It's a day of celebratory dishes, then back to weeknight cooking.
 | | Jenn Ackerman for The New York Times |
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Good morning. Holidays surround us today. Probably, you've already planned your play. It's time to play that plan. |
As for the rest of the week … |
I like this seasonal pasta primavera with asparagus and peas from Melissa Clark, easy, quick and delicious. The addition of crème fraîche makes it taste extra springlike and fresh, though a drizzle of olive oil would work in a pinch. The tarragon's essential. |
Ali Slagle has a new recipe that would make for a fine Tuesday meal: slow-cooker beef barley soup. There's no searing at the start, and plenty of umami from the dried mushrooms. It's a classic dump-and-go in the morning, and yields a fantastic dinner come dark. |
Cook's choice: either Zainab Shah's new recipe for keema shimla mirch, which pairs ground chicken with spices, aromatics, tomato, bell pepper and chiles; or my no-recipe recipe for a hasselback kielbasa. Either way, you get a quick weeknight dish on the night of the week when you may need one most. |
Hetty McKinnon's tofu and tomato egg drop soup is a tangy take on a classic Chinese stir-fry, made in soup form. Yes, there's ketchup on the ingredient list. It gives the broth a welcome sharpness. You'll see. |
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Now, it's a far cry from writing about Frenching lamb chops or using a coffee sock, and I loathe fictional depictions of journalists probably as much as police do fictional depictions of detectives, but there's still something exciting about the new "Tokyo Vice," on HBO Max. |
Finally, here's a poem from Taneum Bambrick in The New Yorker, "Separating." Enjoy that, and I'll be back on Monday. |
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