What to cook this week

Hello. Happy Mother’s Day to those who celebrate it, and a beautiful day also to those who are not. Hope you get exactly what you want...


Hello. Happy Mother’s Day to those who celebrate it, and a beautiful day also to those who are not.

Hope you get exactly what you want. It could be insanely delicious butter pancakes (above), or lunch Negroni. Maybe they are nice gifts from the children or flowers from your spouse. Maybe not. But I hope mothers around the world will also have a few hours to themselves, completely free from responsibility, able to do whatever they want. (Confidential to those with moms: Take the clue.)

As for dinner, let’s take roast chicken as André Soltner had planned, with these delicious lemon mashed potatoes and a pile of green beans that have been tossed in olive oil and roasted on a griddle under the chicken. It’s just a Sunday supper.

As for the rest of the week…

This recipe for spicy pasta with red pesto is the one that will get you into the sun-dried tomato game, especially if you’ve avoided them since the days when sun-dried tomatoes were everywhere and rarely used in favor of the associated ingredients. Not anymore!

Here’s dinner in 15 minutes if you’re good at peeling shrimp, and 10 minutes if you cook it with scallops instead: spicy shrimp and chickpea salad. Read the notes under the recipe. Our followers have made fascinating substitutions and hacks.

What I like about it slow cooker lemon chicken soup is that it is as good after a sunny day as after a cool, rainy day. And it’s excellent with store-bought tortellini mixed in at the end.

can you improve spaghetti carbonara? Perhaps. Try carbonara artichoke, in which Anna Francese Gass takes the quintessential Roman dish and adds another Roman favorite, artichoke hearts heated in the melted fat of guanciale. True story: If you use canned artichokes, the dish will come together in less than 30 minutes.

Thousands and thousands of other recipes are waiting for you on New York Times Kitchen. You need a subscription to access it. Subscriptions support our work and keep it going. Thanks for yours. And if you haven’t already, would you consider subscribe today? Thank you.

Please write for assistance if securing this subscription proves difficult, or if you have a problem with our site: cookcare@nytimes.com. Someone will answer you. (Visit us on ICT Tac, instagram and Youtubetoo.) And if something worries you, or if you just want to say hello, you can write to me: foodeditor@nytimes.com. I can not answer. But I read every letter sent.

Now, this has nothing to do with bouillabaisse or halva, but Dwight Garner reviewed Rax King’s book of essaysStickyin The Times last week. Dwight: “’Tacky’ was released last fall. I’m writing about it now because a) the women I’m closest to have traded heavily underlined copies for weeks, b) the Times hasn’t reviewed it, and c) I’m late to find out that it reads like sequential shots of Fireball Cinnamon Whiskey. Check this.

You should also read Cynthia R. Greenlee’s Deep Dive in, among other things, the ever-changing culture of chili cheese sandwiches, at Oxford American.

Those who have given up on terrestrial TV may have missed Peter McIndoe’s appearance on ’60 Minutes’ last week, recounting how the birds are not real. It’s worth your time.

Finally, music for Mother’s Day to please us: Outkast, “Mrs Jackson.” Have a nice day. I will be back on Monday.



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