Lifestyle

What to Cook This Weekend

Good morning. Weekend for my in-house cooking project – Italian toast, Birria cake with chili broth, guanciale and the like. However, the three-day weekend? They are for the baking project. And with Presidents Day on Monday, I can’t wait to explore the possibilities presented by my colleague Krysten Chambrot’s thrilling new paper, “24 amazing cake recipes to change your kitchen game. ”

It’s filled with sage advice and clever tricks, and two dozen of our best and most loved recipes for making baking joy. I want to go deep into the tray of Butter mochito spread ganache and mascarpone on cake (above). I want to do tres lords bread pudding, Mango Cake, peanut butter cookies-miso, namoura – all my friends. Discover our collection of cake recipesand cook what you like.

But that’s not all you should be doing or eating this weekend. I really want to put in a tray pastelon, for example. I want to do Gravlaxalthough even if Monday is off work, it won’t be ready until next weekend, a brunch to keep you dreaming all week.

Arctic Char with spinach butter on Saturday night? ONE Carrot tart with ricotta and feta On Sunday night? granola pecans for brunch on Monday?

And I definitely want to have lunch: a Reuben sandwich sure (unless you don’t eat meat, in which case, welcome portobello patty melts); and either mushroom cake or one crab meat quiche (or both!).

You can find more inspiration for what to cook this weekend on our social media channels – mainly on TikTok, YouTube and Instagram. And there are thousands, thousands of other recipes waiting for you on New York Times Cooking. The fact that you need a registration to access them, you also need to register to learn how to cook intuitive in an online class taught by Los Angeles chef Roy Choi. Registration is the fuel in our kitchen. They allow our work to continue. If you haven’t tried it yet, I hope you will Sign up today. Thank you.

And what if something goes wrong along the way, with your cooking or our technology? Please write us: cookcare@nytimes.com. Someone will get back to you. Or you can write to me: foodeditor@nytimes.com. I am not a problem solver. I pass those requests on to our team. But if you have a complaint or a kind word, I will read every letter that comes in.

Now, nothing to do with rice cake or the excellence of black mushrooms preserved in chile oil, but I still think you should take some time this weekend to read Interesting and free review by Jessica Bennett in Imogen Crimp’s novel, “A very beautiful girl,” In The Times. You can go to the bookstore or library afterwards.

This is a poem by Jen Calleja,”Suction dustIn The White Review.

There is a great exhibit about Hans Holbein’s work at the Morgan Library & Museum in New York, but don’t listen to me. By Jason Farago program evaluationAlso in The Times, will get you there or, at any rate, have you Explore the collection Online.

Finally, Spoon is back. This is “The Devil & Mister Jones, ”From the band’s newest track,“ Lucifer on the Sofa. “Sounds good and loud. And as the saying goes, I’ll see you on Sunday.

https://www.nytimes.com/2022/02/18/dining/what-to-cook-this-weekend.html What to Cook This Weekend

Fry Electronics Team

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