What to cook this week

Good morning. It can be tough, on full days dark and terrible news, to imagine that cooking can do anything more than provide basic food. You are making a chocolate cake? You are launching pasta? What is that point of view?

The aim is to celebrate humanity even as others seek to destroy it, to find joy in the midst of sadness and above all to show love, the sentiment we most need to embrace in times of conflict. higher. You can find it simply roast chickena plate Spaghetti and meatballs or a cup of dal makkhani. Tonight, you can look it up in a bowl youvarlakia avgolemono, lemon Greek meatball soup (above). Bring any of them to the table and see: We found relief in service.

As for what to cook for the rest of the week…

I like this Broccoli salad with Cheddar and warm bacon vinaigretteInstantly tender and crispy, our Margaux Laskey adapted a recipe that chef Ashley Christensen included in her excellent cookbook “Poole’s: Recipes and Stories From a Modern Diner”.

Another new one from Kay, perfect for midweek: salmon hand rollThe fish is glazed with a version of the thick soy sauce commonly used for grilled eel, and wrapped in seaweed with rice, cucumber, and butter.

And then you can complete a week with the excellence of Meera Sodha chicken curry. It is specially accompanied by her aunt’s recipe for naan and, if only I had come on Sunday, this Chili sauce.

There are thousands, thousands of other recipes to make this week waiting for you on New York Times Cooking – and more inspiration on our social media channels: TikTok, YouTube and Instagram. You do, yes, need a registration to access them. Sign up to support our work and allow it to continue. Thank you for yours. (If you haven’t taken it out yet, I hope you will Sign up today.)

And if there are any problems during this process, please contact us for help: cookcare@nytimes.com. Someone will get back to you. You can also write to me directly: foodeditor@nytimes.com. I read every letter sent.

Now, that has nothing to do with baking muffins or blanching asparagus, but I think you should read “Letters from MiamiIn Harper’s, about hanging out with the Bitcoin crowd in South Florida.

It was actor Donald Logue’s birthday. He is 56 years old. This is webpage for the trucking school he runs in Oregon.

Please read “Love poem to break lines“In the Gulf Coast.

Finally, here is Ligaya Mishan in T Magazine, about food writers. See what you do for that. And I’ll be back on Monday.

https://www.nytimes.com/2022/02/27/dining/what-to-cook-this-week.html What to cook this week

Fry Electronics Team

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