Try a new dinner menu from David Tanis, and more.
 | | Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas. |
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Good morning. We're in that quiet moment before the holiday season really takes off, and it's put me in the mood to make food for the freezer and the pantry. That way, when I'm exhausted in coming weeks, deliciousness need only be assembled or heated through. |
I thought I might make a lobster mac and cheese to reheat and eat on New Year's Day. But forget it. That's dinner tonight. (Try it with shrimp if lobster's not your game.) |
As for the rest of the week … |
I love Sue Li's recipe for a caramelized onion galette. Since it's a weeknight, I'm going to try it with store-bought puff pastry instead of her marvelous dough. Fingers crossed! |
Ali Slagle's latest recipe, for sweet and spicy pan-seared pork chops, is fast and super flavorful. You baste the chops in ginger butter, then cloak them in a sticky whiskey-molasses sauce. I might throw some carrots in the pan to go with the pork, and serve mashed potatoes on the side. |
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Write for help if you have trouble signing up, or if you have an issue with our technology: cookingcare@nytimes.com. Someone will get back to you. Or you can write to me: foodeditor@nytimes.com. I'm not very helpful. I can't respond to everyone. But I read every letter sent, and I can take a punch. |
Finally, here's a new poem from Ama Codjoe in The New York Review of Books, "Mother-of-Pearl." Think on that, and I'll see you later in the week. Melissa will write you tomorrow. |
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