Header Ads

Breaking News

What to Cook This Weekend

Good morning. It’s Valentine’s Day and I believe in romance, but the cards the children made us in preschool are the only thing that has ever made the holiday even remotely heartwarming, thank you for coming to my TED Talk. (I’m not a monster. Here are some excellent recipes for the holiday, if the holiday is important to you. As close readers know, I’m all about Gabrielle Hamilton’s caviar sandwich: roses, diamonds and Champagne in a single bite.)

What I’m really excited about today: our cool new collection of recipes devoted to the pleasures of the single-vessel meal in all its sheet-pan, skillet, big-pot glory. I hope you’ll check that feature out right now and luxuriate in the print edition we’re sending out to home-delivery subscribers tomorrow. (It’ll be on newsstands on Sunday.) It’s really good and fun, requires less pot-washing and, if it leads you to want to experiment, great: Take a look at Melissa Clark’s invaluable guide, “How to Make a Sheet-Pan Dinner,” before you head to the store.

What else to make this weekend? I love Melissa’s video recipe for an anchovy martini and could very well enjoy the drink on Saturday night. Which could be a Melissa dinner again, come to think of it: I want to try this recipe for lablabi, the Tunisian chickpea stew (above), that she adapted from Joe Yonan’s new cookbook, “Cool Beans.”

Or maybe chicken enchiladas? Cauliflower adobo? Barbecued shrimp? I could imagine a big bowl of creamy white beans with herb oil hitting the table this weekend, and everyone around it cheering.

Will you bake this weekend? I’d like to. Maybe vegan brownies with tahini and halvah? Or an olive oil cake? Giant crinkled chocolate chip cookies? It’s been a while since I’ve cooked Christina Tosi’s crockpot cake.

There are thousands and thousands more recipes you could cook this weekend on NYT Cooking. Yes, you need a subscription to get to them, just as you need a subscription to watch the second season of “Shrill” on Hulu. Worth it!

Please visit us on Instagram, Twitter and Facebook, as well. I like our off-platform work. And definitely come see us on YouTube, where our Alison Roman is cooking her new recipe for wine-braised chicken with artichoke hearts.

If anything goes wrong along the way, either with your cooking or NYT Cooking itself, please write for help: cookingcare@nytimes.com. Someone will get back to you. Or you can write to me directly: foodeditor@nytimes.com. I read every message and try to get back to as many people as I can.

Now, here’s a remarkable Reddit post from a home cook on lockdown in China that, as my friend Andrew Scrivani says, brilliantly connects the comforts of food to the hardships of fear and boredom. It bounces all over the place, yes. But it is absolutely worth a read. (And this dry-pot situation the guy developed, with sizzling pork and peppers served on flour tortillas with soft Oaxacan cheese? Brilliant.)

Source link

No comments