Good morning. I’m running about 50 percent eggnog these days, a holiday party veteran, a mall rat still seeking the perfect gift for the perfect girl, the sort of person to wake up humming Burl Ives before making a smoothie and trekking off to work. I just want to cook.
And today I will cook, all day: no commerce, no caroling. I hope you’ll join me. It’s a choose-your-own-adventure deal. Either you can make Yotam Ottolenghi’s new recipe for an upside-down lemon sponge cake with lemon-maple butter (above), and eat it after a dinner of diner burgers and frozen Tater Tots. Or you can reverse direction and make Melissa Clark’s stunning new recipe for a Feast of the Seven Fishes pie, then follow it with supermarket ice cream for dessert.
Whichever way you go, I think you’ll make these recipes again before the end of the year. They are stunners.
On Monday night, another new recipe, this one from Ali Slagle: a cheesy, smoky, black bean bake that you can serve with tortilla chips and cilantro.
Tuesday, yet another new one: Lidey Heuck’s chile and honey roasted salmon, which really and truly benefits from making it with wild-caught salmon instead of farmed. Someday we’ll nail down a really good farmed salmon. Melissa Clark’s out reporting on that even as I type. But in the meantime: You just can’t beat the taste of wild.
On Wednesday night, see what you make of this one: Sicilian-style pasta with bread crumbs and anchovies, a Paula Wolfert recipe that always reminds me of the food Antonella Cajozzo cooked for me in her beautiful little posada on the island of Gran Roque, in Venezuela, before things in that country got really bad.
Thursday night: miso chicken, some roasted green beans tossed with furikake, a pile of white rice.
And then on Friday, as a celebration of the week gone past, I’ll make Gabrielle Hamilton’s interpretation of steak tartare, with Vegemite and Irish butter, celery leaves and black pumpernickel bread. That’s adult behavior right there. It calls for a martini and John Pizzarelli playing Nat King Cole.
There are thousands and thousands more options for what to cook this week waiting for you on NYT Cooking. (Also, a lot of recipes for Christmas!) Go see what you make of them. If you hit a wall when you do so, it’s because we require a subscription to access our site and apps. That’s how we stay in business. (We even sell gift subscriptions!)
You can visit us on Facebook, of course. You ought to join our NYT Cooking Community while you’re there. We are on Instagram, of course. And we’re on YouTube with terrific videos.
Should anything go wrong while you’re cooking or surfing the site, write for help. We’re at: cookingcare@nytimes.com. Someone will get back to you.
Now, it’s nothing to do with black cake or pan pizza, but Marilyn Stasio turned me on to Attica Locke’s second crime novel about the Texas Ranger Darren Mathews, “Heaven, My Home,” which I’d missed. I loved her first, “Bluebird, Bluebird.” So read that one first!
Please meet this man from Seattle who has made it his life’s work to memorize “Finnegans Wake.” Alternative newspapers! Like a momma they birthed me. (Schooled me with hard knocks, better than Berkeley.)
How goes your holiday shopping? I like this gift guide from the kids at Momofuku. I also like this one from Christine Muhlke. And naturally I like the one we put together at The Times.
Finally, a happy birthday to this dude. I’ll be back tomorrow.
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December 15, 2019 at 10:30PM
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What to Cook This Week - The New York Times
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