“I’ve been making this sauce for 25 years. It comes out great every time.”

Marcella Hazan's Bolognese is a tried-and-true New York Times Cooking classic.

View in browser|nytimes.com Continue reading the main story January 21, 2024 Marcella Hazan's Bolognese sauce. Jim Wilson/The New York Times Sundays are for Bolognese By Sam Sifton Good morning. If there's a better scent in the world than Marcella Hazan's Bolognese sauce (above), I'm unaware of it. Well, apart from fresh-baked apple pie, that is. And wooden boats, spit-roasted lamb, fresh-cut hay and Jamaican black cake. But Bolognese is pretty great: that milk-calmed tomato over a bass line of beef, with a whisper of nutmeg warmth and a low hum of buttery onion. It's just the thing for a Sunday afternoon of winter cooking, grandma-style, in advance of a family dinner. Featured Recipe Marcella Hazan's Bolognese Sauce View Recipe → I serve the sauce with tagliatelle and a staggering amount of grated Parmesan, but it's also very good in a lasagna, like this great one that Julia Moskin picked up from Frank Prisinzano of the restaurant Frank in Manhattan. Perhaps one of those could be your dinner tonight. As for the rest of the week … Monday I love Kay Chun's recipe for a vegetarian take on Japanese katsu, usually made with chicken or pork. She replaces the meat with slabs of tofu and serves the crisp results over cauliflower-studded quinoa, with a bright lemon-tahini sauce. That's nice. Continue reading the main story ADVERTISEMENT Linda Xiao for The New York Times Crisp Tofu Katsu With Lemon-Tahini Sauce By Kay Chun 45 minutes Makes 4 servings Tuesday Some prefer a creamy clam chowder of the sort you'd be served in Boston, others the red-hued version that's common in Manhattan. Avoid the debate entirely and make my recipe for a clear and salty Rhode Island clam chowder instead. It'll put you in Galilee, walking on water. Sarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver. Rhode Island Clam Chowder By Sam Sifton 1 hour Makes 8 to 10 servings Wednesday There's a minimalist beauty to Mark Bittman's recipe for roast chicken, which employs just four ingredients and a preheated cast-iron pan to deliver a stunner of a meal, with tender white meat, juicy dark meat and crisp, salty skin. Maybe some puréed potatoes to go with, and a small green salad? Hopefully you'll have leftovers … Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Roast Chicken By Mark Bittman 50 to 60 minutes Makes 4 servings Thursday … because leftover roast chicken makes for a terrific weeknight meal. Lidey Heuck's recipe for avocado green goddess chicken salad is tangy, vinegary and luxuriously creamy without the addition of any dairy or mayonnaise. You could make a sandwich with it, but I like it best with Saltines. Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Green Goddess Chicken Salad Sandwiches By Lidey Heuck 25 minutes Makes 4 servings Friday And then you can welcome the weekend with Hetty Lui McKinnon's ace recipe for soy sauce noodles with cabbage and fried eggs, a riff on the Cantonese classic. The cabbage adds heft, crunch and a faint sweetness against the soy. It's ridiculously good. Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Soy Sauce Noodles With Cabbage and Fried Eggs By Hetty Lui McKinnon 30 minutes Makes 4 servings There are thousands and thousands more recipes awaiting you on New York Times Cooking. You need a subscription to read them, yes. Subscriptions make the whole enterprise possible. Please, if you haven't taken one out yet, would you consider doing so today? Thanks a great deal. Reach out for help if you find yourself flummoxed by our technology. We're at cookingcare@nytimes.com. Someone will get back to you. Or you can write to me if you'd like to say hello or deliver a complaint. I'm at foodeditor@nytimes.com. I can't respond to every letter. But I do read every one I receive. Now, it's nothing to do with purslane or lavender, but Ben Ratliff took to The New York Review of Books to write about Miles Davis going electric, and it's electric, Ratty at his finest. Here's Brendan Borrell in Hakai Magazine, on Pacific oysters. The Los Angeles Times's oral history of the Hundreds is worth a click even if you have no idea what the Hundreds is, or was. You'll learn. Finally, check out Black Francis singing with The Dandy Warhols on "Danzig With Myself." I don't think that I have any questions. I'll be back on Friday. Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018