What to cook this week

Hello. Is this the day I convince you to roast a duck just so you can shred the meat and scatter it over sautéed scallops, then serve t...


Hello. Is this the day I convince you to roast a duck just so you can shred the meat and scatter it over sautéed scallops, then serve the mixture with a hollandaise sauce, accompanied by a peppery watercress salad? I hope so ! You don’t even need to roast a whole duck. A few thighs will do, cooked over low heat and slowly in a kind of confit situation. Shred them when they’re done, dutch, the salad then the scallops. Boom, zoom in. It is a feast on Sunday evening.

No? Maybe that’s what my kids called too tasty, and not what you want for the end of your weekend. But don’t dismiss the Dutch out of hand. You can instead serve the sauce with lightly poached salmon, with a small pan-seared steak or roasted broccoli. It’s luxurious, and I think we all need a little bit of that in our lives right now.

Monday, how about a kale and quinoa salad with tofu and miso? Or Eric Kim is awesome microwaved eggs (above), a silky and flavorful egg dish inspired by Chinese zheng shui dan, Japanese chawanmushi and Korean gyeran jjim. (it could be nice next to that shallot and squid pancakes, or just a bowl of rice.)

For Tuesday’s meal, take a look at this one-pan brown butter salmon with shallots and lemon, which meets in less than half an hour. So good.

And you can always write to ask for help, if you find yourself stuck with a recipe or our technology. Was at cookingcare@nytimes.com. Someone will get back to you. (You can throw darts at me if that doesn’t happen: foodeditor@nytimes.com. I have read every letter sent.)

We’re a long way from toasting almonds or clarifying butter, but it’s novelist, screenwriter and essayist Gore Vidal’s birthday. (He died in 2012, at 86.) Here it is jousting with William F. Buckley in 1968, in the 2015 documentary “Best of Enemies”.

Jazz for an Afternoon of Cooking: Eddie Harris and Jimmy Smith with “Autumn leaves», From 1996.

I’m going to read Jonathan Franzen’s “”crossroads”When it appears in bookstores and at the library this week. Lots of people too. And then we will fight for that, as we always do with Franzen’s work. Dwight Garner has read the novel before, of course. And here his opinion in time. Mark for further discussion!

Finally, let’s take a look at the annual of Garden & Gun good dog photo contest as he rushes towards completion. 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
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