Turkey-zucchini burgers, cacio e pepe corn and more recipes for the long weekend.
 | | David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich. |
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It's exciting, that new-school-supply feeling. |
Some of you are starting to hear the roar of the autumn train coming your way, the one packed with school schedules, work demands and the most pressing question: Do you have sweaters you still like? |
A lot of us who don't live in the Northeast have been riding that train for a few weeks, and we're here to tell you that a cooking plan is the key to your happiness. (So is letting go of expectations, but this isn't about me.) |
Today, though, could be about a slow breakfast. My family recently drove to the North Carolina foothills and picked apples, so this puffy Dutch baby with apple slices luxuriating in an easy, silky caramel sauce is really appealing. Perhaps you are more a savory, sandwich-y sort of human. We got you. At least, Ali Slagel does. She has detailed instructions for how to recreate a bodega-style breakfast sandwich (above) — perfect for those of us who miss New York, especially in the mornings. |
And because great food is built with great technique, brush up on how to fry a perfect sunny-side-up egg. This simple little trick will help. |
As for the rest of the week … |
It's Labor Day, so you'll probably have some time to put together this classic bo ssam the chef David Chang figured out. (And how hilarious is Chang as Maya Rudolph's personal chef in "Loot" on Apple TV+?) Think about it on Sunday, cook it Monday and have leftovers for tacos or school lunch as the week unfolds. |
I have long been under the cacio e pepe spell, so much so that I am glad the flavor profile has moved past its origins. I like this variation for corn, which allows me to stretch the summer season out a bit. I'd throw a couple of Italian sausages on the grill next to it and call it supper. (Alternately, expand your cacio e pepe repertoire with this vegan version of the classic. The way the recipe builds umami is clever.) |
Pad krapow gai, a one-pan Thai stir-fry of chicken and basil, is one of those dishes that really punches above its weight, especially in the middle of the week. |
Zucchini is easy to come by right now, and it helps ground turkey become a juicy burger. (Make sure to add a lot of salt and pepper.) You could keep the summer squash theme going and dress some ribbons of raw zucchini with olive oil, lemon and Parm to go alongside. |
I'm coming in hot for the weekend with grilled jerk shrimp. (The fresh gulf shrimp are fat and lovely right now, but you can find good, sustainably caught frozen ones at the grocery store.) |
As always, reach out for help with our technology by dropping a line to cookingcare@nytimes.com. Our crew monitors it like an Italian grandma watching her sauce. |
And this has nothing to do with keeping my job and grilled cheese sandwiches, but I'm always fascinated with what calls people to certain careers. Here's Jarrett Van Meter with a good profile on one of the last live auctioneers, in that sleeper of a publication The Bitter Southerner. |
That's it for today. Like a bad boyfriend, I'll be back again tomorrow. |
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