What to Cook This Week

Good morning. There’s something special about dinner brought to you through the courtesy of friends and neighbors. My friend dropped some of the tuna he caught at the 100 span, and shove What I did with it is a testament to his generosity and the magical taste of the wild. I get the same thrill in the summer from someone else’s peak season tomatoes, given in exchange for a long-forgotten favor: one of the tastiest tomatoes sandwich one can eat.

At this time of year, if you know a hunter and the hunter is generous, the bounty could be venison, bows and gala, vacuum-packed and wrapped in colored butcher’s paper. white: back strap can be used. marinated and grilledor a shelf grilled in bacon fat and served with chives and dill.

However, my favorite preparation for that particular type of game? Grilled Mississippi (above), traditionally made with a grill chuck. The butter in the braised sauce keeps the meat incredibly tender, and the mild spiciness of the freshly cut pepperoncini complements its minerality.

Of course, that’s also true when you’re making food with a grill chuck. And that’s what I’m going to cook today, leaving the slow cooker running all afternoon while I watch NFL Conference Championship Games. I hope you will join me.

For the rest of the week. ….

Rick Martinez’s recipe for grilled vegetables and buttermilk Bring warmth to a weekend meal. While your vegetables bake, cook the dough over low heat with milk and water, then beat them with butter and buttermilk at the end.

One of the interesting things about Yewande Komolafe’s recipe for glazed tofu with chili and star anise is how you brown your tofu – in the form of a whole, so they have a crispy crust, but not as much as you slice and fry instead. It’s a different ratio between crispy and soft. I love it!

We all have a time when cooking at home where it is unthinkable that you could cook another meal. (That usually happens on Wednesdays.) Some take away orders, but I hope you’ll check out Christian Reynoso’s recipe for chicken noodles and greens instead, it’s made with roasted chicken and prepackaged greens that’ve been washed three times. It comes together quickly and is cheaper than anything you ordered.

Hetty McKinnon keeps a few jars of store-bought marinara sauce in her pantry, and I guess she’s not alone. She uses it for a simple way truffle parmigiana. You can also.

And then you can enjoy the weekend with Melissa Clark’s adapted recipe for Nashville style hot fried chicken served at Peaches HotHouse in Brooklyn. If you don’t have time to brine your bird, don’t brine your bird. We’re all just here trying to do the best we can.

Many thousands of other recipes to consider cooking this week are available at New York Times cooking. To answer a question I get a lot: You need to register to access them. Subscriptions allow us to continue doing this work we love. If you haven’t already, I hope that you will Sign up today.

Write to us for help if you have trouble with our technology: [email protected]. Otherwise, write to me if you have beef with us, or just to say hello: [email protected]. I cannot answer everyone. But I read every letter.

Now, it’s far from ghost peppers and limoncello, but Article by Ron Lieber in The Times about how Charlie Javice got JPMorgan to buy her company for $175 million, only to have the bank claim it was scammed? You must read it.

This is a poem by Adele Elise Williams in The Georgia Review, “Idols for dummies.”

Meditating on The Washington Post, in charge of Tom Sietsema $50 cocktail question.

Finally, here’s Wednesday’s new single, “Chosen to deserve,” from their upcoming album, “Rat Saw God.” Big “copper-headed demon“The harp. Enjoy them. Melissa Clark will join you tomorrow and I’ll be back at the weekend.


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