What to cook right now

Good morning. There’s nothing wrong with a dinner of chicken tenders and fried sauce. This is especially the case if there is a child in the home, or a young adult who was a child, or anyone who needs pure comfort before an autopsy.”Balto II“Or the latest episode of”Happiness. ”

Chicken tendon is a consolation, a taste of youth nostalgia. You can eat them with your fingers or fold them into a submarine roll for chicken Parm sandwiches. With fried sauce and some salted sliced ​​tomatoes and chopped lettuce, you can turn them into a special treat. You shouldn’t forget trends, never.

But maybe you could grow them a bit? That’s what Ali Slagle did with her new recipe for chicken meatballs (above). The panko and Parmesan mixture coats their exterior and enters the filling, and they’re crispy over medium heat to prevent the oil from splattering all over the place. I’m putting my stake in a hero tonight. How about you?

Maybe you’ll make Vallery Lomas’ new recipe for whetstone and greens to replace. With quick cooks to prepare in a week and lots of Cheddar added at the end, it’s a creamy and rich meal that comes together quickly – with a combination of collard greens and mustard greens to make texture change.

Or have you considered? grilled rice paper with white beans, leeks and lemon? It’s a big meal already, but I don’t think it’s crazy to drop a bunch of shrimp under the broiler to serve on top, and I’m sure it would also go well with grilled chicken thighs. Maybe with a few yoghurt capsules?

Other recipes I want to cook right now: something from our collection about Recipes for Lunar New Year on Tuesdays (the longevity noodles with chicken, ginger and mushrooms?); vegetarian kofta curry; fish with olive butter sauce; gilgeori toast. And, at some point before the weekend, this absolutely Lobster mac and cheese, baby food is more updated and very, very tasty. (You just need a lobster!)

Thousands, thousands of other recipes right now are waiting for you on New York Times Cooking. Sorry: You need a subscription to access them. No apologies: They are really delicious recipes. Not to mention: Subscriptions allow our work to continue. If you haven’t already, you’ll have to look at it Sign up today? Thanks.

And remember: We’re watching for anything that crosses our path. Just write cookcare@nytimes.comand someone will get back to you, I promise.

Now, it won’t teach you how poke an egg or boneless a leg of a lamb, but it’s still important: Check out the second installment of Priya Krishna’s ‘On the Job’ series on our YouTube channel,”How to run a restaurant business on Instagram. ”

Far more than home-cooked meal prep, but no less fun for that: “”Sleeping Beauties,” A short story by Laura Demers, in Granta.

This is Julissa James in the Los Angeles Timesabout why people go to the desert to make hallucinations.

Finally, some new music to play with us: Jenny Hval,”Year of love. “Listen to that while you’re cooking. And I’ll be back on Wednesday.

https://www.nytimes.com/2022/01/31/dining/what-to-cook-right-now.html What to cook right now

Fry Electronics Team

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