What to Cook This Weekend - The New York Times

Good morning. Gabrielle Hamilton has a chilly column in The Times this week about her love of the artichoke, the entire artichoke, in all its hostile, intimidating, spiky glory. To accompany it, she offers a recipe — boiled whole artichokes with mayonnaise (above) — that is simple and specific, filled with exact and exacting language that will deliver a wonderful start to a meal while teaching you how to cook better than you could the day before. (If you haven’t already bought and used her cookbook, “Prune,” you ought to, and for the same reason.)

Make those artichokes tomorrow night, please. Do so while drinking a superlative gin and tonic. Then have these grilled lamb chops with kale to follow. With malted milk fudge ripple ice cream for dessert.

Listen, you deserve it. The traffic will be murder tonight wherever you’re going: over the Bourne Bridge to Cape Cod same as down the Jersey Shore, along the Long Island Expressway, out toward Rehoboth Beach from the District, along all the Peachtrees in Atlanta, the roads west out of Chicago, the freeways of Los Angeles, everywhere Americans drive in pursuit of leisure. You’ll probably be miserable taking the F train home to Brooklyn or the BART to Walnut Creek! The start of a three-day weekend can be fraught, even if you live in the woods. Treat yourself well. Cook a lot in coming days.

Here are many, many recipes for the long weekend.

And some lessons, too, for those unsure of their early summer cooking skills: how to grill; how to make ice cream; how to make burgers; how to make fried chicken.

I think a potato salad with Dijon vinaigrette would be a fine thing to eat this weekend, maybe with a bunch of grill-charred hot dogs. Same deal with this broccoli salad with garlic and sesame. Hot dogs go with anything!

And could this be your first beer-can chicken of the season? It will be, for me, and to be clear so I don’t get a lot of mail about it, I won’t actually be cooking my bird on a beer can, which some people denounce because of the epoxy used on the lining of the cans. I got this cool stainless vertical chicken roaster a few years ago that I use instead.

For an appetizer: barbecued shrimp. For a side dish: glazed grilled carrots. For dessert: strawberry shortcake followed by a glass of Fernet and bed.

There are thousands and thousands more recipes you could cook this Memorial Day weekend waiting for you on NYT Cooking. (Take out a subscription today to see them all. Or if you have one already, buy someone a gift subscription so they can join in the fun.) Browse until you’re stirred to make something.

While you’re online, you might check out our wares on Instagram, Twitter, YouTube and Facebook. We’ll be documenting the holiday weekend just like the rest of the country. Expect flags and grills and dogs fast asleep on the grass — at least on my feed.

And please write for help if you find yourself jammed up in the kitchen or confused by the technology: cookingcare@nytimes.com. We’ll get back to you. (You can yell at me directly if you prefer: foodeditor@nytimes.com.)

Now, it’s nothing to do with the price of lump crab or the taste of Gigondas, but I loved Sam Dolnick’s Times review of Josh Levin’s “The Queen,” about the life and times of America’s original “Welfare Queen.”

If you’re a New Yorker or you just like to know the stuff that New Yorkers learn from The Times, please sign up for our annual Summer in the City newsletter, which runs from now through Labor Day. It’s your best guide to the summer’s coolest activities. Its hottest ones, too!

Here’s Paul Simon singing “Graceland” in Central Park in 1991.

Finally, I linked to a story the other day about an old David Foster Wallace article about Roger Federer. It took Wallace to task for a passage about a particular point at a particular moment in a game, which the writer said didn’t happen, was wrong. Well! Turns out The Times corrected the error at the time, but a bug in our old content management system stripped it out of the article. It has now been restored. Have a great weekend. I’ll check in on Sunday.

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https://www.nytimes.com/2019/05/24/dining/what-to-cook-this-weekend.html

2019-05-24 14:32:38Z
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