What to cook this week

Hello. Dorie Greenspan was in Paris this summer and came across a nifty and amazing cookie at The counter , François Perret’s pastry sh...


Hello. Dorie Greenspan was in Paris this summer and came across a nifty and amazing cookie at The counter, François Perret’s pastry shop at the Ritz hotel on Place Vendôme. For the Times this week, she wrote on the giant chocolate chip cookie he had made a cake for his children, with the mixtures scattered on top, next to his recipe for a home version (above) which is “surprising and fun, new, delicious and satisfying”.

I think this might be what it takes for dessert tonight after a dinner party. beef bourguignon if you have time, or a simple omelet muslin if you don’t.

For Monday’s meal, discover this new pasta recipe with andouille sausage, white beans and green cabbage, an all-in-one meal of great delight.

Tuesday I think you could try Zainab Shah’s recipe for aloo anday, a spicy Pakistani breakfast dish of potatoes and eggs that just happens to be a great weekday dinner.

And on Wednesday try to cook without a recipe. Just riff on a prompt: store-bought cheese dumplings, say, in a creamy, cheese-white clam sauce spiked with miso. Say what? Melt some butter in a saucepan and add a few sips of milk, cream, or half and half, along with a few tablespoons of the miso you have on hand. Simmer and add a can of chopped clams (including the juice!) To it, then thicken the sauce with a handful of grated Parmesan. It will come together fine, but you might want to add a little more milk. Season to taste (I like the red pepper flakes for that.) Now pour the ravioli into the pan to cook them with the sauce, and serve them sprinkled with chopped parsley and bread to sponge the sauce.

Three cups of vegetables for Thursday, with rice? Or ginger cauliflower soup?

And then you can run the week with dates wrapped in bacon, followed by vinegar chicken with crushed olive vinaigrette. Willie, one of our subscribers, has noted this recipe below: “This dish has one of the best effort (low) / delicious (high) ratios of any chicken dish I’ve made.” You can find this to be true yourself.

Thousands and thousands more recipes to make this week await you on New York Times Kitchen, however, yes you do need a subscription to get there. Subscriptions are the fuel for our stoves. They allow us to continue this work that we love. Hope if you don’t already have one you will subscribe today. (Note: You can also buy gift subscriptions for your family and friends.) And you will find more inspiration on our Instagram page and our Youtube channel.

Please contact us if you find yourself stuck in your kitchen or by our technology. Just send a line to cookingcare@nytimes.com and someone will answer you. You can also write to me if there is anything exercising you or if you just want to say hello. I’m at foodeditor@nytimes.com. I read every letter sent.

Now this has nothing to do with whole wheat flour or the taste of Irish butter, but I think you should read The cover story of Peter Kiefer for Los Angeles Magazine, about how psychedelic drugs are all the rage in Los Angeles right now. What could possibly go wrong?

Please read The Heartbreaking Story of Ellen Barry in The Times, of the five years police and prosecutors in Maine have spent pursuing a domestic violence case, and what happened to the end.

It’s a little hard to find now, but as my colleague Krysten Chambrot points out, this cookbook by Demetria Glace is pretty incredible: “Leaked Recipes: The Cookbook: A Collection of Over 50 Recipes Found in the World’s Biggest Email Leaks and the Stories Behind Them. “

Finally, here is Mitski, “The only heartbreaker“That’s what I want to listen to as I cook dinner tonight. Won’t you join me? I’ll be back on Monday.



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