What to cook this weekend

Hello. I was in the Florida Keys earlier this week, visit with friends from key west library and looking for fish on the cold flats s...


Hello. I was in the Florida Keys earlier this week, visit with friends from key west library and looking for fish on the cold flats south of Saddlebunch, and this weekend all I want to do is cook from memories of the food I had there.

For example, roast pork El Siboney on Stock Island, with yellow rice, black beans and sweet plantainsthe meat softer and even silkier than a traditional pernicious. (In our recipe, Von Diaz loosely wraps the pork in foil for an hour of cooking. I think I’ll wrap it tightly for two hours and see if that gives the desired result.) Also, fried chicken with chicken with mashed potatoes, white sauce and puffed asparagus served with Geiger Key Marina: crunchy-soft-salty-sweet. (I will use chicken thighs instead of cube steak in this recipe for a more traditional chicken fried steak, then save the skins for those mashed potatoes and use a heavy hand on the salt for the Roasted asparagus.)

And I would definitely like to try a version of the hot salami and honey pizza that Rafe Halpern serves at Cafe by the sea at Southernmost House in Key West. For that I will need Pizza dough; a sauce of canned tomatoes simmered with diced salami and garlic; a few pieces of low-moisture mozzarella and grated pecorino; and a healthy drizzle of heated honey with red pepper flakes at the end. (Here is how to make pizzaif you want to try it yourself.)

It’s me, in any case, constantly brought back to the past. It was unusually cold during my visit and these meals brought warmth. You may prefer to cook something less improvised. For that, take a look at this great dinner menu from our David Tanis: mozzarella with charred radicchio and salsa verdefollowed by rigatoni al forno with cauliflower and broccoli rabe (above), and Italian almond cookies for dessert.

Or you can try these awesome vegetarian swedish meatballs, in which mushrooms, chickpeas and bulgur conspire to deliver the texture of ground beef in a velvety mushroom sauce. serve on generously buttered noodlesof cours.

Maybe a Cheddar Potato Soup with Quick Pickled JalapeƱos? A Alfredo pasta baked with broccoli rabe and lemon? Creamy Vegan Polenta with Mushrooms and Kale?

And absolutely, if you want to send a message to the universe about the seriousness of weekend cooking, try your hand at eggs Benedict on Sundays, perhaps with the addition of a little reheated fresh crab. It’s delicious too.

There are thousands and thousands more recipes to cook this weekend waiting for you on New York Times Kitchen. You need a subscription to access it, just as you need a subscription to watch — and maybe laugh —”Golden ageon HBO Max. Subscriptions support our work. If you already have one, thank you. If you don’t, I hope you do. subscribe today.

We are always nearby, if you need help with anything. Write: cookingcare@nytimes.com. Someone will answer you. Or if you need more inspiration, visit us on our social media accounts: Youtube, ICT Tac and instagram. It’s fun to scroll.

It has nothing to do with cardamom or beets, but you should read Claire L. Evans in The Verge, in search of Susan Headley, an early hacker and phone phraker, then known as Suzy Thunder. It’s a crazy race.

I write in Times New Roman font and tolerate no exceptions, but RE Hawley in The New York Times Magazine always told me reconsider Garamond.

The London Review of Books has assembled a fine collection of writings from its archives, on the pleasures of the party. It’s worth diving into: “Delicious sponge cake.”

Finally, in The Times, Isabelia Herrera wrote about Raveena’s latest single, featuring Vince Staples: “Secret.” (I could listen to Staples rapping “Pretty women on Sunset” about 10,000 times.) Listen to that, and I’ll see you on Sunday.



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