What to cook now

Hello. In The Times this week, Kayla Stewart took readers on Ebony test kitchen journalist visit which closed in 2010 and was nearly de...


Hello. In The Times this week, Kayla Stewart took readers on Ebony test kitchen journalist visitwhich closed in 2010 and was nearly destroyed by Chicago developers before being rescued, restored and now presented, in all its 70s glory, as part of “African/American: setting the table for the nation», an exhibition which opens on February 23 at the Africa Center at Aliko Dangote Hall in Harlem.

To accompany her article, Kayla delivered three ace recipes from the magazine’s archives: for stewed chicken and meatballs (above), honey glazed carrots and rose petal pudding. (All three were originally developed by Freda DeKnight, who became Ebony’s editor in 1946 and worked there virtually until her death in 1963.) weekend.

For tomorrow’s breakfast, I would like to recommend this recipe from small batch blueberry muffins. Prepare them after you finish dinner tonight and in the morning choose your own adventure: grilled, grilled or room temperature. (I’m torn, me!)

Then, for lunch, a classic tuna salad sandwich. And back to dinner, either pasta with fresh herbs, lemon and peas or one vegan bolognese with mushrooms and walnuts.

And so the week will unfold before us: pork chops with lemon-caper sauce one night and shrimp burgers on another. Scrambled eggs for breakfast, overnight oats, waffles, repeat. A Cheddar, cucumber and marmalade sandwich for another lunch? Or a large jar of five minute hummus? I would absolutely like to do ground beef chili with chocolate and peanut butter for dinner soon, and tofu larb as well as.

Thousands and thousands of other recipes to make this week delicious are waiting for you on New York Times Kitchen. (You can find even more inspiration on our social media channels – mainly on ICT Tac, Youtube and instagram.) It is absolutely true that you need a subscription to get there. Subscriptions support our work and keep it going. Thank you for yours. And if you haven’t done it yet, I hope you will. subscribe today. I also thank you for that.

Please write if something goes wrong while cooking or using our site and app: cookingcare@nytimes.com. Someone will answer you. (If not, you can write to me: foodeditor@nytimes.com. I can’t do much more than amplify your voice with our teams. But I read every letter sent.)

Now it has nothing to do with vodka sauce or pancake batter, but if”Yellowstone” East “Succession“for parts of the country that aren’t populated by media elites, what’s Montana’s version of”Invent Anna”? Because it’s a show I would like to see.



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