Lifestyle

What to Cook This Weekend

Good morning. Tejal Rao explores the dark, delicious the magic of Vietnamese fish sauce for The Times this week and bring us a great recipe for Bun trumpet (above), fish curry braised with coconut served with crispy raw skin – a street specialty of Kien Giang province, Mekong Delta. I want to make bun trumpet this weekend and eat it because it’s served in Phu Quoc, Vietnam’s largest island: at breakfast.

That would call for an early morning – this recipe takes over an hour to make. But what is a weekend without a project?

Or projects! Tomorrow could be your last day cream cake, in memory of Ebinger, a popular Brooklyn bakery that closed in 1972. On Sundays, you can make a dinner of Spicy big tray chicken served at the Spicy Village in Manhattan. And at some point, try Coq Au Vin. Also, Bavarian soft biscuits. And prosciutto duck.

But I understand if none of those are on the card for you right now. We’ve been in this dizzying cooking business for a long time, through lockdowns and quarantines, supply chain woes, fine and furious weather. It can be tiring. Some days are a win if you can fry an egg and serve it over steamed white rice with butter, soy sauce, and a dash of sesame oil. For many people, the weekend comes as a welcome opportunity: lying on the couch watching”Yellowstone,” Or wander the forest path before a deli sandwich and a nap.

So easy recipes for those who need them: Shrimp scampi; Creamy tofu noodles; Pan-fried sausage with tomato and chili. Or maybe a Mushroom chicken with green onion sauce? (I do it in a pressure cooker sometimes, just for a quick fix.) Definitely this caramelized cabbage and walnut pasta, supple and fragrant and rich.

There are thousands, thousands of other recipes this weekend waiting for you on New York Times Cooking. Yes, you need a subscription to access them. Sign up to support our work and allow it to continue. If you haven’t taken it out yet, would you consider it? Sign up today? Thank you!

We are always ready to assist if anything goes wrong along the way. Just drop us a line at cookcare@nytimes.com. Someone will get back to you. (You can also write to me: foodeditor@nytimes.com. I read every letter sent.) Or find us on social media: Instagram, TikTok and YouTube, primarily.

Now, it has nothing to do with cloth cheese or grilled ptarmigan, but you should read Joshua Hammer in GQ, on an elite Alpine helicopter rescue team A lot of work is being done in Switzerland as more and more skiers and snowboarders flock to distant lands, and as climate change makes snow conditions in the mountains more dangerous.

https://www.nytimes.com/2022/01/28/dining/what-to-cook-this-weekend.html What to Cook This Weekend

Fry Electronics Team

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