What to cook this week

Hello. One summer Sunday in 2008, Ligaya Mishan discovered the most remarkable biscotti. They were, she wrote for the New York Times M...

Hello. One summer Sunday in 2008, Ligaya Mishan discovered the most remarkable biscotti.

They were, she wrote for the New York Times Magazine this week, “thin enough to snap smartly under the teeth and then crumble obligingly.” And they were made by Mark Sopchak, a pastry chef who ran a flea market bakery with his wife called Whimsy & Spice, whom Ligaya stumbled upon while walking through Brooklyn. She quickly became a regular customer.

“Sopchak experimented with different flavors,” she writes, “but the ones I liked the most, which I requested every time and ordered as gifts for friends year after year, were rich in cocoa powder and nuggets. of chocolate. Inspired in part by the Mexican Mole, they had a touch of creaminess from cashews and a wild streak of chili powder, just enough to make you hum.

You can’t buy these Chocolate Chili Biscotti right now. Whimsy & Spice closed during the pandemic. But Ligaya convinced Sopchak to give him recipe (above), which we have adapted and tested for use in a home kitchen. And if you bake these biscotti today, you won’t regret it.

Nuts and mushrooms combine to replace the meat in this vegan picadilloperfect for stuffing tortillas or empanadas, or simply served with rice.

Rigatoni alla zozzona is a Roman pasta dish with tomatoes, black pepper, egg, parmesan, guanciale and sausage, a kind of mixture of amatriciana, cacio e pepe, carbonara and gricia — with sausages. However, it will not take you more than about 40 minutes to cook.

I had a remarkable dinner the other night at Anker in Greenport, NY, which started with a delicate link of merguez, the North African sausage. But the merguez was not made with mutton or beef, as is the tradition in Maghreb cuisine. Will Horowitz, the restaurant’s chef, prepares it with sea bream, a local fish. This put me on a whirlwind: merguez sausage and grilled onions with mint-lemon couscous tonight.

There are many thousands more recipes to cook this week waiting for you on New York Times Kitchenand even more inspiration on our ICT Tac, instagram and Youtube accounts. However, you need a subscription to access the recipes. Subscriptions support our work. Please, if you haven’t already, could you consider subscribe today? Thanks.

And if you have any problems with this, or with our technology, feel free to write: cookingcare@nytimes.com. Someone will answer you.

Now that’s a far cry from tostones or oatmeal, but this Play by Richard Warnica in Hazlittabout Mark Rothko and, improbably, Donald Trump’s inauguration as President, is quite a journey.

It’s not really beach reading, but it would still be a good book to read when visiting Chatham or Wellfleet: “The Shores of Bohemia: A History of Cape Cod 1910-1960by John Taylor Williams. It describes the movement of artists, writers, and thinkers north from Greenwich Village in Manhattan to the Cape and, more specifically, to Provincetown. (“Greenwich Village burned by the sun,” editor and journalist Floyd Dell called it.)

In The Times, Jason Farago is very good at what’s going on in the art world.

Finally, on Twitter, this family of woodcocks has movements. I will 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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