Good morning. I smoked some ribs under a glaze of gochujang, sesame oil and soy sauce the other day, and after an hour or so, I tipped them into the electric pressure cooker for 45 minutes, a no-recipe recipe for joy. Stripped from the bone, the meat was a perfect topping for Francis Lam’s recipe for caramelized scallion noodles (above), which I hacked a little bit by adding around a half-cup of minced ginger to the pan when I sautéed the scallions.
Maybe you could make something like that this weekend? If you do, you could omit the smoking because it’s a drag just to smoke meat for an hour, or omit the pressure-cooking because you have the time to smoke the meat for all the time it needs to collapse. Weekends are terrific like that. There’s no need to be goofy.
But it’s not mandatory. Smoked and pressure-cooked narrative recipes won’t be on the final exam. And it’s Derby tomorrow, down in Louisville, everyone drinking mint juleps and some of them eating Hot Browns. (If I were attending, I’d put my money on War of Will, have a drink at the track, then repair to MilkWood for smoked chicken wings and bibimbap with duck confit, talk graffiti with the chef Edward Lee.) So maybe you’d like to take a look at some our recipes for the race? I know I’d like a slice of this almost-Derby Pie.
Sunday dawns as Cinco de Mayo, with a good excuse to make enchiladas con carne, and Yucatán lime squares for dessert. (We’ve got 50 other recipes appropriate to the holiday, if those don’t suit.)
Ramadan gets underway on Sunday night. See what you think of our recipes for the feasts that follow the fasts.
Some may want to make classic okonomiyaki this weekend. Others, this carrot tart with ricotta and feta. You want to try your hand at Alice Waters’s recipe for seasonal minestrone soup. Or at mine for cod cakes! (I like them made with tautog, this time of year, with a scattering of crabmeat over the top.)
There are many, many thousands more recipes to cook this weekend waiting for you on NYT Cooking. (Yes, you need a subscription to access them. You need a subscription to watch “Game of Thrones” as well. You think George R.R. Martin gets email about how unfair that is, people writing because they grew up watching “Laverne & Shirley” for free?) Go take a look and see what tickles your fancy.
You can find inspiration as well on our Instagram, Twitter and Facebook accounts, and amid the new videos on our YouTube page.
Please write us if something goes awry along the way, whether with your preparation of stew or your use of our site and apps. We’re at cookingcare@nytimes.com. I’m at foodeditor@nytimes.com. We’ll get back to you.
Now, it’s nothing to do with shrimp or grits, but I love this Amanda Hess story in The Times about Lisa Hanawalt, the illustrator who draws “BoJack Horseman.” (Hanawalt has a new show coming, “Tuca & Bertie,” about two 30-something bird women.)
Outside reports on the new Leatherman Free P4 and a significant step forward in multitool technology: actually one-handed operation. My colleagues on Wirecutter are testing the thing hard, and will let us know what they think very soon. (There still looks to be an issue with the pliers sticking in the closed position, but I could be wrong. What, you don’t spend a lot of time thinking about things like this?)
Here’s Tom Petty and the Heartbreakers, live at Oxford Polytechnic, March 24, 1980.
And here’s Raven Leilani with a new short story for The Cut, “Day of Rest.”
Finally, happy birthday to Tina Fallon, who makes all of this possible, every day. See you on Sunday!
https://www.nytimes.com/2019/05/03/dining/kentucky-derby-cinco-de-mayo.html
2019-05-03 14:30:03Z
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