What to cook now

Hello. For several mornings now, I’ve been adding a layer of marmalade to my buttered breakfast bagel and a sliced ​​hard-boiled egg, w...

Hello. For several mornings now, I’ve been adding a layer of marmalade to my buttered breakfast bagel and a sliced ​​hard-boiled egg, with a pinch of kosher salt. I like the hint of sweetness against the egg and salt and bread.

So I was delighted to discover Ali Slagle’s new recipe in a midday version: the ham and jam sandwich (above). It’s an extension of the Parisian sandwich known as a ham-butter: a split baguette with jam for sweetness, ham for salt, and Dijon mustard and black pepper for a bit of spiciness. Won’t you try?

Still in the mid-day area, I love Naz Deravian’s new recipe for borani-yeh esfenaj, an Iranian spinach yogurt dish, which makes a delicious midday dip with toast, or as an accompaniment to rice. (More lunch ideas: a Italian tuna sandwich; superior egg salad sandwich; sardine toast with tomato and sweet onion or one quick tomato soup with grilled cheese.)

Which brings us inexorably to dinner. You could give this slow cooker prawns in purgatory A try. If you’re working from home, make the sauce after lunch and let it sizzle nicely all afternoon, then add the prawns just before serving. If you prefer to go faster, there is always fried egg spaghettia four-ingredient meal that punches well above its weight.

What would you say one-pot chicken and rice with ginger and cumin? I love golden raisins so much.

Or you could do a cast iron steak, which uses a technique my dad used for burgers when I was growing up: you salt the pan rather than the meat, then flip the steak every 30 seconds or so over very high heat until it develops a serious golden crust. . It’ll be medium-rare in about 4 minutes, but check the temperature with that instant read thermometer I always tell you to buy. You want the steak to be around 120 to 125 degrees, and the temperature will continue to rise as it rests. (Bonus points if you do this while drinking bourbon and branch water and harassing me for my homework.)

And maybe serve it with these mashed potatoes with chili sauce and thai herbs?

There are thousands and thousands more recipes to cook right now waiting for you on New York Times Kitchenand inspiration to spare on our ICT Tac, instagram and Youtube accounts. You need a subscription to access it. We’ve talked about that before, I think. Subscriptions support our work and keep it going. If you haven’t already, would you consider subscribe today? Thanks.

We can help you if you have any issues with this or with our technology. Just drop a line at cookingcare@nytimes.com. Someone will answer you.

Now, this has nothing to do with rhubarb or strawberries, but Jill Lepore on a bike is a delightful read. It’s in the New Yorker.

In The Atlantic, Kaitlyn Tiffany wrote about why online viral challenge never comes back.

In a recent newsletter, I mentioned an annual motorless boat race in Washington State’s Inside Passage in Ketchikan, Alaska. A subscriber just put me on Zach Carver’s 2020 documentary, “The Race to Alaska.” Here is the trailerand he delivers.

Finally, André De Shields played his last performance as Hermès in “Hadesville“Last night on Broadway. He’s there accepting his 2019 Tony Award for Best Actor in a Musical. Enjoy, and I’ll be back on Wednesday.

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