Pantry Perfection - The New York Times

Hello. It’s a pleasure to cook during this time of year that I stay, as long as the big heirloom tomatoes keep ripening, as long as you...


Hello. It’s a pleasure to cook during this time of year that I stay, as long as the big heirloom tomatoes keep ripening, as long as you have corn. You don’t need any recipes. You just have to assemble what you have, according to texture or taste: chicken thighs pan-fried in a shower of salt, for example, placed on sliced ​​raw tomatoes, with steamed corn, roasted new potatoes and lots of butter. Or sautéed scallops on a corn salad, which is really just corn cut on the cob, mixed with butter and diced jalapeño, then moistened with lime juice? Serve this with more tomatoes on the side – raw again, but this time topped with brown butter. Please pass the bread!

We’ll come back to the real recipes in a moment. But a Wednesday in late September is good if you can just put the best of what you find at the market on a plate. This allows you to eat well. It is never a bad idea.

Not that you have to. Not that everyone always can. This is where a dish like red lentil soup with lemon (above) in between – an alchemical pantry potion that freezes very well if you do more, and you should. Or spicy spaghetti with caramelized onions and herbs. Or pork chops with cherry sauce. You look in the pantry, see what you have, add a protein and a handful of herbs – dinner in no time and taste something new.

This week I like the idea of dakdori flavor, a spicy Korean chicken stew, and a warming clam chowder. (Here is a quick fish chowder, too.) I want shallot egg wraps for breakfast, five minute hummus with pita and celery for lunch, fried eggplant with chili, honey and ricotta for dinner and a Norwegian apple cake for dessert.

There are thousands upon thousands of other recipes like the ones waiting for you on New York Times Kitchen, including Melissa Clark’s new ace for roasted chicken thighs with cucumber garlic yogurt. (I don’t want to stress this too much, but you have to A coinregistration to get there. Subscriptions are what makes this whole situation possible. So if you haven’t already, right subscribe today?)

And please write for help, if you find yourself in a tough spot with a recipe or while using our site and apps. Write: cookingcare@nytimes.com. Someone will get back to you, I promise.

Now it has nothing to do with home cooking, but our Pete Wells has a few things to say about what they’re doing in the kitchen at Eleven Madison Park in New York City. I predict you’ll want to read them.

Even further, try The piece of Michael Azerrad in The New Yorker on his relationship with Kurt Cobain.

Here is the new Snail Mail, “Valentine. “

Ultimately, Priya Krishna has a beautiful story in The Times this morning about all the reused cans and trash that Americans use in their homes to store sewing supplies and sundries, leftover chicken and mashed potatoes, change. It’s a pleasure to discover what seems to be a universal draw for empty Royal Dansk cookie tins, jars of Bonne Maman jam, jars that once held Cool Whip or Country Crock.

What containers do you use over and over again and for what purpose? I look at the empty Old Bay Seasoning tin on my desk – it contains pens and pencils, a letter opener, a pair of scissors – and wonder what we all do with the brands that cross our lives: the plastic Talenti sorbet containers that I fill with wicks, sinkers for fishing; the empty pots of Stonyfield yogurt that I use for paint and spackle. Do you store the dry beans you use for pie weights in an empty glass jar of instant coffee? You also?

Let me know: foodeditor@nytimes.com. And I’ll be back on Friday.

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Pantry Perfection - The New York Times
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