Wednesday
Yasmin Fahr took the flavor profile of ceviche – citric acid resists spices and aromatics – and applied it to this week’s quick dinner. dried shrimp with shallots and jalapeños. It was a delicious dinner.
Thursday
Broccoli and Cheddar soup may be an online favorite for chefs who are nostalgic for childhood meals in casual restaurants, but there is no trace of nostalgia in Alison Roman’s dishes. cooking recipe. Only bold flavors, especially if you heed her advice and use the sharpest Cheddar available, to deliver both a welcome richness and acidity.
Friday
And then you can end the week with Ali Slagle’s Spicy sesame noodles with chicken and peanuts, another bid for Lunar New Year goodness. Knowledge: I usually use ground pork in place of chicken. Fact: Make sure you remove all the white pulp from the orange peel to avoid bitterness. Opinion: It was a great meal.
Many thousands of other recipes to review are on New York Times cooking. It is true that you need to register them. Registration makes this whole operation possible. I hope if you haven’t already, you’ll check it out Sign up today. (If you have, thank you. Subscribers are the best part of this show.)
You should write to us for help if you are having trouble with our technology: [email protected]. There’s no point in just shouting at the browser. And you can write to me, at [email protected], if you want to get something off your chest. I cannot answer everyone. But I read every message I receive.
Now, just a few football pitches away, there’s nothing to do with knives and mis en place, but I’m enjoying Elinor Lipman’s clever, witty novel, “Miss Dedeanor.”
Did you see that actor John Larroquette is back in “Night Court,” on NBC? Alex Soloski interview him for The Times.
David Owen has been the editor of The New Yorker since 1991 and a contributing editor for both Golf Digest and Popular Mechanics. an inquiry to the magazine about the “objectively objectionable” use of this very sentence structure, preload and somersault.
Finally, here’s a new piece of music by Belle and Sebastian,”When We Were Very Young.” Listen to it a few times this week while you’re cooking. And I’ll see you next week.
