What to cook this week

Hello. The New York Times published Marian Burros’ recipe for plum pie (above) in 1983, and did it again every September for six years....


Hello. The New York Times published Marian Burros’ recipe for plum pie (above) in 1983, and did it again every September for six years. Requests for copies of this recipe continued to flow throughout the 1990s, but it wasn’t until the birth of New York Times Kitchen in the fall of 2014, that we could give it a permanent home. It’s a real taste of the shoulder season between summer and fall, and one of the greatest easy desserts ever, a perfect Sunday project. Please do this with all the fruit you can handle today and raise a glass to Marian when you do. We walk in his footsteps every day.

Afterwards you can prepare dinner: maybe a simple spaghetti with tomatoes and butter? Or Amu Chicken Korma, a recipe that Sohla El-Waylly learned from her mother, delicately spiced and enriched with yogurt instead of cream or nuts. Maybe a Omelette, filled with everything you find in the refrigerator? For me, it’s a slice of deli ham and a big dollop of leftover brie.

For Monday dinner, how about pasta with creamy herb sauce? It’s a great way to use up leftover fresh herbs, soaking them in cream to make a simple sauce that coats pasta and leafy greens. It makes a comfortable meal, like Isabel Gillies would say.

Tuesday, I think, could be good for Japanese curry chicken and rice in one pan, that I like with quick pickles to give a zing against wealth.

On Wednesdays, try a blend as much as a recipe: these Indian Nachos with Cheddar, Black Beans and Chutney. “Unbelievable!” wrote one of our subscribers in a note below the recipe. “A taste sensation! “

I like the idea of kalpudding for Thursday night, a Swedish meatloaf situation with deeply caramelized cabbage, delicious with lingonberry jam, cranberry sauce, gooseberry jam, anything tangy and sweet.

And then on Friday you can end the week with a showstopper of roasted salmon with sliced ​​potatoes and horseradish-tarragon sauce. Then serve a apple cake with salted caramel frosting for dessert to show you’re not really messing around.

There are thousands of other recipes you could cook this week waiting for you on New York Times cuisine. (In order not to insist too much: it is necessary a subscription to get there. Subscriptions allow this dance to continue. If you haven’t already, please subscribe today.) And you can find more inspiration on our Instagram and Youtube channel.

We will be standing like lifeguards at Las Salinas in Ibiza, if you find yourself in a technological rip-off, or under a culinary wave. Simply report: cookingcare@nytimes.com. Someone is going to swim up to you. (You can also let me know: foodeditor@nytimes.com. I have read every letter sent.)

Now it has nothing to do with the brisket of lamb or sushi-grade yellowfin tuna, but 10 years ago today, relief pitcher Mariano Rivera of the New York Yankees became the leader. Major League Baseball’s all-time saves, with 602. My friend and colleague Ben Hoffman was there to record Sandman’s stats and to say the story. (Rivera recorded 50 more stops before retiring in 2013.)

This is Spencer George in The Bitter Southerner, on how artists in Charleston, SC are responding to climate change.

Reading: “Fuzz: when nature breaks the law, ”By funny and intelligent Mary Roach.

The Times’ virtual event series, “Black History, Suite” continues this afternoon with “Black in bloom», An exploration of black life in the great outdoors with our Veronica Chambers in conversation with, among others, the forager Alexis nikole nelson, chef Bryant Terry and poet and artist Precious Okoyomon. It’s 2 p.m. Eastern Standard Time, and open to everyone. Register now here to participate.

Finally, here is Salif Keita to play us, “Africa. “Listen to this while you cook, and I’ll be back on Monday.



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