What to cook now

Hello. Melissa Clark is in the diary we delivered near our subscribers’ front doors this morning, with a new recipe for what she calls ...

Hello. Melissa Clark is in the diary we delivered near our subscribers’ front doors this morning, with a new recipe for what she calls orzo with hazelnut butter and butternut squash (above). It’s a nice one-pot affair, rich and creamy and almost risotto-like in consistency: a sweet and velvety squash pairs well with a spoonful of refreshing ricotta against the heat of red pepper flakes and a a hint of lemon, an almost perfect response to the cold and humidity of a December evening. Maybe you could give it a try tonight? Strengthening!

Some will be entertaining this week, bringing friends and family together on celebratory evenings before the winter solstice, Christmas, the end of the year. David Tanis is ready for those with a lively menu of fennel and radicchio salad, followed by an all-you-can-eat fish stew and one ruby grapefruit granita for dessert.

For my part, I think of a meat pie, or one Guinness Breast Pie, to be served with a simple watercress salad seasoned with olive oil and plenty of lemon juice, with flaky sea salt. (Both can be fortified with a healthy cup of this amazing concoction that Chef Fergus Henderson calls baby walker equipment, a gelatinous cross between broth and magic made from pig’s trotters, vegetables and Madeira. I know. It’s a lot. But brew some for your next pot of beans and you’ll be a convert.)

Yet others will simply try to put a meal on the table against the backdrop of vacation work and drinks and children and the press of our current circumstances. For them, perhaps, this simple cold noodle salad with spicy peanut sauce, Where maple salmon, or one spicy cheese and black bean baking. (Not your speed? Here is our most popular recipes of 2021.)

There are thousands and thousands of other recipes to meet your specific interests and needs. New York Times Kitchen. You need a subscription to access it, that’s right, as you need one for Netflix to watch “Unorthodox. “

But we think it’s worth it: all of our recipes, plus the tools and features we’ve created to help you use them, and helpful notes from other subscribers. Subscriptions support our work and keep it going. i hope you will subscribe today, if it is not done yet. (If you have it and you like it, you might consider a gift subscription for someone else.)

In the meantime, we’re here for you if anything goes wrong while you’re cooking or using our site and app. Just write to us at cookingcare@nytimes.com and someone will answer you.

Now, it’s far from telling you to do fesenjoon Where japchae, but you should read The profile of Michael Schulman, in The New Yorker, by Jeremy Strong, the actor who plays Kendall Roy in “Succession”.

Jazmine Hughes of The Times will be driving a free virtual event Thursday, December 9 at 7 p.m. EST, to discuss how the pandemic is changing the cultural landscape of New York City. And she has a good team to do it: she will be joined by Laurie Anderson, Lynn Nottage and Sarah Schulman. RSVP here.

Classified vulture the 101 best New York movies. There is matter for debate there.

Finally, in case you missed it, here is Bill Friskics-Warren obituary for Stonewall Jackson, the country music star who spent six decades as a cast member of the Grand Ole Opry in Nashville. He died last week at the age of 89. His biggest hit: “Waterloo. “Listen to this, and I’ll be back on Friday.

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Newsrust - US Top News: What to cook now
What to cook now
Newsrust - US Top News
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