What to Cook This Weekend - The New York Times

Good morning. Tejal Rao wrote about beets for The Times this week, and about a deeply vegetal, dark-red beet dip (above) that she adapted from one served at Botanica, a vegetable-focused restaurant in the Silver Lake neighborhood of Los Angeles. What I love about the recipe is that while you certainly could make it with a bunch of fancy little heirloom beets from the farmers’ market, each one a delicate rose, Tejal found it just as good with a sturdy old commodity beet from the supermarket, pulverized in a blender with pomegranate molasses, lemon juice, walnuts, lots of olive oil and a hit of chile flakes.

“It’s a perfect meal with a dollop of labneh, some Persian cucumbers and lots of warm pita when I’m feeling lazy and don’t want to turn on the stove,” she wrote. I think that would be a very good thing to make this weekend.

But so would these barbecue ribs with peanuts and scallions that Jane Black adapted from the ones the chef Joseph Lenn once served at his J.C. Holdway restaurant in Knoxville, Tenn., the sauce fired up with gochujang, the Korean chile paste.

I wouldn’t sneeze at roasted feta with honey, either, or at our recipe for the blueberry cobbler served at Chez Panisse.

This time of year, I make a lot of steamed clams, 100 or so at a time for Saturday night dinner, to serve with broth, jalapeño brown butter and a lot of bread. I like those with grilled flounder afterward, which in truth I now almost always make on a plancha or cast-iron pan set on top of the fire, rather than chance the fillets sticking to the grill grates. And to go with the fish? Green beans roasted in a hot oven, tossed in XO sauce.

You could make shrimp in yellow curry this weekend. You could make roasted salmon with dill. You could whip up some ice cream sandwiches. You could absolutely do something with strawberries.

But cook you should, and share the results with family and friends, with strangers, with those in need. Making food for others, with intent and an open heart, is one of the great ways to make the world around you better in a small but appreciable way. Look at them graze the table, laughing as they eat, talking of art and politics and family and fishing, about tomorrow’s soccer game, about yesterday’s dance, about next month’s vacation, about last week’s horrors, about nothing of importance, which is very important indeed. That is why we are here.

You needn’t cook what I tell you to. There are thousands of other recipes to consider making this weekend on NYT Cooking. Just take out a subscription to access them, if you haven’t already. In exchange, we get to keep on doing what we’re doing, working to bring you the very best recipes in the world.

Further inspiration for your cooking life is available on our Instagram, Twitter, YouTube and Facebook pages. Remarkable things happen there.

You can ask us for help if anything goes awry with any of this, with your cooking or with our technology. We monitor the email address cookingcare@nytimes.com and get back to all those who write. (You can write me directly if you really want to bark: foodeditor@nytimes.com. I can’t fix much, but I can take a punch.)

Now, let’s get the summer reading season off to a start: There’s a new Bruno, Chief of Police novel out from Martin Walker, “The Body in the Castle Well.” It finds Bruno in his usual haunts, doing his usual things: eating well, riding horses with strong women and, naturally, solving a crime. (If you don’t know Walker, read Eric Asimov’s fine profile from 2017 in The Times, then start at the beginning, with “Bruno, Chief of Police.”)

It has nothing to do with saltwater taffy or fried hot dogs, but there’s a new Sleater-Kinney song, “Hurry on Home,” produced by St. Vincent.

It’s the opposite of summer, but I’m liking this gloomy French thriller on Netflix, “Black Spot.”

In case you missed it, please watch this fantastic conversation between a baby and his father, on Twitter.

Finally, do read this Emily Nunn travel story in Outside, about a trip to Primland, in the Blue Ridge Mountains of Virginia, and set yourself to daydreaming about the summer to come. It could be pretty great! See you on Sunday.

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https://www.nytimes.com/2019/06/07/dining/what-to-cook-this-weekend.html

2019-06-07 07:45:43Z
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