophical, you want to vent and rage, please write me instead: foodeditor@nytimes.com. I’ll get back to you, too, though maybe more slowly.

Now, it’s a long string of pearls away from the kitchen and pantry, but I think you should read Taffy Brodesser-Akner on sexual harassment and unequal pay at the nation’s largest jewelry retailer, in The Times.

Also, take a look at Matt Tunseth’s dispatch in the Anchorage Daily News, about a broken-down old bus from Chugiak that somehow ended up in an East Texas field.

Finally, I’m late to it, but Jessica Leigh Hester in Atlas Obscura has a cool article exploring the hidden treasures of an intriguing 1950 map of New York City, “The Wonders of New York.” So check that out, too. And I’ll be back on Wednesday.

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https://www.nytimes.com/2019/04/29/dining/what-to-cook-right-now.html

2019-04-29 14:30:02Z
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