What to cook this week

Hello. I loved Dorie Greenspan’s latest article for the New York Times Magazine , a meditation on his life in Saint-Germain-des-Prés in...


Hello. I loved Dorie Greenspan’s latest article for the New York Times Magazine, a meditation on his life in Saint-Germain-des-Prés in Paris, accompanied by a recipe evoking the neighborhood pastries. Her Chocolate and almond tiger cake (above) is a kind of cake-like financier, a play on a recipe scoured with chopped chocolate and known in bakeries there as “tigré,” which means striped. (Dorie misinterpreted this the first time she saw it and has called things “tiger cakes” ever since.)

It’s both elegant and casual, says Dorie, as appropriate for a dinner party as it is for a snack. I think that makes it as perfect a weekend recipe as you are likely to find. Maybe you’ll simmer cock in wine while it cooks. It would make a very special Sunday evening.

As for the rest of the week…

Start with this pretty harissa and white bean chili, exciting non-traditional and extremely tasty with its use of harissa and soy sauce in the base. Top with sour cream, lime and crumbled feta.

So how about this chicken and fries with paprika and rosemary the next evening, a plate dinner inspired by patatas bravas? If you have a few extra minutes, prepare some aioli to accompany him. You won’t be sorry. This bite of garlic versus juicy chicken and crispy potatoes is a wonderful combination.

I don’t know why, but midweek meals are the hardest for me – I want big flavor fast, and sometimes it seems like the only way to get it is to order a spicy pizza at the place of the corner. Enter this wonderful 30 minutes miso and seaweed ramen with egg, which has a beautiful broth flavored with miso-caramelized seaweed and shiitake mushrooms. The egg is optional, I guess. But I love the velvety quality it brings to the meal.

I really like this hob Mulligatawny soup as we turn the corner into the weekend. Chicken curry soup with red lentils and coconut milk is a blend of British and Indian cuisine that is especially popular in the cold darkness of midwinter. Bonus points if you earn them Naan to accompany him.

And then you can end the week with a new take on an old classic made famous by Marcella Hazan: pressure cooker milk braised pork. When my mother made this dish, she often served it at room temperature. Not bad! (I also like this chicken version, which I learned from Jamie Oliver. It is best served warm.)

There are many thousands more recipes to cook this week lined up for you on New York Times Kitchenat least if you have a subscription. I understand if it rubs. But subscriptions support our work and keep it going. Please if you haven’t already I hope you will. subscribe today. (If you want some different inspiration, visit us on social media: Youtube, ICT Tac and instagram.)

We’ll stay away, just in case you need help with anything. Just write to us at cookingcare@nytimes.com, and someone will answer you. You can also write to me: foodeditor@nytimes.com. I read every letter sent.

Now this has nothing to do with Cheez-Its or Sprite, let alone Roast Chicken and Bergamot Tea, but I’m just catching up on the “crossroads”, which is as much a novel about religion as it is about a broken family in the suburbs of the 70s: darkness crossed by light and grace. It’s very American, after all.



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What to cook this week
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