What to cook this week

Hello. We are entering the slowest of slow days, the deepest summer, all languid, not much is happening at all. Tomatoes ripen. The c...


Hello. We are entering the slowest of slow days, the deepest summer, all languid, not much is happening at all. Tomatoes ripen. The corn is growing. I get reports of barbecues and barbecues, grills, fish fries, oyster food and picnics – all those spirited efforts that we missed last year, immune to the pandemic in our pods. I hope your weekend has been filled with the joy of being together with others in the presence of food and drink.

Will you have a Sunday dinner to continue the theme? I have already written how important these meals can be to a person, a family, a community. A vat of Chili or chowder, a few neighbors, a lot of iced tea? It could be the start of something bigger than the dinner itself, a path to shared healing after 14 months of stress. Don’t you want to try?

Monday I like the idea of ​​these chicharron mushroom tacos (above), mushrooms seasoned with cumin and pan-fried until crisp, then stuffed in tortillas and topped with pico de gallo.

Tuesday, how about these salt and pepper shrimp rolls? This could be a recipe to make twice a month from now until the first frost.

For the Wednesday meal, back to the pleasures of the weekend, but on a smaller scale: grilled burgers with crushed crispy potatoes with fried onions and parsley.

So Thursday you could try this one-pot pasta with zucchini and basil. It only takes 20 minutes to make, which may give you time to cook a fresh strawberry bundt cake that you could serve on Friday evening, to follow a freestyle dinner kimbap. (I have had incredible success with cucumber and imitation crab.)

You can find thousands of more delicious recipes to cook this week at New York Times Kitchen. Of course you will need a subscription to get there. This is how this operation works. Subscriptions support our work. If you haven’t already, I hope you will subscribe today.

Come visit us on our Youtube channel while you’re at it, where, among other things, you can watch this awesome piece of video journalism by CC Allen, on one of Philadelphia’s oldest family-run watermelon stands. follow us on Instagram and Twitter as well as.

And know we’re here to help, should anything get weird in your kitchen or with our technology. Just send us a message: cookingcare@nytimes.com. Someone will pick you up. (You can also write to me: foodeditor@nytimes.com. I can’t answer every letter. But I read each one sent.)

Now it’s a few football pitches away from fully stocked dining rooms and pantries, but Abdi Latif Dahir’s story in The Times, about a thriving literary magazine scene in Africa, alerted me to this news from Rémy Ngamije, “The nickname giver, ”Which appears in the Lolwe newspaper. I think you should read it, even though it’s intense.

I’m very late, but Ben Ratliff on Jimmy Giuffre at 100 is pretty awesome, in Tidal.

Discover Carlo D’Anselmi’s show, “Are we not lucky, ”At the Thierry Goldberg gallery in New York.

Finally, some new music for us to play, Girl K, “Girl K is for the people. “Listen to this and I’ll be back on Monday.



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Newsrust - US Top News: What to cook this week
What to cook this week
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