Good morning. The streets are still quiet from the midweek Christmas. The subways shuddering across the city are a little emptier than usual. They seem a little haunted. It’s an unsettled, unsettling time: a new year coming, and with it the promise and threat of change.
Home fires are burning, though! And they’re bringing forth delicious scents: chicken soups and fragrant lasagnas (above); apple pies and kitchen sink cookies; mulled wine, mulled cider, hot chocolate. It’s a wonderful time to cook.
You could make a mushroom potpie this weekend. Or spicy sesame noodles with chicken and peanuts. I could see a Guinness pie happening this weekend, after a day of preparing trotter gear to thicken it up. Alternatively, a big pile of roasted sweet potatoes with tahini butter? That is an excellent feed, especially with a lot of sesame seeds and a squeeze of lime juice.
A lemony carrot and cauliflower soup? A winter vegetable curry? It’s difficult to explain how many recipes we have for you — to cook tonight or tomorrow, or in coming days, months and years — how different they all are. Why, we even have a luxurious, homemade take on Hamburger Helper, a recipe Priya Krishna prized out of Mark Rosati, the culinary director of Shake Shack. I did not see that one coming.
Yes, you do need a subscription to access the site and apps, to leave notes on the recipes, to save and organize them, to send yourself grocery lists. You know why that is, I suspect. Your subscription supports our work. We are so happy to do it.
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And please write for help, should anything go awry along the way, either with your cooking or our technology: cookingcare@nytimes.com. We will get back to you.
Now, did you happen to read our Brett Anderson’s fond examination of L’Express, one of Montreal’s greatest restaurants?
While you’re at it, you should check out Hannah Kirshner’s evocative story about a Japanese-American family in Seattle and the New Year’s feast it has been making together since the early 20th century.
Also, do read this smart collaboration between Amelia Nierenberg and Quoctrung Bui, a report on how Chinese restaurants are closing across the United States — and how that’s a good thing, according to the restaurant owners.
Finally, a long fly ball from food and drink, but so desperately sad and funny that you’ll thank me all the same: Peter Schjeldahl in The New Yorker, on “The Art of Dying.” I’ll be back on Sunday. Cook something good!
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December 27, 2019 at 10:30PM
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