What to cook this week

Hello. The time had passed, Sundays were so different from other days: long and relaxed and contemplative, a chance to recover from the...


Hello. The time had passed, Sundays were so different from other days: long and relaxed and contemplative, a chance to recover from the toil of the week, hopefully in the kitchen. I would do like Marcella Hazan and simmer a Bolognese for a good part of the afternoon, do yogurt for the coming week, roast a chicken or one turkey breast for sandwiches, cook a visit cake to bring to colleagues on Monday morning.

Maybe I would cook some meals for the freezer: a Black bean soup, some green onion meatballs, a few scoops of Pizza dough. I would definitely go shopping and stock up for the days to come, like the basic croissants my supermarket makes, a bag or two of frozen Korean dumplings, milk and cheese and butter, leafy greens, root vegetables, another can of peeled garlic because I spend so much time on it.

But Sundays don’t always hit like that now. And maybe it’s okay. What is perhaps most interesting about cooking during the coronavirus era is that many of us do so much more, even if we occasionally bet on a restaurant, even if sometimes we dine with friends. We discover new recipes. We get good at doing them. The atmosphere is different. Joys can be similar, even if they come sneakily.

Take, for example, Melissa Clark’s new recipe for Lemon Garlic Pepperoni Pasta (above), a take on aglio e olio, which comes together in about the same time it takes to boil the pasta (like Melissa, I prefer large shells). It’s a classic weekday dish, but it’s fantastic to make on a Sunday if you’ve spent the day outside walking on a beach, for example, or five miles of sidewalk, a land forest, or the Painted Hills on the outside. outside of Tucson.

For Monday, a quick meal of Seared eggplant with spices and pearl couscous. (Although, hey, if you work from home, try this Okra soup from the Netherlands, which can buzz quietly all afternoon.)

Roasted winter squash with seared cod for dinner on Tuesday? You can substitute the sweet potato for the squash, if you wish.

I like the idea of sesame tofu with coconut-lime and spinach vinaigrette for Wednesday, but I would be very sympathetic if you prefer to order pizza. Prepare a salad to accompany it and stack the vegetables on top of the pie. It’s a good hack.

Pasta again Thursday with sausage, squash and brown sage butter. (Omit the sausage if you like, or the squash.)

And then end the week with a few roasted salmon in butter and a plate of Cheddar beer buns.

You’ll find thousands of more recipes to cook this week at New York Times Kitchen, although you need a subscription to get there. Subscriptions allow us to continue doing this work that we love. If you haven’t already, please subscribe today.

And write for help if you’re having trouble with a recipe or if you’re stuck with our tech: cookingcare@nytimes.com. Someone will get back to you. (You can also write to me: foodeditor@nytimes.com. I’m not a big help, but I read every letter I send.)

Now there is no recipe, and no food angle except the octopus in his garden near a cave, but The Beatles’ “Abbey Road” came out in Britain that day in 1969. And here it is. “Octopus Garden”Now, remastered in 2009.

In case you missed it, here’s a must read from The Times: Kim Severson on Hilarious, Secular, Wise Food Historian Leni Sorensen.

It is interesting how the last landings of Sally Rooney with the British. here is Christian Lorentzen’s review on “Beautiful World, Where Are You”, in The London Review of Books.

Ultimately, Sasha Brother Jones prompted me to that L’Rain on KEXP earlier this summer. It’s a good soundtrack for messing around in the kitchen, trying to get a cool head. I’ll be back on Monday.

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