A Midweek Menu - The New York Times

Hello. Yom Kippur begins at sunset tonight. The feast lasts until sunset on Thursday: a full day of atonement, fasting, and reflection...

Hello. Yom Kippur begins at sunset tonight. The feast lasts until sunset on Thursday: a full day of atonement, fasting, and reflection, the holiest day of the Jewish year. Sweet and Spicy Roast Chicken (above) might work for an early dinner tonight if you watch (sunset is just after 7 p.m. in NYC) – or kreplach, Where tsimmes.

And for breakfast afterwards? We have lots and lots of recipes to make your way easier, if you don’t take the evening brunch route of bagels and schmears, lots of whitefish, lox, sliced ​​red onion, lots of capers.

If you don’t fast I like the idea of ​​it large mixed salad for dinner this evening, a duped woman from Nice. Or if that’s too much to deal with mid-week, how about this wonderful new recipe from Yotam Ottolenghi: a pesto paste with white beans and halloumi.

Otherwise, we’re still in full harvest season along the East Coast, and if that’s where you live, you don’t need a recipe for a great dinner tonight: steamed sweetcorn. with butter to start, followed by sautéed scallops, cooked in just a spoonful of neutral oil with a pinch of salt at the end. And maybe a plate of sliced ​​heirloom tomatoes dipped in a few tablespoons of brown butter, with bread to soak up the juice?

Other recipes to bring into your rotation this week: torta ahogado with frijoles, a vegan drowned sandwich stuffed with mashed pinto beans and pickled red onion, topped with chili salsa; dooymaaj salad, a ride on an Iranian snack of bread, herbs, nuts and cheese; Fried eggplant with chickpeas and mint chutney.

And, before the Mid-Autumn Festival next week (holidays start on the 21st, the day before fall starts), you could work on your moon cake with two new recipes adapted by Clarissa Wei, one for pistachio and honey moon cakes by Kristina Cho and the other for Suzhou savory moon cakes by Betty Liu.

There are thousands of other recipes to savor waiting for you at New York Times Kitchen. (it is true that it is necessary a subscription to get there. Subscriptions are what keep us doing this job that we love. Please subscribe today, if you haven’t already.) You can also see what we do in the kitchen by checking out our Instagram and Youtube channel, and can discover our news and reviews on Twitter.

If you run into any issues along the way, whether it’s with your kitchen or our technology, you can always ask for help. Was at: cookingcare@nytimes.com. Someone will get back to you. (If not, bark me: foodeditor@nytimes.com. I have read every letter sent.)

Now that’s a far cry from the phrases about foie gras and albondigas, but I still found it pretty nifty: Brooke Chilvers on the art of hunting and Hermès scarves by Xavier de Poret, in Gray’s Sporting Journal.

Eric Asimov wrote the “Wine schoolChronicle of the Times for over seven years – nearly 90 articles devoted to the pleasures of wine and how to think about it. For sending this week, he reflected on what we learned along the way. (While you’re there in the wine cellar, read Eric’s Becky Wasserman career review, a sage from Burgundy, who died in August at the age of 84.)

Yes of course you should watch the “Hawkeye” trailer, from Marvel Studios, which will begin streaming on Disney + in late November. (“Die hard,” but make it a wonder, that’s how my editor put it.)

Ultimately, all kinds of new music for us to play, courtesy of Jon Pareles, Jon Caramanica and the rest of The Times’ Playlist team. Take advantage of it all, and I’ll be back on Friday.

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Newsrust - US Top News: A Midweek Menu - The New York Times
A Midweek Menu - The New York Times
Newsrust - US Top News
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