Make a cake this weekend

Hello. It’s still Melissa here, replacing Sam while he’s on vacation. I hope you were also able to go on vacation this summer. Or may...


Hello. It’s still Melissa here, replacing Sam while he’s on vacation.

I hope you were also able to go on vacation this summer. Or maybe you are here now, reading this on a windy beach or under a canopy of green trees with the sun speckled through the leaves. That’s where I am as I write – working in the garden of a rented country house with my laptop perched in my lap. Early this morning I saw a little gray rabbit jump across the grass, which for this born and raised city child is an absolute thrill.

I just finished breakfast – yogurt and olive oil granola topped with red plums – and naturally I’m already thinking about what I can do for lunch. Renting the kitchen is always a fun puzzle for me. I never plan ahead, I just buy what looks good on a farm stand along the way and then steal it. Putting the pieces together is the joy of it.

In the kitchen, there’s a can of chickpeas, tons of tomatoes, leftover corn from last night’s dinner, and peppery arugula. With a few tweaks I could turn everything into Genevieve Ko’s pretty Turmeric Laced couscous salad with chickpeas and tomatoes. There are also two fatty zucchini in the vegetable drawer, a gift from previous tenants. I could put together Lidey Heuck’s potted orzo with tomatoes, corn and zucchini.

And you, what do you think you are doing? Are you a planner or an improvised cook?

As I mentioned, I am not a planner. But if I was, there are some spectacular new recipes to New York Times Kitchen that I would absolutely plan my weekend. One is that of Jocelyn Ramirez chili-lime palm hearts, a vegan version of an aguachile that cleverly includes nori snacks for an ocean brine. Another is Eric Kim’s fresh corn pudding, which looks both summery and comforting, and would make a great dessert after my lemon and herb butter scallops. And for lunch, this Extra crispy BLT Calls me because crisp, unyielding bacon is the BEST bacon.

Maybe you don’t feel like turning on the stove to cook anything this weekend. I get it, some scorching late summer weekends are like this. But Ali Slagle will take care of you. In his last, she gives strategies for not cooking, but still eating well. There is a juicy Chicken salad with nectarines and goat cheese, those ricotta toast with melon, corn and salami, And one all bagel smoked salmon dip that I would happily end up for brunch even if it doesn’t require real bagels (you could serve it with some, they wouldn’t hurt).

On the opposite side of the spectrum, you can turn up your oven and bake something. What about this adorable polka dot blueberry poppy seed cake by Yossy Arefi, or her vegan zucchini bread (another possible destination for my gifted squash)? For a cake that keeps the kitchen cool, there’s Laurie Ellen Pellicano’s classic. cake cooler (above) with a smart twist: whip dulce de leche into part of the cream.

If you’d rather read about cakes than bake them, take a look at Ligaya Mishan’s brilliant analysis of the obsession with trompe l’oeil cakes, a centuries-old dexterity that was relaunched by a lined crocodile sandal.

As for the chicken de rigueur, how about grilling it this weekend? Kay Chun has a recipe that sounds great for grilled chicken and corn with tartar butter it’s a riff on the flavors of the sauce, with pickles and capers. And there’s Lidey Heuck’s yogurt marinated chicken thighs, enhanced with lemon and herbs.

There are many other chicken and cake recipes and all kinds of weekend-friendly meals available on New York Times cuisine. You need to subscribe to have access to all. But you won’t regret it; the database is deep and deepens all the time as we add new recipes every week. You can also find a lot of free stuff on our Twitter, Youtube channel, and Instagram (where am I @clarkbar). And if you want to email us directly, we are at cookingcare@nytimes.com for all your technical support and account needs.

See you Sunday, and goodbye under the trees.



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Newsrust - US Top News: Make a cake this weekend
Make a cake this weekend
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