Good morning. I’ll tell you what I’d like to get up to this afternoon: these Filipino date-and-walnut bars (above) that Tejal Rao wrote about in her “Eat” column for The Times this week, and learned to make from the chef Margarita Manzke, who serves them at République, the Los Angeles restaurant she runs with her husband, Walter. The recipe is one Manzke has been making since she was a teenager in the Phillipines, where the bars are known as “food for the gods.” Today, let’s make it food for everyone we know.
Tejal has lately been squirreling away great recipes from all over Los Angeles. For lunch today, I’m thinking the egg-salad sandwich served at Konbi in Echo Park might answer (thanks, Tejal!), with its beautiful jammy soft-boiled egg center, fuel for an afternoon of baking bars.
Then, tonight, I’ll take a flight across country, and cook the ginger-scallion chicken that Melissa Clark learned from her pal Jade’s mom, Lan Hing Riggin, a talented home cook from Virginia. Serve with can’t-miss rice. What a day!
For dinner on Monday, I’m thinking we turn to Francis Lam, and to his delicious, complex and easy-to-make roasted mushroom and broccoli grain bowl, a meatless dinner that packs an enormous punch. Date bars for dessert!
On Tuesday, presuming the fish looks good at the market, it might be nice to cook this classic old recipe from Moira Hodgson, who brought it to The Times in 1996, for salmon with lemon-herb marinade. I like it with some small red potatoes, steamed and tossed with unsalted butter. Wash up and get to your screens: Season 15 of “Deadliest Catch” gets underway on Discovery at 9.
Wednesday, you could make as I often do for midweek meals and pick up some barbecue on the way home, then stir-fry it with leftover rice, some frozen vegetables, no-recipe recipe-style. Or you could follow Melissa again, and make meatballs — she’s got instruction for making them with virtually any meat you like.
Then, on Thursday night, you can start rehearsals for Passover or secular deliciousness, depending on your point of view. So make David Tanis’s new recipe for Swiss potato rösti with a poached egg and smoked salmon for dinner. And then when you’re done? Get going on Melissa’s new recipe for brisket. You can cook that until late, watch a little Trevor Noah, get the thing in the fridge to cure, then serve it for dinner on Friday night, with herbs, radicchio and a spray of lemon juice. We’re just working for the weekend.
Many thousands and thousands more recipes to cook this week await you on NYT Cooking. Just take out a subscription to access them all. Get your Easter menu set. Firm up your Passover plans.
Check us out on Instagram, Twitter and Facebook, for even more inspiration, and the occasional joke. And you can write to us directly if anything goes wrong with your cooking or our technology, simply by writing cookingcare@nytimes.com. We’ll get back to you. You can reach me, as well, if you’re agitated or annoyed: foodeditor@nytimes.com.
Now, it’s nothing to do with anything but the calendar, but the musical “South Pacific” opened on Broadway on this day in 1949. Brooks Atkinson had a review in the next day’s edition of The Times. Here’s the cast of the 2008 production at Lincoln Center Theater, performing for the Tony Awards. Paulo Szot! Kelli O’Hara!
Do you spend a lot of time on Reddit? Here are some very satisfying dumpling folds, on r/oddlysatisfying.
Finally, I can’t really recommend that you go out and buy it because copies are rare and go for a ton of money and having spent it you might disagree with me that the book is good, and grow angry. But if you ever come across a copy of “The Multi Cultural Cuisine of Trinidad and Tobago and the Caribbean: Naparima Girls’ High School Cookbook,” I think you’ll be very happy indeed. That is all. Have a great day and I’ll see you tomorrow.
https://www.nytimes.com/2019/04/07/dining/what-to-cook-this-week.html
2019-04-07 14:30:02Z
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