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What to Cook This Week

Category: Food & Drink,Lifestyle

Tuesday’s covered with those clams. (But don’t forget to pick up oyster crackers on the way home.)

Wednesday? How about some stovetop mac and cheese? Last week I browned up a bunch of what the New Englanders in my family call hamburg meat, but in light of the recall, you could use ground pork or lamb. I hit it with a little white miso, then folded all that into the creamy mac and cheese. The children went mad.

On Thursday: khichdi, lentil rice, cooked in the style of Tejal Rao.

Which will lead us well-fed and happy into Friday night and the top of the weekend. To eat then: warm pita, lots of vegetables, hot sauce and a huge platter of oven-roasted chicken shawarma. Some five-minute hummus to go with it, from the chef Mike Solomonov? Yes, please, that too.

Many, many, many more recipes to cook this week await your judgment on NYT Cooking. Take out a subscription to access them if you haven’t already. (Thanks!)

It’s not as if you’ll be alone. We are standing by to help if something goes sideways while you’re signing up, or while you’re cooking, or while you’re browsing around. Just reach out to cookingcare@nytimes.com and we’ll get back to you. (You can also visit us on Facebook and on Instagram.) Only, not if you’re mad. If you’re mad about something, don’t take it out on anyone but me. Holler: foodeditor@nytimes.com.

Now, it’s a long pop fly from popcorn and grilled quail, but I think you might be interested in this Ryan Lizza story in Esquire, about the California congressman Devin Nunes, head of the House Intelligence Committee and a fierce defender of the president. Well, it’s about Nunes, but it’s also about his brother and parents and their family farms, which are no longer in California but Iowa, and about what happened when Lizza went out to Iowa to sniff around. It’s a strange business!


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