Lifestyle

What to Cook This Weekend

Good morning. Novelist Bryan Washington joined our team of Eating columnists for The New York Times, and he started his work this week with paean for Jamaican beef patty, “The history of an island in the palm of your hand.” It’s a lovely essay with a sausage recipe (above) would make a delicious lunch, snack, or even complement to your weekend meal brown chicken stew with rice and peas.

(Back in 1995, my colleague Michael Cooper looked at how Jamaican beef patties are on the menus of pizzerias in New York, thinly sliced ​​and grilled with mozzarella cheese and pepperoni coins. That was the custom at my neighborhood sandwich shop when I was growing up and, if you have leftovers, you should try them at home.)

What’s left to cook this weekend? We have loads of new recipes. You can try Eric Kim’s Bacon and Onion Pasta, in a delicious vermouth sauce, fatty bacon that Eric swears would be the perfect foil for angel hair. Go!

Ali Slagle, meanwhile, has a rather interesting recipe for Pork ribs seasoned with spices and butter sprinkle with sugar and salt. You cook them in a pan, on low and slow heat, and beat them with butter. It can’t be that bad if you tried. She also offers this vegan dish red cabbage ragù it’s warmth and deep flavor. Would you bathe with nutritional yeast? I can.

Zainab Shah has a recipe for kharra masala fish It could be your new favorite, with tomato sauce and sweet and sour onions coming together in less than 30 minutes. Kasia Pilat brings us a wonderful Polish soup, ogórkowa zupaHearty with root vegetables, taking on a delicious flavor from the addition of pickles.

Other recipes to cook this weekend include this one caramel banana cake and this Creamy Swiss-style pasta with leeks, tarragon and lemon zest. I want to match some cod cake as well as some mason-style nachos on Sunday night, to accompany Mavericks-Warriors game.

There are many more recipes to make this weekend waiting for you New York Times Cookingand even more inspiration on our social media channels: TikTok, YouTube and Instagram. The fact that you need a registration to access them and use our tools and features. It’s also the fact that subscriptions allow us to continue doing this work we love. So I thank you for yours. And if you haven’t yet, I hope you will Sign up today. Thanks for that is good.

We’ll be ready to assist if anything goes wrong along the way. Just write us: cookcare@nytimes.com. Someone will get back to you. (You can write to me directly, if you want to send a dart or an apple: foodeditor@nytimes.com. I read every letter sent.)

Now, nothing to do with grapefruit or venison, but I love Elizabeth A. Harris and Thomas Prior’s.”How are books created?“In The Times, on how ink cartridges and scrolls were used to print Marlon James’s new novel,”Moon Witch, Spider King. ”

About women who fancy getting in trouble: “What Danielle Miller Learned From Horace Mann and RikersBy Gabrielle Bluestone in New York Magazine.

Here are some pretty cool picsfrom the Plating Project in Mumbai.

Finally, here is a new poem by Frederick Seidel, a poignant memory: “Whitney Ellsworth,” In The New York Review of Books. Enjoy it, and I’ll see you on Sunday.

https://www.nytimes.com/2022/02/25/dining/what-to-cook-this-weekend.html What to Cook This Weekend

Fry Electronics Team

Fry Electronics.com is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – admin@fry-electronics.com. The content will be deleted within 24 hours.

Related Articles

Back to top button