What to cook this weekend

Hello. Black-eyed peas play a big role in New Year celebrations, where they are used to good luck stew and skip john and Okra . But ...


Hello. Black-eyed peas play a big role in New Year celebrations, where they are used to good luck stew and skip john and Okra. But like Gabrielle Hamilton highlights in the New York Times Magazine this week, fresh blackeye peas can also bring some fortune to this new college year, along with all the other shell beans we find in the market this harvest season.

“Splendid beauties,” she calls them. “Pinks, pale greens and creamy whites, some striped, some speckled and some even mottled. All shiny, plump and squeaky. These freshies cook in minutes, unlike their chalky, drab, and dried out counterparts, which in winter need to be soaked overnight and simmered for hours.

So it’s a weekend dinner there, even if you don’t have kids at school: Gabrielle’s fresh braised peas with turnips (above), “a jar of good luck and a good dinner all in one,” and with that my fervent wish that your next 365 days will be better than those that came before today.

i would love to do that citrus roast chicken with pears and figs also – especially if I can walk into my neighbor’s yard to collect a load of figs. (Let’s say I get two hats. I can do panna cotta with figs and berries for dessert the next evening, maybe after a dinner of seared fish with cherry tomatoes.)

Could be a good weekend for the okra pepper that Jeremy Chauvin, a Louisiana firefighter, taught me how to make after his recipe won the National Award for Best Firehouse Chili in 2017. Also for baking apple cider donuts for Sunday breakfast, and a large vat of Tomato soup for lunch all week.

And I love these sweet and spicy spare ribs with cilantro and cucumber, too much. Likewise, this roasted cauliflower gratin with tomatoes and goat cheese. So many choices! It’s going to be a beautiful weekend indeed.

Thousands upon thousands of other recipes await your attention on New York Times Kitchen. Yes you need a subscription to get there. Please subscribe today, if you haven’t already.

We also post inspiration on our Instagram and Youtube channel, where Sohla El-Waylly and her husband, Ham El-Waylly, recently took our mystery menu challenge and created dinner and dessert in an hour – with pickles.

And you can ask for help if something is wrong with your kitchen or our technology. Write: cookingcare@nytimes.com. Someone will get back to you. (You can also write to me directly: foodeditor@nytimes.com. I am rarely useful to anyone. But I read every letter sent.)

Now this has nothing to do with water baths or countertop fryers, but you should read “Rachel del Valle”Letter of recommendationIn The Times, devoted to the pleasures of a printed dictionary, in his case a 1954 copy of Webster’s New International Dictionary, Second Edition.

In Vanity Fair, here is Nancy Jo Sales’ account of an Exeter sexual misconduct investigation, the Tony New England boarding school she attended. She was the victim of this misconduct, school officials told her. Sales were stunned. She said it never happened.

Finally, some new onion chopping music from: Water From Your Eyes, “Quotes. “Listen to this, and I’ll see you on Sunday.



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Newsrust - US Top News: What to cook this weekend
What to cook this weekend
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