What to Cook This Week - The New York Times

Good morning. Jake Leiber, the chef de cuisine at Chez Ma Tante, in Brooklyn, has a killer pancake recipe (above) that we managed to prize out of him this week, just for you. It’s a variation of a classic that Clementine Paddleford published years ago in her “How America Eats,” though instead of using bacon fat to fry the batter, Leiber employs an outrageous quantity of clarified butter. (If actually clarifying butter is not in the cards, you can always buy a jar at the store.) The resulting cakes are luscious, crisp-edged beauties, and go best with even more butter and a lot of maple syrup. Perfect for Mother’s Day! Get on it!

Then, for dinner tonight, you can make this awesome cucumber salad with peanuts and chile oil, followed by a platter of orange beef and plenty of steamed rice. Happy Mother’s Day!

Monday evening, I think, you could make Samin Nosrat’s recipe for insalata verde, a take on the one served at Via Carota in the West Village of Manhattan, which Samin wrote about for The Times this week in “The Best Green Salad in the World.” It’s an exacting recipe to be sure. But it’ll deliver, just you see, and served with bread and cheese makes for a very nice meal.

For Tuesday, how about a Negroni when you get home, and the start of a novel you may not have read or read for a very long time: John Irving’s “A Prayer for Owen Meany.” To eat: Your favorite delivery food, or a speedy Amatriciana.

Wednesday is, as a child may remind you, having been alerted to it by some piece of marketing on her phone, National Chocolate Chip Day: Can we bake cookies? “Child,” you may say, before saying yes because you’re nice, “National Chocolate Chip Cookie Day isn’t until Aug. 4! Chip Day is different!” (I think.) Anyway: recipes for chocolate chips. And maybe some tunafish sandwiches for dinner?

Then on Thursday you could make some pork cutlets Parm, in the style of Pierre Franey, and serve the dish with a bunch of broccoli rabe sautéed in a ton of olive oil, with slivered garlic and plenty of red-pepper flakes.

And on Friday night: Alison Roman’s vinegar chicken with crisp roasted mushrooms, bananas delicious, and you can accompany it with post-morteming of the week that was. Talk about the best thing that happened and the worst. Tomorrow’s the weekend, and Monday a chance once again to shine.

Thousands more recipes to cook this week await your appraisal on NYT Cooking. (You need a subscription to see them all.) Go see what you think, just the way you used to look for movies at Blockbuster, and save the ones you like to your recipe box, so you can cook them later, or send them to friends, family, all those with whom you share a love of food.

You’ll find more inspiration on our Instagram, Twitter and Facebook pages. You’ll find more and more of our moving pictures on YouTube. And if you’re in need of recipes for preparing for or breaking your Ramadan fasts, we’ve got you covered, too.

We’ll be standing by to help you if you run into problems with your cooking or our technology. Just write cookingcare@nytimes.com, and we’ll get back to you.

Now, it has much to do with cooking as Wirecutter’s updated guide to the best hiking socks, but I thought this was moving: “Re: re: re: re,” an accounting of modern correspondence that appeared in The California Sunday Magazine.

I suppose if they can be on NPR’s “Weekend Edition,” they can hang out with us, too. This is L7 with their new single, first in a long time, “Burn Baby.”

Here’s Christina Applegate in Vanity Fair, talking about a show I’ve already raved to you about and that I hope you’ll watch soon, “Dead to Me.”

Finally, a new poem from Vijay Seshadri is in The New Yorker, “Visiting San Francisco.” Read that, cook something delicious and I’ll see you tomorrow.

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https://www.nytimes.com/2019/05/12/dining/pancakes-mothers-day.html

2019-05-12 14:30:33Z
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