What to Cook This Weekend

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Dorie Greenspan is in The Times this week with a tomato recipe that — right now of the 12 months, the markets full of ripe, lovely fruit — is as near a must-make as we are able to muster right here at NYT Cooking: a tomate confite (above), impressed by a long-ago journey to see the artist Claude Monet’s home in Giverny, France, and the dish Dorie had earlier than the go to, on the restaurant Le Jardin des Plumes. It’s astonishingly lovely, with taste to match. Go to!

Tonight is the beginning of Rosh Hashana, the Jewish New Yr, and I want all these celebrating a very good and candy 12 months to return. Shana Tovah! Do you have got your shabbat dinner deliberate? If not, we’ve assembled plenty of recipes applicable for the meal, not together with my favorite recipe for brisket, which comes from Joan Nathan as so lots of our greatest dishes for the Excessive Holy Days do.

What else to make this weekend? I’m excited to prepare dinner Sohla El-Waylly’s chicken korma, tailored from the one her mom made when she was a toddler. As you’ll study from this delightful video on our YouTube channel about three dishes that inform Sohla’s life story, the korma is deployed most appetizingly as a sandwich filling, on white bread with mayonnaise unfold wall to wall.

There’s nonetheless time and produce accessible to make considered one of our 25 most popular recipes of the summer. You would make a pimento cheese frittata. Or Peruvian roast chicken with spicy cilantro sauce. Undoubtedly I’m making our Darun Kwak’s new recipe for kimbap, if solely so I can have leftovers to soak in overwhelmed egg, earlier than pan-frying them golden.

Then, to spherical out the weekend, baked artichoke pasta with creamy goat cheese for dinner, and baked apples for dessert. How about that?

Hundreds and 1000’s extra recipes are ready for you on NYT Cooking. Come browse our digital aisles and see what delights you. Save the recipes you’re desirous about, and charge them once you’re completed cooking. You may even depart notes on them, to learn your self or others in our rising and still-friendly group of subscribers, at the least in case you are a subscriber your self. (Subscriptions help our work. They permit it to proceed. I hope you’ll sign up today, in case you haven’t already. Thanks!)

And in case you run into hassle alongside the way in which, both in your kitchen or on our web site or apps, simply get in contact: cookingcare@nytimes.com. Somebody will get again to you. We’ll attempt to repair what ails you.

Now, right here’s a delight to look ahead to: our Melissa Clark in conversation with Len Berk, the final Jewish lox slicer at Zabar’s in New York, on Tuesday, Sept. 22 at 5 p.m., Japanese time. Jodi Rudoren, who left The Instances in 2019 to develop into the editor of The Ahead, will average the dialogue as a part of her newspaper’s sequence “#ForwardFocus: Talks in Trying Times.” Enroll at this time!

It’s nothing to do with appetizing or three-inch steaks, however in case you missed John Lahr on Ethan Hawke, in The New Yorker, please treatment that scenario this weekend.

Right here’s Elvis Costello, “Radio, Radio,” dwell in 1978. It’s excellent.

Lastly, a e book you must begin this weekend and speak about for years: “A House for Mr. Biswas,” V.S. Naipaul’s 1961 novel. Get pleasure from beginning that and I’ll see you on Sunday.

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