What to cook this week

The other day I emailed a coworker asking if she heard anything about this promotion she was ready for. “I don’t expect any news anytim...


The other day I emailed a coworker asking if she heard anything about this promotion she was ready for. “I don’t expect any news anytime soon, since the whole world seems to be crumbling around us!” she answered.

I think a lot of people might be feeling that way lately. If we were all in therapy together, I would let you know that I hear you and that I see you. But we’re in a cooking newsletter together. So let’s cook.

Sunday dinner is the best way to start a week. You could invite Madhur Jaffrey at the table (symbolically, of course) and make him curry roast chicken (above), or slide Melissa Clark’s sweet and spicy chicken in the oven. Either is good practice for Rosh Hashanah, which is so early this year. I love both Pavlova and Nigella Lawson, so that means I love her twice. strawberry pav for dessert.

Monday, consider using this squash with Zucchini marinated in farro, chickpeas and parmesan by Sarah Jampel. He’s a real sleeper. Or maybe eat some mozzarella roasted zucchini planks of my girlfriend Melissa Clark. No zucchini? Riff on these fried eggs and green rice with garlic by Sarah Copeland and call it a day.

We are deeply dedicated to Tuesday tacos at home. People wake up, remember it’s Taco Tuesday, and jump out of bed enthusiastically. (I’m lying on the enthusiasm part.) But we eat a lot of tacos on Tuesdays, sometimes extending the definition to include Chicken and mushroom bulgogi in a lettuce shell. You could make them from green beans and corn, à la Martha Rose Shulman. You have Tejal Rao’s version of tacos quesabirria. Maybe you didn’t have time to do the Birria from res. You can always try this Hack TikTok. (Results not guaranteed.)

Wednesday is a good night for a quick pasta dish. You won’t go wrong with pasta alla norma sorta or that wacky, one-pan spaghetti and chicken creation of Yotam Ottolenghi.

Thusday? Whisk some feta and grilled green onions in this big dive. Just sit in front of the screen with a nice plate of raw vegetables, pita dots or even solid potato chips and be happy. Or be even happier and pair it with a kebab. May be salmon skewers with saffron? Or these Greek influences lamb skewers of Doc Willoughby, who was Ruth reichl‘s ride or die pendant his Gourmet magazine years. The trick is in the technique.

On Friday you could go down the Kenji López-Alt rabbit hole and try to grill a pizza using a ball of dough from your local pizzeria or grocery store. Or just slow jam this avocado soup with chili oil, which our New York Times Cooking editor-in-chief Tanya Sichynsky called “vibrant as hell” on our Slack channel.

Whichever path you choose, consider making a batch of these pretty lemon fondues by Yossy Aréfi. You’ll find some great tips in the reviews, including one that recommends using an empty paper towel tube as a sleeve when putting the dough in the fridge. It helps keep that perfect cylindrical shape while it cools, like you should be doing tonight.

We have so many other recipes for you on New York Times cuisine, which requires a subscription. For the price of one big pumpkin and spice latte, you could have access to 20,000 well-tested recipes for a month.

Other places where you can find us? Youtube, Instagram and Twitter. (I am @kimseverson on Twitter.)

Also, don’t sleep by emailing us at cookingcare@nytimes.com, because we’re really going to respond.



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