What to Cook This Week - The New York Times

Good morning. Something amazing happened on Friday night. The New York Times was named publication of the year at the James Beard Foundation’s annual media awards dinner, honored for its work covering the world of food and restaurants, and for its efforts to make life better for home cooks with NYT Cooking. It was great fun — and a real honor — to accept the medal on behalf of the dozens of women and men who work on the food desk of The Times and within its digital garden, people of whom I could not be more proud, nor privileged to work alongside.

So three cheers for them, please: reporters and critics and photographers and editors, videographers and designers and engineers and audience shamans, product quarterbacks and marketing smarties, cooks and recipe testers and stylists, alike. And three cheers as well for the leadership of The Times and the Sulzberger family members who own and run this place, for giving us all the chance to shine.

Our goal is simple: We seek to help people understand the world through food. It’s gratifying to see that goal recognized, and heralded. We’re stoked.

Now let’s return to our regularly scheduled programming. How about dinner? This Asha Gomez recipe for a fancy weeknight one-pot supper of chicken and rice (above) would be festive, so too a simple pan-roasted steak, with tartiflette and a thatch of watercress.

For dinner on Monday, if the radishes at the market look right, I like the idea of making sandwiches with them, with rich European butter and a sprinkle of salt. Those who prefer a heartier meal, however, could turn to Mark Bittman’s adaptation of an old Lorna Sass recipe for pressure cooker porcini risotto. The nights here are still cool. Risotto would be a nice meal to warm them.

Tuesday, see what you make of Jacques Pépin’s recipe for chicken in mustard sauce, a half-hour special he developed for The Times in 1988. Pépin, cooking in the style of the age, asked for skinless, boneless chicken breasts. Today, you should maybe use chicken thighs instead, for their forgiving juiciness and depth of flavor.

Wednesday is May Day, a rite of spring, but also a celebration, Rosa Luxemburg wrote in 1894, of the rights of workers and “in honor of the bitter struggles and the many sufferings of the past.” What do you cook for something like that? Borscht? I’ll probably skew toward salmon burgers, myself, and as Jules Feiffer did, dance to the season.

For dinner on Thursday, I’m liking the looks of this vegetarian “carbonara” with spinach, from the estimable Kay Chun.

And then at the end of the week, I think an herby pork larb with chile will answer, with a pile of sliced oranges for dessert. At least if I don’t hear a Celestial song, and feel the call to roast up a chicken in the style of André Soltner instead, to eat with rice pilaf and a woodpile of asparagus. That’d be good, too.

There are many thousands more recipes to consider cooking this week available to you on NYT Cooking, at least once you’ve taken out a subscription to our site and apps. Please do so, if only so we may continue to enjoy the company of each other, with me still employed.

While you’re online, come visit us on our Instagram, Twitter and Facebook pages, and spend a little time with our growing collection of recipes on YouTube. (You can find me personally on Instagram, Twitter and Facebook.)

And please write us directly if anything goes wrong while you’re cooking or browsing: cookingcare@nytimes.com. The people who pick up those emails are incredible. They’ll get you sorted and smile.

Now, life isn’t just grocery lists and advice about proofing your dough. So see what you think of this Amanda Mull riff in The Atlantic, about business casual and the difficulty of finding shoes to wear to work.

Listen to this Malcolm Gladwell interview with three of Nashville’s hottest hitmakers, who call themselves the Love Junkies, on the Broken Record podcast.

Finally, it’s hardly new but do visit the library or the place that sells you books today to pick up a copy of Douglas Whynott’s “The Sugar Season,” about the ancient, important and wildly interesting business of harvesting maple syrup. I think you’ll be pleased with his prose. Then cook something terrific, and I’ll see you on Monday.

Let's block ads! (Why?)

https://www.nytimes.com/2019/04/28/dining/what-to-cook-this-week.html

2019-04-28 14:30:14Z
CBMiRWh0dHBzOi8vd3d3Lm55dGltZXMuY29tLzIwMTkvMDQvMjgvZGluaW5nL3doYXQtdG8tY29vay10aGlzLXdlZWsuaHRtbNIBSWh0dHBzOi8vd3d3Lm55dGltZXMuY29tLzIwMTkvMDQvMjgvZGluaW5nL3doYXQtdG8tY29vay10aGlzLXdlZWsuYW1wLmh0bWw

Bagikan Berita Ini