 | | Linda Xiao for The New York Times. Food Stylist: Simon Andrews. |
|
Good morning. Is this a day of rest? Not hardly! There are roasts to prepare for sandwich fillings next week, and vinaigrettes to whisk and refrigerate so that someone doesn't sigh at the market and in exhaustion purchase some sad, plastic-bottled, creamy Italian situation, bumming everyone out. |
For others, it means Sunday sauce and garlic bread, served at 4:30 so everyone can be in bed by 9 at the latest. There's no better cure for the Sunday scaries than sleep. |
Then, for the rest of the week … |
Eleanore Park's air-fryer tofu works almost as well in a regular oven, and exactly as well in an oven with a convection setting. Potato starch gives the tofu an extra crispy skin, and the soy glaze makes it thrilling alongside a mound of rice, perhaps with some stir-fried greens. |
Gyudon is a Japanese fast-food staple, a quick-simmered mixture of thinly sliced beef and crisp-tender onions cooked in a sweet soy broth seasoned with fresh ginger. Alexa Weibel's recipe draws on ones by Yuko Yagi and Ivan Orkin to deliver a meal that one subscriber called, in a note below the recipe, "ridiculously good and simple to prepare. |
Cabbage is to late winter as corn and tomatoes are to late summer, and Melissa Clark's new recipe for cabbage rice soup is Exhibit A in why that's the case. |
Here's a terrific new recipe from Christian Reynoso for brussels sprouts amatriciana toasts. Wait, what? Simmering the sprouts in a porky, spicy sauce leaves them tender and smoky, and when you put them on toast, you've got an exciting new dinner. Truth: After we photographed the dish at our studio kitchen in Manhattan, we almost fought one another to get the last one. |
Head into the weekend with Ali Slagle's easy recipe for chicken fajitas, which she prepares on a sheet pan for minimal fussiness and maximum flavor. Ali calls for boneless, skinless breasts or thighs. If I can put a thumb on the scale? Thighs. |
Thousands more recipes to cook this week are waiting for you on New York Times Cooking. You do, in fact, need a subscription to read them. Here's why: Subscriptions support our work and allow it to continue. For a limited time, you can save on subscribing to all of The Times, including Cooking, during our All Access sale. Subscribe now to get unlimited access to our recipes and everything The Times offers. |
In other matters of administration, we are at cookingcare@nytimes.com if you run into trouble with our technology. You can also find me at foodeditor@nytimes.com, if you'd like to say hello or tell me off. I can't respond to every letter. But I read each one I get. |
Now, it's nothing to do with turmeric or the precise moment when rare becomes medium-rare, but here's Dan Kois, in Slate, on the case for hanging out. |
On the opposite end of the spectrum, here's the trailer for the French film "Full Time," in which there's not a lot of hanging out. |
Finally, Jon Pareles brought this new Fishbone track, "All We Have Is Now," to my attention, via the essential "Playlist" column in The Times. Listen to that nice and loud — those horns! — and I'll return at the end of the week. |
|
No comments:
Post a Comment