Cook for those around you

Hello. We were there for a while, my colleagues and I, supposed to be back in the office this week, after 18 months of telecommuting be...


Hello. We were there for a while, my colleagues and I, supposed to be back in the office this week, after 18 months of telecommuting because of the pandemic.

Maybe you were too? Many companies have had a similar idea. The plans fizzled out months ago, before the Delta variant even ramped up, but it’s still shocking, in this back-to-school rebirth season, for many of us not to be back. on journeys with hard soles and a tucked-in shirt. Remote work may still be work, but the isolation that comes with it comes at its own cost. You are not alone in feeling it, anyway. Be kind to each other this week on phone calls and in video meetings, email, instant messaging.

Be as nice or nicer to those whose work is not far away, even if the danger continues to swirl. And attend as you can to those out of work, whose struggles intensify as a result of this strange and frustrating moment, caught between the rise of the coronavirus and its maddeningly slow descent.

Cook for the people. I know it helps, even if you don’t start to want to do it, I promise you. Some possibilities: chocolate and cheese pudding bars (above) for the neighbors you haven’t seen much since this all started; vegetarian kofta curry for children who want the family to eat less meat; spicy ginger shrimp with popped tomatoes for yourself, because the holy smokes of these candied tomatoes, at this time of year, are their own reward.

There’s a lot of summer left on the thermometer, I’m sure, at least in the compound where I walk. But there is something heartwarming about the fall flavors of this roast chicken with maple butter and rosemary, incredible with a drift of mashed potatoes Where polenta. And I like it smoked lo mein with shiitake and vegetables, which certainly benefits from the use of a hand torch (my colleagues at Wirecutter recommend this one), but does not require its use: a few more seconds in a hot cast iron skillet provides a similar result.

Eggplant ravaiya, may be? This dead-simple and incredibly delicious plum pie? It could be a beautiful night for those slightly blackened fish tacos, with chipotle sour cream.

Several thousand more recipes to cook during these weird and hectic days await you on New York Times cuisine. (As we have discussed quite a bit, you need a subscription to get there. Subscriptions support our work and keep it going. If you haven’t already, I hope you will subscribe today.)

Even more inspiration awaits you on social networks, where we maintain accounts on, among other platforms, Instagram and Youtube. Come see us. (You can find me on @samsifton.)

And we’re here to help, should anything go wrong while you’re cooking or using the site. Write: cookingcare@nytimes.com and someone will answer you. Or you can send me kind words or damning reviews directly, if you like: foodeditor@nytimes.com. I read every letter sent.

Now it’s a far cry from grilling farro or boning a quail, but I’ve been haunted for the last few days by “Alpha: Eddie Gallagher and the Navy SEALs War for SoulsBy my Times colleague David Philipps. It is captivating, horrifying and deeply overwhelming.

Also read our article by Dwight Garner profile of the novelist SA Cosby, a regular on these pages.

Here’s Annette McGivney on the death of a very good dog, outside.

Finally, some new music from Japanese Breakfast to play for us, “Glider”, Written for the upcoming video game Sable and commented by Jon Pareles last week in the Times. Take advantage and I’ll be back on Friday.



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Newsrust - US Top News: Cook for those around you
Cook for those around you
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Newsrust - US Top News
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