What to cook this week

Hello. I love the look of Melissa Clark’s new recipe for roasted lemon fish in brown butter, crispy capers and nori (above) and maybe ...

Hello. I love the look of Melissa Clark’s new recipe for roasted lemon fish in brown butter, crispy capers and nori (above) and maybe arrive tonight if I find some good fish at the market. But I’m going to tell you this about those mid-September days of high pressure and low humidity, the blue bird skies where I stay and some sort of promise in the atmosphere that everything is copacetic: they give me also want to concoct projects.

As a result, I could roam the markets I love, picking up dried shellfish for a jackpot of XO sauce that I can use all week on noodles, with sautéed vegetables or green beans. I could do baby walker equipment against the promise of a Guinness pie in the future, or in addition to these formidable braised chicken thighs. And for dinner, a wonderful end-of-weekend feast: I could hold back the roast fish and steam it instead, a key accompaniment to this super. big aioli.

With a messy Eton strawberry for dessert? It would make a lovely afternoon in the kitchen and even more enjoyable at the table afterwards. I hope you will join me for some of them.

For monday night take a look at this beautiful fried eggplant with eggs coulis and pine nuts, a riot of textures and flavors. Or, if Sunday work tires you out, downgrade to grilled pepper slices, toaster oven pizzas, basically and deeply tasty.

There’s something intensely satisfying about taking instant ramen packets and throwing in the seasonings (or saving them for later experimentation – toss them over prepared rice or popcorn) for a simple, luxurious dinner. Tuesday evening. ramen with grilled green onions, green beans and chili oil. So do that!

Then, on Wednesday, take another run to the adjacent pizzeria, with these tortilla pizzas topped with a simplified Greek salad and garlic yogurt sauce.

For Thursday dinner I would like to suggest these crispy chicken thighs with peppers, capers and olives, the chicken pressed into the pan under a weighted pan to brown beautifully, a technique known in Italy as “al mattone” cooking and in the United States as “under a brick”.

And on Friday, go for a weekend with blackened fish served on quick oatmeal, fish fried in oil rather than seared in a dry pan for great flavor and – a huge plus for those who don’t have an above-stove vent – much less smoke in the kitchen.

There are several thousand more recipes to cook this week for your attention at New York Times cuisine. (Yes you need a subscription in order to access it. Subscriptions make it all possible. I hope, if you haven’t already, that you subscribe today.)

Come see us on Instagram and Youtube, while you’re at it. You can find links to our food news and restaurant and wine reviews at Twitter. I post there myself: @samsifton.

And don’t hesitate to ask for help if something is wrong in the kitchen or while you are using our site and apps. Was at: cookingcare@nytimes.com. Someone will get back to you. (I’m at foodeditor@nytimes.com if you want to send an apple or a worm.)

Now it has nothing to do with chickpeas or duck confit, but you should read Kelefa Sanneh in The New Yorker, on his part-time punk music education.

My current favorite Instagram follow: @ grizzlybear399, Grand Teton National Park and surrounding areas.

Also read, Colson Whitehead’s Alexandra Alter Profile in The Times, before the publication of his “Harlem Shuffle. “

Finally, a new music for us to play: Imagine Dragons, “Destroy. “Listen to this, loud if you can cook some good food and I’ll be back on Monday.

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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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