What to cook this week

Hello. It’s Sunday, which in Italy means taking the time to prepare the multigenerational, multi-course and pasta family lunch known as...

Hello. It’s Sunday, which in Italy means taking the time to prepare the multigenerational, multi-course and pasta family lunch known as il pranzo di domenica.

This tradition is appealing in many ways – the slowness of it, the platters of delicious Italian food, the glass of wine in the middle of the day followed by a walk and a nap – and I dreamed of doing such a feast. right here in New York.

Maybe you would like to join me? You can whip up your own pranzo, starting with David Tanis’ very summery one antipasti caprese (above), rich in tomatoes, mozzarella and roasted peppers. Then I would turn to the Colu Henry pasta whisperer, with either her lemon zucchini pasta with herbs, or her blonde puttanesca with tuna, arugula and capers. For dessert there is this easy blackberry jam crostata From my friend Elizabeth minchilli, who lives in Rome. It has a squeeze-in-the-mold cookie crust that takes the fear out of baking. It’s a great recipe.

All of this could be enough for a feast for a hot summer day. But if you wanted to do everything you could add this pork loin sprinkled with fennel, then save the leftovers to make rice noodles with pork, carrots and herbs Monday evening.

Here’s another gift you can give yourself for tomorrow: Spend three and a half minutes tonight preparing Geneviève Ko’s dried fruit filling. oats overnight. Your Monday morning self will thank you.

When leading the newsletter last week, my colleague Kim Severson wrote about her family’s enthusiastic commitment to Taco Tuesday. If it’s like that in your family too you can try these BLT Tacos, because in the summer you can never have too much BLT.

For Wednesday, how about getting inspired by Tejal Rao’s Aunt Sulu doing usli sweet corn vermicelli (also known as upma)? Tejal writes that it is “tasty and satisfying, full of vegetables and delicate fried noodles, and seasoned with coconut and cashews.” It’s an ideal South Indian breakfast that she also recommends for lunch or dinner.

So Thursday, you could follow Julia Child to France and make her Provencal potato gratin it’s heavy on garlic and tomatoes. (There’s also a whole can of anchovies! Come on Julia!)

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