What to cook this week

Hello. “Every dish exists in its own continuum. Bryan Washington wrote in the New York Times Magazine this week, “but they become int...

Hello. “Every dish exists in its own continuum. Bryan Washington wrote in the New York Times Magazine this week, “but they become interconnected through our personal experience. You eat a meal that blows your mind. This dish works its way into your life. One year, you go heavier on the garlic. The next, a little lighter over arctic char. Or maybe you prefer more chili, more lime, more spiciness, until a meal’s story merges with your own.

Bryan used this observation to start a discussion about a dish he first ate in a small bar in Tokyo and has since brought into his home and life: kakuni (above), seared pork belly simmered in sake, soy sauce and sugar until it takes on a kind of velvety smoothness, simple and delicious. “The dish is extremely comforting,” Bryan wrote. “You’re just as likely to find it chalked on a bar’s menu board as in the nightly rotation of someone’s house.”

Wildly Consoling is about what we need right now. So kakuni is on my menu for tonight.

As for the rest of the week…

I like the salty taste of the cheese against the bitterness of the green vegetables and the lemony vinaigrette of this escarole salad with smoked halloumi croutonsand I love the dish even more when I sprinkle pomegranate seeds on top.

It will be hot and humid where I am staying soon enough, and I want to enter one last time Burgundy mushroom before that happens. Use as many kinds of mushrooms as you can – and absolutely maitakes for their beefy texture – and caramelize them deeply for extra flavor, please.

Hot Mustard and Honey Glazed Chicken for the middle of the week? It uses tangy Asian mustard powder to infuse a spicy-sweet lacquer of honey, soy sauce and garlic that drips into the bed of potatoes and carrots under the meat – a classic dinner on a griddle .

these Sloppy Joes with Smoked White Beans and Beef are a revelation: a childhood favorite made with a lot less meat and no less taste. “I loved this recipe,” wrote a follower below the recipe. “It’s nice and sloppy and super tasty.”

And then Friday you could run to this amazing maiale al lattebraised pork in milk, made in an Instant Pot, maybe with a carrot cake for dessert? What a great way to end the week that would be!

There are thousands and thousands more recipes to cook this week waiting for you on New York Times Kitchen. (Find more culinary inspiration on our ICT Tac, instagram and Youtube channels.) Yes, you need a subscription to access recipes. Subscriptions support our work and keep it going. I would like to ask you, if you haven’t come out yet, that you consider subscribe today. Thanks very much.

And we’re on your side if anything goes wrong while you’re cooking or using our technology. write cookingcare@nytimes.com. Someone will answer you. (You can also write to me, if you feel aggrieved, in a good mood, or anywhere in between: foodeditor@nytimes.com. I read every letter sent.)

Now you would have to travel a long way over rough terrain for this to have anything to do with French toast Where Peruvian chickenbut I liked Tony Scherman’s one profile of guitarist and vocalist Molly Tuttle, in The Times. Here she takes over Neil Young’s “Hopeless,” inhabit.

I love David Reamer’s Alaskan history column in the Anchorage Daily News. Here it is on Martha Greer“Mother White”, an early and important figure in the development of the city.

Peter Scalpello has a new poem in Granta, “Blue room, faux blue veins.”

Finally, discover Gary Garay in the Image magazine of the Los Angeles Times, on the legacy of Jonny Chingas, the Los Angeles musician Gustavo Arellano once called “the fly of Chicano rap.” And I’ll be back on Monday.

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Newsrust - US Top News: What to cook this week
What to cook this week
Newsrust - US Top News
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