Good morning. The microwave in my kitchen is also the light above the stove. It runs the vent that pulls smoke from the cooktop out into the yard. I use the machine to warm flour tortillas, to heat half-and-half for coffee, sometimes to melt butter. It’s very good for turning cold pizza into a breakfast snack. I rely on its clock.
The other day, its keypad stopped working. A code appeared in the clock face: “SE.” I looked at that for a while and saw myself pulling the thing out of the wall to replace it with another cheap plastic fan-tool that can explode sticks of butter and turn cardboard pizza into puddles of goo. I thought about what that would cost ($300?).
Then I turned to Google. Thirty seconds later, I was watching a man named Joe Devlin tear his machine apart, fixing the same problem to the benefit of all. I rustled up a screwdriver and an air duster and got to work. Now my microwave works again and even if the world is a dark and terrible place most of the time, even if we’re divided as a nation, even if it’s hard sometimes to imagine that things will be all right for our children and their children, there are still Samaritans out there using narrative to help one another, and that left me smiling all week. American self-reliance is rarely self-taught.
What’re you cooking this week? If I can find some good tomatoes at the market, I’m making chicken caprese (above) tonight. Back-up plan: pressure-cooker pork with citrus and mint!
On Monday, ribollita, that great vegetable stew, with toast and Parmesan. That’s a nice, clean start to the week — and the leftovers are ace at lunch. (Good thing the microwave works!)
Tuesday, pan-roasted fish with herb butter and, to go with it, a big bowl of the Barbadian curried rice I’ve been raving about all week.
For dinner on Wednesday, I like the idea of this new recipe for whole-wheat spaghetti with burrata and garlic-fennel-chile oil. Confidential to the guy who’s always writing me about food cost: Burrata is worth the splurge.
Then on Thursday, you can make Vietnamese steak with cucumber salad. (Also a great leftover situation, with everything piled into a baguette with a bunch of mayonnaise and as much cilantro as you can manage.)
And to round out the week: Pan-roasted chicken in cream sauce. Can you find some morels to add to the pan? The more the merrier, please!
There are thousands more recipes to cook this coming week on NYT Cooking, at least once you have a subscription to our site and apps. Head on over there to see what you think, browse the aisles — Memorial Day! Cooking guides! Lobster! — and gin up a plan.
Come visit us on Instagram, Twitter, YouTube or Facebook. Or write me directly with your apples or darts, your hearts or worms: foodeditor@nytimes.com. (Please don’t write me about technical issues, though, nor probably about baking issues either. For those, try cookingcare@nytimes.com, where everyone’s nice.)
Now, what did you make of “Wine Country”? Have you ordered George Packer’s biography of Richard Holbrooke yet? Seen the Eggleston show at David Zwirner? Considered our new Parenting site for yourself or others? Listened to Django Reinhardt lately? Obviously you need to watch “Wu-Tang Clan: Of Mics and Men.” Enjoy the day. I’ll be back tomorrow.
https://www.nytimes.com/2019/05/19/dining/what-to-cook-this-week.html
2019-05-19 14:30:07Z
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