Try Yewande Komolafe's turbocharged butternut squash soup.
 | | Photograph by Sarah Anne Ward. Food stylist: Maggie Ruggiero. Prop stylist: Paola Andrea. |
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Good morning. I learned to make cherry pepper sauce (above) one afternoon at the restaurant Carbone in New York, alongside the chef Mario Carbone. I love the heat of it, and the acidity, and the way the whole thing gets velvety when you whisk in cold butter at the end. |
The recipe calls for bone-in pork chops. But you could make the dish with veal chops instead, or indeed with chicken thighs or seitan or steak. (You could probably drizzle it over a mitten and receive accolades.) Dress a bowl of plain spaghetti with olive oil and Parmesan to serve alongside it, and heat through some garlic bread in the oven so you can mop up the extra sauce. |
That's a fine Sunday supper. |
As for the rest of the week … |
Kay Chun's tofu and mushroom jorim is a vegan take on a Korean soy-braised dish, often made with beef. The tofu and mushrooms absorb the garlic-ginger sauce as the stew simmers, and are terrific served with rice and kimchi. |
Melissa Clark didn't invent sheet-pan cooking, but there are few cooks who've done more to deliver excellent recipes for the technique. Her latest, for sheet-pan chicken with crispy mushrooms, proves that point plain. |
Butternut squash soup gets turbocharged by Yewande Komolafe in a new recipe that sees the squash roasted before it's simmered briefly with tender onions, garlic and spices. The roasting concentrates the flavor beautifully. I think you'll find yourself coming back to this updated autumn classic. |
Raid the pantry to make Julia Moskin's iconic pasta with bacon, cheese, lemon and pine nuts, a modular recipe that you can easily make your own. Subscribers have subbed in pancetta for the bacon, and added toasted bread crumbs, diced tomatoes, pitted olives and baby spinach. How about you? |
And then you can head into the weekend with Alexa Weibel's recipe for mushroom potpie, which you top with store-bought puff pastry for the win. (If you can find an all-butter puff pastry, so much the better.) As a nod back to Yewande's squash soup, I'll roast the vegetables in a hot oven before mixing them into the filling. Intensity of flavor is the story of the season. |
Thousands and thousands more recipes to cook this week await you on New York Times Cooking. (You can find additional inspiration on TikTok, Instagram and YouTube.) Housekeeping: You need a subscription to access the recipes. Subscriptions support our work and allow it to continue. If you haven't done so already, would you please consider subscribing today? Thanks. |
If you encounter problems with our technology, please write us for help: cookingcare@nytimes.com. Someone will get back to you. And you can always write to me at foodeditor@nytimes.com, if you want to get something off your chest. I read every letter sent. |
Now, how about some housekeeping before we get to my weekly cultural recommendations? |
The New York Times Food Festival continues next week, with a series of dinners called "Nights to Remember," at a few of our staff's favorite restaurants in New York City: Semma on Monday, Oct. 17; Lodi and Shukette on Tuesday, Oct. 18; Bonnie's on Thursday, Oct. 20; and Dame on Friday, Oct. 21. Reserve a table now. |
Speaking of restaurants, on Monday we're also launching a newsletter for Times news subscribers, in which you'll receive our critic Pete Wells's weekly restaurant review a day before everyone else. Please sign up for that here. |
New short fiction: Elias Rodriques in The Oxford American, with "Rashida." |
Enjoy all that, and I'll be back with you next Friday. Melissa Clark will greet you on Monday. |
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