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Your New Favorite Curry - The New York Times


Good morning. I’ll tell you what I’m going to do this weekend. I’m going to read Tejal Rao’s new column about making Japanese curry in The New York Times Magazine. I’m going to read it, like, four or five times so I get some sense of the technique, and then I’m going to make her recipe for concentrated cubes of the stuff — she calls them curry bricks (above). Curry bricks may be used as the base of a Japanese curry, and definitely to make katsu curry, which is essentially a curry gravy to gloop over rice and serve beneath pork katsu, as they do at the Go Go Curry restaurants in Japan and Manhattan. Katsu curry is one of my favorite things in the whole world to eat.

Also on the menu this weekend: huli huli chicken, which was one of the breakout hits of the summer season on NYT Cooking, a kind of old-school Hawaiian grilled chicken jam that resounded through our kitchens like Billy Ray Cyrus on “Old Town Road.” I like that with ember-roasted slaw with mint, to which I add a tablespoon of mayonnaise because I like big mayo and I cannot lie. I’m going to hold on to summer as long as I can.

And have you seen this delightful video our Scott Loitsch and Vaughn Vreeland made, about Tan France from “Queer Eye” cooking a French omelet for his co-star Antoni Porowski? It may leave you wanting to cook an omelet this weekend as well, for breakfast or lunch, maybe for an early dinner. I know I want to.

But that’s not all I want to make! If I can, I’m also going to cook for the week ahead, for the suddenly slightly chilly nights that are beginning to circle, when all my family wants to do for dinner is reheat and sop up. So maybe I’ll make a Dutch oven full of Dijon and cognac beef stew. (If you make that recipe this weekend and eat in on Tuesday night? You can thank me when you do: foodeditor@nytimes.com.) But you can play the same game with firehouse chili gumbo or mushroom lasagna, with the best clam chowder, with galbijjim. Each of those improves in the fridge, awaiting deployment.

Some will use the weekend to plan for the Jewish High Holy Days. If that’s you, we’ve collected recipes to help make the coming year the most delicious one yet.

Others will thrill to dessert: apple skillet cake with salted caramel frosting, for instance.

Still others will think about pizza. (I have serious love for this buttery pan pizza, which is fantastic below a tight patchwork of pepperoni.)

Thousands and thousands more recipes to cook this weekend are waiting for you on NYT Cooking, at least once you’ve take out a subscription as I hope you already have. You can find inspiration as well on our Instagram and Twitter pages, on Facebook and YouTube. And you can and ought to write us for help if you run into trouble with your cooking or our technology. We’re at cookingcare@nytimes.com.

Now, have you read our Brett Anderson on Ann Kim, the Korean-American chef at Young Joni in Minneapolis, who is building a new restaurant there? It makes me want to book passage to the Upper Midwest.

Although having read Jane Black’s fascinating look at the state of Appalachian cooking right now, also in The Times, maybe I should travel southwest before heading north.


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