Try Eric Kim's recipe for Brunswick stew, a classic of the American South.
 | | Chris Simpson for The New York Times. Food Stylist: Simon Andrews. |
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Good morning. Eric Kim recently did some reporting on one of the great dishes of the American South: Brunswick stew (above): shredded meats cooked with tomatoes, corn and butter beans until a ladle can stand straight up in the pot. What meats? Squirrel or rabbit, traditionally, though most people use chicken today, occasionally supplemented with pork shoulder or chuck beef. |
His dispatch for The Times got me hankering to make the dish for Sunday supper, a main course to serve with cornbread. That's the way they do it in Brunswick County, Va., anyway. In Brunswick, Ga., the stew's more of a side dish to serve with barbecue. (Eric found a great line about that, from Roy Blount Jr., a humorist and lifelong Georgian: "Brunswick stew is what happens when small mammals carrying ears of corn fall into barbecue pits.") |
I hope you'll join me for that. As for the rest of the week … |
It's Halloween! If you'd like to make the affair a little more formal than a salad bowl full of mini Snickers and Charleston Chews, we've got a stellar collection of recipes that are sweet and not at all spooky. Just looking for dinner? Tuck into this Madhur Jaffrey recipe for winter squash and wild mushroom curry and watch "8 Mile" on Netflix instead. |
I love Kay Chun's recipe for chicken katsu because it's easy and delicious and because it's no less so if you use pork in place of the chicken. Make extra cutlets so you can use them to make katsudon for lunch the next day. Live the katsu lifestyle. |
And then you can head into the weekend with Kay's recipe for Nashville-style hot tofu sliders, which I don't serve on slider buns but on full-sized ones with a double portion of tofu and extra hot sauce on the side. |
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Please write for help if you encounter problems with our technology. We're at cookingcare@nytimes.com. Someone will get back to you. Or you can write to me, if you would like to say hello. I'm at foodeditor@nytimes.com. I read every letter sent. |
One of my brothers spends a not inconsiderable amount of time tracking the whereabouts of the ship Ever Given, which was famously stuck in the Suez Canal in 2021. Perhaps you'd like to do that yourself, or to watch over the ship Ever Forward, which somewhat famously ran aground in the Chesapeake Bay earlier this year. No? Vessel tracking websites are not for everyone. |
I took great pleasure in listening to Simon Slater narrate the audio version of Hilary Mantel's "Wolf Hall." |
I'll be back next week. Melissa Clark will write you on Monday. |
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