It's time for Super Bowl recipes, whether you watch the game or not: carne asada, nachos and more.
 | | Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. |
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Among them: this terrific new recipe for a classic Italian sub (above) with dressed onions, meats and cheeses, pickled peppers and shredded lettuce on a hoagie roll. I'm not generally snobby about ingredients, but I will say that a lot depends on the choice of roll. Secure a good one for sandwich excellence. No one wants a floppy sub! |
You could also make Texas-style chili. Buffalo chicken dip. Spicy tofu sliders. Whichever, you should embrace the notion of tailgating in midwinter today, no matter where you stand on the business of organized sports. The Super Bowl is a secular holiday right up there with Thanksgiving, worth celebrating just because. |
As for the rest of the week … |
It's Valentine's Day, so you may want to make steak Diane for two, but I like Yasmin Fahr's new recipe for pasta with feta and green olives, briny and slick. It comes together quickly, with big, big flavor, and is just the thing for nights when time is short because you forgot to buy flowers for your squeeze and had to backtrack 40 minutes to secure some. |
Here's a no-recipe recipe: roasted fish with ginger, scallions and soy. "My husband eats food, but doesn't love food, if you know what I mean," one subscriber noted beneath the instructions. "He LOVED this. I used seasoned rice vinegar, sesame oil, olive oil, ginger and soy sauce. And he couldn't stop talking about how good it was. Definitely going into the regular rotation!" |
Midweek is a perfect time to try this soothing, not-at-all-spicy white soondubu jjigae, the Korean mild tofu stew, with sweet radishes and savory mushrooms. I like it with kimchi and rice on the side. |
There are thousands and thousands more recipes to cook this week awaiting you on New York Times Cooking. (And you'll find more inspiration on our TikTok, YouTube and Instagram channels.) Yes, you need a subscription to access them. Subscriptions make it possible for us to continue to do this work that we love. If you haven't done so already, I hope that you will subscribe today. Thanks! |
Drop us a line if you run into trouble with anything while you're cooking or using our code. We're at cookingcare@nytimes.com; someone will get back to you. Or you can write to me. I can't help with much, but I read every letter sent: foodeditor@nytimes.com. |
Finally, here's Depeche Mode with "Stripped" on the "Wogan" show on BBC, 1986. A different time! I'll be back on Monday. |
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