What to cook right now

Good morning. In this week’s The Times, Kayla Stewart brings readers home a reporter toured the Ebony . test kitchenclosed in 2010 and was nearly destroyed by developers in Chicago before being saved, restored, and now introduced, in all its ’70s glory, as part of the “African Americans / Americans: Make a Country Table“, an exhibition opening on February 23 at Central Africa at Aliko Dangote Hall in Harlem.

Along with her article, Kayla submitted three great recipes from the magazine’s archives: cho stewed chicken and dumplings (above), Honey Glazed Carrot and rose petal pudding. (All three were originally developed by Freda DeKnight, who became Ebony’s food editor in 1946 and practically worked there until her death in 1963.) And so it was. tonight where I’m staying, even if I probably won’t get to the pudding until the weekend.

For breakfast tomorrow, I’d like to commend this recipe for mini blueberry muffins. Make them after you’ve finished eating tonight, and in the morning, choose your own adventure: grill, grill or steam in your room. (I am torn, myself!)

Then for lunch, a classic tuna salad sandwich. And back to dinner again, pasta with fresh herbs, lemon and peas or one Vegan Bolognese with Mushrooms and Walnuts.

And so the week will not share before our eyes: pork ribs with lemon caper sauce one evening and Shrimp sandwich on the other. Scrambled eggs for breakfast, Overnight Oats, Waffles, say again. ONE Sandwich of cheddar, cucumber and marmalade for another lunch? Or a big tub five minutes hummus? I absolutely want to do Ground beef chili with chocolate and peanut butter for an early dinner, and young tofu also.

Thousands, thousands of other recipes to make this week delicious are waiting for you on New York Times Cooking. (You can find even more inspiration on our social media channels – mainly on TikTok, YouTube and Instagram.) It is absolutely true that you need a registration to access them. Sign up to support our work and allow it to continue. I offer thanks to you for yours. And if you haven’t already, I hope you will Sign up today. I also thank you for that.

Please write if anything goes wrong while you are cooking or using our website and apps: cookcare@nytimes.com. Someone will get back to you. (If not, you can write to me: foodeditor@nytimes.com. There’s nothing I can do but amplify your voice with our teams. But I read every letter sent.)

Now, it has nothing to do with vodka sauce or crepe batter, but what if “Yellowstone” To be “Heir“For parts of the country without the media, Montana’s version of”Invented Anna”? Because it’s a show I want to see.

https://www.nytimes.com/2022/02/23/dining/what-to-cook-right-now.html What to cook right now

Fry Electronics Team

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