Lifestyle

What to cook this week

Good morning. This is the time of year for some of us, and if you’re not careful, you might find yourself re-enacting the concept of being chilled to the bone. Staying too long on the sidewalk to talk to a neighbor, or rushing to the bodega in a sweat and without a hat? It can leave you feeling like you’ve been frozen forever. It is a state that is difficult to change.

But broth and soup and tea can help. It’s the blanket inside, the hot tub is drinkable. Yewande Komolafe called them “rehabilitation“And rely on them to bring warmth and brightness to the coldest days of winter. Her three newest recipes do just that: a ginger and turmeric bone broth with green vegetables; One citrus and herbal tonic (above) which I like very hot; and a beauty Delicious Thai curry with silken tofu and herbs. Today I will make all three dishes and have curry for dinner. Tonic I will boil over to go to work. And I’ll keep the bone broth on hand to recover from any missteps next week that’s available in the store. (Another light bulb exploded in the car? Chatty Cathy at the farmers market? Long wait outside to test for Covid? Could be anything!)

Here’s the plan for the rest of the week.

I love Hetty McKinnon’s new recipe for setgdrh, a pantry and freezer meal inspired by pho won, with store-bought dumplings in place of tons of won and a fun introduction to your Lunar New Year celebrations. (We have download more recipes for vacation here.)

If you’re not making noodles or steamed fish tonight, maybe chicken? I have found the root of this wonderful recipe for chicken and shallots years ago, on the Twitter account of chef Andrew Zimmern, who learned it from his then-wife Rishia, who adapted it from Martha Stewart. Wheel in wheel. “I call this the best chicken I’ve ever made,” notes one subscriber below the recipe, which now has more than 8,000 five-star ratings.

Melissa Clark’s Pearl Couscous with Creamy Feta and Chickpeas It’s a great midweek meal, you can scratch an itch with polenta or risotto, although a lot less work. I like Melissa’s advice to serve the dish on a bed of raw, wilted spinach. Very good.

This Mushroom rolls from Naz Deravian are inspired by Iranian kotlets and kookoo, and they make a delicious vegetarian meal when stuffed into a sandwich with lettuce, herbs, and pickled peppers. (No flatbreads? Try them on a baguette!)

And then you can start the weekend with Sarah DiGregorio’s latest installment: a Baked cod with butter cookies. Here’s an easy version of the classic New England stuffed fish: cod covered in crackers and simply grilled until done. Substitute black-dot cod if you can’t find cod, or use another light, flakey white fish. (Soundtrack: “Scrod, ”From Mente, Historically Boston’s worst band.)

Tens of thousands of other recipes this week are waiting for you New York Times Cooking, at least once you’ve taken it out a subscription to our website and apps. We think it’s a good deal. You get the recipes. We have to keep creating more. So if you haven’t, have you considered? Sign up today? Thanks.

We’ll be in the wings like doting stage parents if anything goes wrong along the way. Just send a flame to cookcare@nytimes.com, and someone will get back to you. (You can also write to me: foodeditor@nytimes.com. I read every letter sent.)

Now, it’s a far cry from hot sausages and the scent of pasture, but I was looking for a new crime series to read, and Giles Blunt’s John Cardinal novel is shaping up to be just that. Start at the top: “Forty words for sadness. ”

I’m a bit late to it – they’re sold out – but “by Andrew Kuo”Ideal Map of New York City, 5/15/20“Is pretty rad.

https://www.nytimes.com/2022/01/30/dining/what-to-cook-this-week.html What to cook this week

Fry Electronics Team

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