What to cook now

Hello. Genevieve Ko is in The Times this week with a nice dispatch from Dublin , where she traveled to settle one of her daughters in c...

Hello. Genevieve Ko is in The Times this week with a nice dispatch from Dublin, where she traveled to settle one of her daughters in college. There is no meal plan at school, so her daughter will have to cook herself. However, Geneviève explored nearby stores with her and came up with an ace recipe for her daughter to make: whiskey-glazed salmon with salt-crusted potatoes (above).

This fish isn’t fried or pan-fried, which means it doesn’t give off the smoke and smell that puts so much salmon on the stovetop – a real plus in her daughter’s ventless kitchen. Instead, it’s cooked in a simple sauce of whiskey, sugar and Worcestershire sauce that thickens rather than splatters, slowly heating the fillet from the bottom up and giving the fish a savory sweetness while keeping it humid.

As for the potatoes, they are also prepared on the stove, boiled tender in salted water, then drained and tossed in the pan over a flame until dry and cracked with salt. salty on the outside and creamy on the inside.

Sounds like a great meal, far better than the Steak-umms and instant ramen that were a big part of my college diet, and which I’d love to cook tonight. Won’t you join me?

Alternatively, you can take a look at this terrific recipe for rice cakes with peanut sauce and hoisin. As Hetty McKinnon, who developed the recipe for us, notes, rice cakes are popular, wonderfully moist and incredibly versatile: “They can be used as a filling substitute for short pasta, added to stews, or quickly pan-fried with your sauce. favorite,” she wrote above the recipe. “Sold on the Chinese or Korean markets, they come in the form of tubes (like those used in tteokbokki) or sliced ​​discs, and are vacuum-packed or frozen, so they keep for a long time. (I especially like them in the buldak with cheese Korean food star Maangchi taught me how.)

Or maybe pork chops with jammy mustard glaze? Lemon spaghetti? Quick Chicken and Meatballs? Beef and broccoli? Salt and Pepper Shrimp Rolls?

There are thousands and thousands of recipes to cook right now waiting for you on New York Times Kitchen. (And more inspiration on our ICT Tac, instagram and Youtube channels.) Yes, you need a subscription to get there. Subscriptions are the gas for our stoves. They allow us to continue doing the work we love. Thanks for yours. (If you are not yet a subscriber, please consider do it today? Thank you!)

We’ll be there to help, if something goes wrong along the way. Just send us a message: cookingcare@nytimes.com. 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 gravlax cookies or thumbprints, but I enjoyed the roller coaster ride that is the thriller series”Pieces of her“, on Netflix. But again, I’d love to watch Toni Collette read Apple’s terms and conditions.

Charles E. Entenmann, the last of the family to run a historic Long Island bakery under their name, died last month at 92 years old. Dan Barry, a Nassau County kid and dedicated Entenmann consumer virtually from birth, wrote on the company square in the hearts of the people he served.

Also on Netflix, “Captain”, a police procedural set in Luxembourg, which is perhaps most distinguished by its language, a captivating mixture of Luxembourgish and French. (Plus, it’s very pretty.)

Finally, see what you think of Jody Rosen’s exploration of “rap scamin the New York Times Magazine: “Music by and from digital natives, a generation that grew up on an Internet teeming with concealers and scammers.” It’s fascinating! I will be back on Friday.

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