What to Cook Right Now - The New York Times

Good morning. It was my wife’s birthday, and the kids and I wanted to do something special so we took her to dinner at The Beatrice Inn. It was an absolute riot of flavors and textures and experiences and joy. We ate heartily, like ravenous animals, a family of Falstaffs, and still ended up with about a dozen containers of leftovers in our fridge.

These made for an incredible week of no-recipe cooking: slices of smoked duck served alongside a kale salad dressed with sautéed cherries and duck-fat vinaigrette from the original dish; a fist of the chef Angie Mar’s famous and fragrant dry-aged steak cut into strips and added to quesadillas, to serve below pico de gallo and this new jarred guacamole salsa I could drink like a cocktail; a few stray pieces of lamb scented with just a whisper of the razor clams, green peppercorns and pistachios with which it had been served; sandwiches made of fried chicken from the bar; and then, at last, split-pea soup made with the carcass of the duck we’d eaten almost a week before.

The Bea is not an inexpensive restaurant. But it is an excellent one, and the servings are large and the bones of what’s served are generally huge and filled with flavor, and a single meal at the restaurant can feed you many, many times over. This is a fine way to live.

But now I’m psyched to head to the store for supplies, and to make some new recipes. Like, for instance, this is a great time of the year to make David Tanis’s crisp roasted artichokes with anchovy dipping sauce (above). Also, baked eggs with greens and cornbread crumbs. And roasted chicken with lemony sesame-flecked za’atar. Any one of those would make for a nice dinner tonight.

You ever make the chicken salad they serve at Freds, in Barneys New York? It’ll make you laugh with pleasure, as if you were eating a meal with Simon Doonan himself.

Or you could fry a bunch of chicken even though it’s the top of the week, because you’re the sort of person to zig when others zag. This recipe for a Nashville-style hot chicken is anyway the business, and makes for good eating at lunch the next day.

I’d like to make this curried tofu with soy sauce very soon, maybe even tonight. I’d like to make this double garlic soup.

Nearly 20,000 more options for what to cook right now are waiting for you on NYT Cooking. (You do need a subscription to see them all. I need you to subscribe to see those kids of mine through college.) Go browse around like a scrapbooker at Michaels, and save the ones you like to your recipe box, so you can send yourself a grocery list later, and cook.

While you’re online, visit us on our Instagram, Twitter and Facebook pages. And check out our latest video with Alison Roman, on our YouTube page.

We’ll be hanging around the firehouse, ready to scramble if something goes wrong with your food or our technology. Just write cookingcare@nytimes.com, and we’ll get back to you. (I can’t do much more than hit the forward button or respond testily to your ire, but you can get me at foodeditor@nytimes.com if there’s something you think I ought to know, or if you’d just like to shower praise on the crew with which I work.)

Now, please, you just have to read Ligaya Mishan, one of the very best stylists at The Times, on Parsi food in western India.

Also in The Times, though a far step from the pantry and the kitchen, here’s Wil S. Hylton on male violence and his family and it’s dark and terrifying, absolutely worth reading.

Check out some of the winners of the Portrait of Humanity photography prize, in The Guardian.

Finally, do read Oriana Leckert in Artsy, “Inside the Eccentric World of Ethical Taxidermy Art.” (I missed the piece when it was first published at the end of last year. I’m betting you did, too.) You’re welcome. See you on Wednesday.

Let's block ads! (Why?)

https://www.nytimes.com/2019/05/13/dining/recipes-artichokes-roast-chicken.html

2019-05-13 14:32:13Z
CAIiELAdZSlhcUuTcJ5HmmNqPZoqFwgEKg8IACoHCAowjuuKAzCWrzwwt4UY

Bagikan Berita Ini