What to cook this week

Good morning. Sometimes in the winter, when my nerves are tight and the walls seem closed, my dog ​​and I get in the car and down the Rockaway Peninsula in Queens, as fast as we can. The emptiness of Park Jacob Riis At this time of year, the wide-open landscape of sand and sea, with cushion fish diving in the rips and seagulls soaring above mussel shells in the surf, combine to provide a respite from any disturbance. whatever it’s grabbing me in a glove. It restored my sense of wonder, of possibility.

I show up after those walks, full of energy and often hungry: because Pizza in Sheepshead Bay, Brooklyn, for Banh Mi at Sunset Park, cho pelmeni near the boardwalk at Brighton Beach, sometimes for the pleasure of pre-cooked, no-frills ham sandwiches and scrumptious Swiss cheese on supermarket croissants, with Dijon mustard and pickles or sliced ​​apples depending on the phase of the moon. I ate those lunches with glee.

That’s what I wish for you every day, at least one meal to make you really happy. And while a good walk can help encourage it, a good recipe provides reassurance. The Crispy tofu bread (above) from Superior Burger in New York, or Loaded with sweet potatoes with black beans and Cheddar. Probably chicken tarragon? Definitely (at least for me) this Salmon with sesame and herbs.

For the rest of the week, try these recipes.

A meal in your pantry Rice noodles with egg sauce is a great way to start the week, smooth and rich.

Fried chicken with green beans It’s a magic trick or a fun science project, it can be both: quickly prep the ingredients and then an hour and a half in the alchemy oven to make incredibly tender meat and flavorful beans. . Just add a bread, and dinner is served.

Whether you’re working from home or facing a commute, some prepare early in the morning slow cooker beans will produce uniformly soft beans in the evening, without needing to soak them beforehand. It is an essential formula.

Next is soy braised vegetable jjiminspired by the Korean meaty stew called kalbi jjim. It has the same flavor as the original but uses mushrooms and a hearty mix of vegetables in place of the usual short ribs. It goes very well with rice and kimchi.

You can find thousands and thousands of other recipes this week on New York Times Cooking. You need a registration to access them. I think I told you why in the past. Sign up to support our work and allow it to continue. If you haven’t already done so, I hope you will Sign up today. Thanks.

Of course, we will continue to be available, should something go wrong while you are cooking or using our website and apps. Just write: cookcare@nytimes.com. Someone will get back to you.

Now, nothing to do with smoked almonds or mustard chickenbut The Paris Review found a previously unpublished story by Cookie Mueller,”Drugs“Gives a look at a Manhattan that I think is now largely gone, and a good trivia.

Former Times art critic, Ken Johnson, is now a working artist, and his Instagram feed worth watching: colors and styles stand out against the gray skies of the season.

It’s very sad, but I think you should read it Stephanie Selby’s obituary in The Timesthe subject of the 1976 book, “A very young dancer“Died on February 3. It is that of Katharine Q. Seelye, who has traced Selby’s life with grace and empathy.

Finally, Kane Brown’s”One Mississippi“It seems to be playing in every store I walk into looking for something that can make something else work again, and I’m passing it on to you. Interesting! I will be back on Monday.

https://www.nytimes.com/2022/02/20/dining/what-to-cook-this-week.html What to cook this week

Fry Electronics Team

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