Good morning. I’ve been hitting the supermarket late on Sundays these last few weeks, buying supplies in twilight before heading home to cook. The tardiness leaves me a little off the beat, late to serve dinner, late to bed. Mondays come too quickly. It’s not a good way to work or live.
I fume in the lines, observe the anger in the crowded parking lots, and I know I’m not alone. This week I champion: shopping early; cooking in the afternoon; an early dinner; “Barry” on HBO.
What to cook? I like the idea of cucumber salad to start tonight, with roasted peanuts and chile. Then a perfect soy-grilled steak, steamed rice, bok choy with oyster sauce.
But not just that. I’ve been going on and on about dirty horchatas, which I am telling you once again is going to be the drink of the best summer mornings in 2019. But you’re not going to be able to enjoy them fully unless you spend some time today preparing horchata and cold-brew coffee against your Wednesday thirst. So do that prep as well.
You could also make a roast beef for lunchtime sandwiches. Or a moist turkey breast in the style of the Parm shops in New York, for same. You could make XO sauce instead of buying it. Along that vein, we have quite a lot of recipes for things you should make, not buy.
You get the message: Cook a lot today. It makes things better later on.
Monday, you can downshift into a simple risotto with tomato and basil. Unless of course you’ve been observing Ramadan for the last month! In which case, it’ll be Eid al-Fitr come evening, the celebration of the breaking of the fast. We’ve got loads of recipes for the feast. (For my imaginary one: roast chicken with couscous, dates and buttered almonds.)
Tuesday night, try on Kay Chun’s coconut-miso salmon curry (above) for size. It is outrageously good and, as one reader notes on the recipe, works well with flounder. It’d probably be pretty great with grouper, with trout, with monkfish.
Tofu saag paneer on Wednesday night, with spinach, ginger, coriander and turmeric? Maybe for you. I want a juicy Lucy and Gabrielle Hamilton’s fries. Also some good tippet nippers for fishing, new deck boots and a Fenix flashlight to replace the one someone stole from my desk.
Thursday night, how about coconut noodles? (The wise will shop for that today!)
Then round out the week with a really good recipe we adapted from one cooked by the chef Bobby Flay at his Gato in New York, for roast chicken with Roquefort. It’s great with lemon potatoes. You made it to the weekend once more!
Thousands more recipes to cook this week await your attentions on NYT Cooking. You do need a subscription, it’s true. Your support allows us to continue working. We like to work! (You’ll find further examples of that on our Instagram, Twitter, YouTube and Facebook accounts. Surf around a little and see what inspires.)
And please get in touch if you find yourself in trouble with a recipe or have issues with our site and apps. We’re at cookingcare@nytimes.com like Billy and Diane at Chicago Hope.
Now, how goes it with your rainbow cake for Pride Month? You absolutely should watch this terrific video we made with Erin McDowell, who developed the recipe. Do that right now, please, and then post a picture of the cake you make to Facebook or Instagram. Tag us when you do!
Then read this interview Rohan Kamicheril conducted with the great restaurant critic and writer Ligaya Mishan, of our Hungry City column, in Tiffin. He calls her a poet-explorer, and that is exactly right.
It’s not as great as it could be because it’s not the full, feature-length oral-history treatment I wanted it to be, but this collection of memories of the old days of Pastis that Hailey Eber and Beth Landman put together for the New York Post is still a must-read. It’s like a treatment for a sequel to “Lush Life.”
Which, if you haven’t read, you must buy today. That novel will be on the final exam.
It has nothing to do with cloves or ham, but I’m still very excited to report that The Times’s first foray into television, a documentary series called “The Weekly,” has its debut tonight on FX at 10 p.m., with the story of two Washington reporters, Katie Benner and Erica Green, investigating a small Louisiana school that was too good to be true. Please tune in or stream it on Hulu starting on Monday.
Finally, I just caught up with this amazing story out of the Bay Area, about a sound engineer repairing a ’60s-era synthesizer and tripping on the LSD that someone applied to the instrument’s parts back in hippie times. Groovy! I’ll be back tomorrow.
https://www.nytimes.com/2019/06/02/dining/what-to-cook-this-week.html
2019-06-02 14:31:14Z
CBMiRWh0dHBzOi8vd3d3Lm55dGltZXMuY29tLzIwMTkvMDYvMDIvZGluaW5nL3doYXQtdG8tY29vay10aGlzLXdlZWsuaHRtbNIBSWh0dHBzOi8vd3d3Lm55dGltZXMuY29tLzIwMTkvMDYvMDIvZGluaW5nL3doYXQtdG8tY29vay10aGlzLXdlZWsuYW1wLmh0bWw
Bagikan Berita Ini
0 Response to "What to Cook This Week - The New York Times"
Post a Comment