What to cook this week

Hello. We will move on to the recipes in a moment, delicious for a week of meals, but we have some cleaning to do beforehand, before th...

Hello. We will move on to the recipes in a moment, delicious for a week of meals, but we have some cleaning to do beforehand, before this coming. Thanksgiving Day. Call me bossy if you will, but the work will pay dividends, I promise you.

First of all, if you are cooking, today is the day to prepare your plan: the recipes you will make; the list of groceries you will need to eliminate; when over the next two weeks and on the same day you will prepare each dish; how you are going to store and reheat them.

Are you buying a turkey? Fresh or frozen? Either way, it’s time to make some room in the fridge to store the thing, either to thaw it or to brine it or both. Take a look at your cupboards and pantry while you’re at it, and see what dry items you need and if you have room to store them.

And, finally, it’s a great day to do pie crust (Where vegan pie crust) and Stock for the freezer – for the latter, roast a few turkey wings in a hot oven for about 45 minutes, then follow the recipe as written. (Some will whole pies for the freezer. One could be Melissa Clark’s pumpkin pie (above), which she recently cooked in our studio kitchen for our YouTube channel; you can watch this video here. And maybe this savory maple pie by Lisa Ludwinski? Absolutely that of Julia Reed bourbon pecan pie.)

For tonight’s dinner, after all that hard work, you’ll probably want to relax. I like this simplicity Jerusalem Grill more Hummus, with pita and salad of diced Persian cucumbers, tomatoes, red onion and parsley, seasoned with salt, olive oil and lemon juice.

On Monday: mapo vegan tofu, enough so that there are leftovers for lunch the next day.

Tuesday how about brown butter salmon with shallots and lemon?

Braised chicken thighs with tomatillos for Wednesday ?

I would like to eat what I call amatriciana on the fly Thursday.

And then we can head to the weekend – the last one before Thanksgiving! – with roast chicken with apricot glaze.

There are several thousand more recipes to cook this week and for Thanksgiving wait on New York Times Kitchen. It’s true that you need a subscription to get there. Subscriptions support our work! I hope, if you haven’t already, that you subscribe today.

You can also visit us on our Instagram page and our Youtube channel. And we’re by your side, like the guides at your favorite museum, if you find yourself lost in a recipe or confused by our technology. Just ask for help: cookingcare@nytimes.com. Someone will get back to you, but if you want to make a complaint or give a compliment, you can always write to me as well: foodeditor@nytimes.com. I read every letter sent.

Now, this has nothing to do with spatchcocking poultry or the best way to peel a chestnut, but I think you’ll like David Wall’s letter of recommendation in the New York Times Magazine this week, “How I found comfort in volunteer firefighters. “

While you’re at it, check out this report on the confluence of illegal fishing and drug trafficking in the Gulf of Mexico, by John Burnett, in Texas Monthly.

Here is “Harlow», A short story by Sheila Armstrong, in The Stinging Fly.

Finally, a new music for us to play: Dashboard Confessional, “Here we go to move forward. “Teen vibe! Listen to this, 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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