What to Cook This Week

Good morning. Today’s one of those days where it would be really nice to spend the whole day cooking: a big pot of beans for lunches ne...


Good morning. Today’s one of those days where it would be really nice to spend the whole day cooking: a big pot of beans for lunches next week; Cheddar beer bread rolls for dinner this evening; a carrot cake for dessert; deviled chicken thighs (above) for the meal, alongside this terrific new recipe for roasted broccoli glazed in butter and vinegar.

Monday, I’m thinking, would be good for this one-pot French onion soup with porcini mushrooms. It takes awhile to make and ordinarily wouldn’t be my suggestion for a weeknight meal. But, with so many of us working from home these days, it’s possible to get going in the late afternoon and to let it burble along while you finish up with your screens. Give it a try if you can. (If you can’t: This lemony pasta with chickpeas and parsley should answer.)

Grilled salmon salad with lime, chiles and herbs for dinner Tuesday night. You don’t have to grill the salmon. You can roast it in a hot oven instead.

We’ve talked about Wednesdays before. They’re fearsome for devoted home cooks, often the one night of the week when making dinner can really seem like a chore. Sometimes I recommend getting takeout, or hacking takeout. (Ever make a salad and serve it on top of a plain delivery pizza? Y’oughta try that some time.) You could do either, but this week I’m going with either kimchi grilled cheese or ramen with charred scallions, green beans and chile oil.

Thursday looks good for butternut squash and green curry soup. The topping — a variation on miang kham, a snack in Thailand and Laos that’s full of peanuts, coconut and chiles — is bonkers good. Our subscribers agree: The recipe has more than 1,100 five-star ratings.

And then on Friday, you can enter the weekend on the coattails of this lovely country captain, a Lowcountry treat that’s delicious below its slivered almonds.

There are many thousands more recipes to cook this week awaiting you on NYT Cooking. Go take a look and see what you find. Then save the recipes you like. And rate the recipes you’ve cooked. You can leave notes on them, too, if you’ve come up with a cooking hack or ingredient substitution you’d like to remember or share.

You’ll need a subscription to do all that, of course. Subscriptions support the work that we do here. They allow it to continue. I hope, if you haven’t already, that you will subscribe to NYT Cooking today.

We are standing by in any case, should you run into trouble along the way, either in your cooking or our technology. Just write cookingcare@nytimes.com. Someone will get back to you. (If you’d like to escalate matters, deliver a punch or a bouquet, you can always write me at foodeditor@nytimes.com. I read every letter sent.)

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Newsrust - US Top News: What to Cook This Week
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