Time to toum your grilled cheese

The toum packs a wallop, as if you'd stuffed garlic bread with Muenster. So good.

View in browser|nytimes.com Continue reading the main story March 10, 2024 David Malosh for The New York Times. Food Stylist:Simon Andrews. Strolling down memory lane, eating grilled cheese and chocolate cake By Sam Sifton Good morning. I'm embracing nostalgia today, luxuriating in memories of a Brooklyn I never experienced, even though I'm borough-raised. Imagine egg creams at the soda fountain, a long trip on the rattan seats of an old-timey subway car, then the mechanical horse races at Coney Island and a visit to Ebinger's afterward, for blackout cake. See me in my peaky newsboy hat! And for dinner beforehand, maybe Chinese roast pork on garlic bread? Steamed hot dogs with mustard and relish? I don't know. Maybe just a wedge salad will suffice. I'll get my protein from the big glass of milk I'll drink with the cake. For Ham El-Waylly, nostalgia is a grilled cheese sandwich slathered with toum (above), a sauce made by combining garlic, lemon juice, salt and oil. The mixture is one that recalls the akkawi cheese manakeesh sandwiches he used to consume as a teenager in Doha, Qatar. The toum packs a wallop, as if you'd stuffed garlic bread with Muenster. So good. Featured Recipe Toum Grilled Cheese View Recipe → That's Sunday sorted. As for the rest of the week. … Monday Jorim is a Korean dish of beef braised with ginger- and garlic-spiked soy sauce. Kay Chun's recipe replaces the beef with tofu and mushrooms, which absorb the flavorful sauce beautifully. Make extra, so you can have the leftovers cold for lunch. Continue reading the main story ADVERTISEMENT Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Tofu and Mushroom Jorim (Soy-Braised Tofu) By Kay Chun 20 minutes Makes 4 servings Tuesday Melissa Clark's cheesy baked pasta with sausage and ricotta is like a cross between baked ziti and a sausage lasagna, but streamlined for weeknight preparation and maximum flavor. I follow the lead of those readers who cook it with orecchiette pasta, but shells or farfalle would work nicely as well. David Malosh for The New York Times. Food Stylist: Simon Andrews Cheesy Baked Pasta With Sausage and Ricotta By Melissa Clark 45 minutes Makes 4 servings Wednesday A miso vinaigrette punches up Hetty Lui McKinnon's recipe for miso leeks with white beans, a vegetarian main dish you'd pay a pretty penny for at a wine bar, topped with jammy steamed eggs. She uses whole leeks, greens included, and a steady, even heat to tenderize them. You should, too. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Miso Leeks With White Beans By Hetty Lui McKinnon 45 minutes Makes 4 servings (about 4 heaping cups) Thursday Beef barley soup is delicious, but it's not the most weeknight-friendly meal. Ali Slagle's kielbasa-barley soup uses a smoked link to give the recipe real complexity and depth of flavor — fast. Dill and vinegar add zing and bite. Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. Kielbasa-Barley Soup By Ali Slagle 1 hour Makes 4 servings Friday And then you can head into the weekend with my recipe for slow-cooker pork tacos with hoisin and ginger. If you set it up before your day gets going, it can burble along for hours and hours in advance of an early dinner you won't soon forget. Andrew Scrivani for The New York Times Slow Cooker Pork Tacos With Hoisin and Ginger By Sam Sifton 5 to 7 hours, largely unattended Makes 6 to 8 servings There are thousands and thousands more recipes waiting for you on New York Times Cooking. Yes, you need a subscription to read them. Subscriptions support our work and allow it to continue. If you haven't taken one out yet, would you please consider doing so today? Thanks. If you find yourself flummoxed by our technology, please write for help. We're at cookingcare@nytimes.com, and someone will get back to you. Or you can write to me in pique or pleasure: foodeditor@nytimes.com. I cannot respond to every letter. But I read every one I receive. Now, it's a considerable distance from anything to do with plum sauce or oven-roasted bacon, but here's Ronan Farrow, in The New Yorker, with a profile of RuPaul. Check out this excellent "Read Like the Wind" newsletter from Molly Young, on books about lovable, unlikable people. (She also recommends Norman Rush's novel, "Mating," which I do, too.) Allison Stewart, in The Washington Post, has a fine review of Margaret Wappler's hybrid memoir and biography of the actor Luke Perry, "A Good Bad Boy: Luke Perry and How a Generation Grew Up." Finally, here's a new St. Vincent track, "Broken Man." Listen to that while you're cooking, and I'll be back next week. 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