Korean fried chicken to save your Sunday

Serve with beer so cold it's flecked with ice.

View in browser|nytimes.com May 19, 2024 Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Happy tinkering By Sam Sifton Good morning. The weekends have been filled with frustration lately, all kinds of broken things that need to be fixed before anything fun can happen: the frost-killed hose bib out front; the 30-amp fuse in the hydraulics on the skiff; the shorted-out taillight on the trailer beneath it. That's often the way of the world: 20-minute jobs that can run to an hour if you're not careful, two if you're reckless. It's annoying! I suppose there are those who think about cooking this way. I am not one of them. A few hours out in the wild struggling with machines and I'm ready for the best reset I know: a retreat to the kitchen, a workshop I know inside and out, with every tool and ingredient in its place. Delicious is the best salve for exasperation, every time. So here's a dinner for anyone who's wrestled the weekend and brought it only to a draw: Korean fried chicken (above). Julia Moskin adapted the recipe from one developed by the food writer Cecilia Hae-Jin Lee, using either boneless chicken thighs or bone-in wings. Taste the sauce for the glaze as you make it — some will want a little less ketchup, or a little more gochujang. Serve with sheet-pan japchae and beer you've stored in the freezer while you're cooking the chicken, so cold that it has flecks of ice in it. Featured Recipe Korean Fried Chicken View Recipe → With Sunday sorted, you can turn to the rest of the week. Monday Simplicity itself: Melissa Clark's new recipe for buttered noodles with jammy eggs, a pantry classic that's as simple to make as it is comforting to devour. (Make extra eggs so you can drop them into ramen noodles for lunch later in the week.) ADVERTISEMENT Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich. Buttered Noodles With Jammy Eggs By Melissa Clark 20 minutes Makes 4 to 6 servings Tuesday The salmon harvest got underway on the Copper River in Alaska last week, and while I wait for the fresh fish to make its way east, I'm eager to use up the last of last season's canned sockeye with Lidey Heuck's recipe for salmon patties. I use crushed saltines in place of the panko, even though I have panko, because that's what I was taught by my grandmother. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Salmon Patties By Lidey Heuck 35 minutes Makes 6 patties Wednesday Ham El-Waylly's recipe for kung pao tofu is a bonkers-good vegetarian take on a mainstay of Chinese American cooking, fiery with dried chiles, tingly with Sichuan peppercorns and thick with peanuts in a silky, flavorful sauce. Could you use cashews in place of peanuts? Of course. Just as you might use cubed boneless chicken thighs in place of the tofu. Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Kung Pao Tofu  By Ham El-Waylly 45 minutes  Makes 3 to 4 servings  Thursday Here's a perfect recipe for a busy weeknight when almost the last thing you want to do is cook: Ali Slagle's lemon-garlic linguine. It's as satisfying as a loaf of fresh garlic bread fresh from the oven, though significantly silkier. You could, if you wanted, top it with seared shrimp or scallops. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Lemon-Garlic Linguine By Ali Slagle 30 minutes Makes 4 servings Friday And then, before heading into another weekend of chores, you should make Farideh Sadeghin's new recipe for tandoori chicken, which doesn't require a tandoor — your broiler or grill will do. Marinate the chicken for as long as you can manage, as the lemon juice and yogurt will help tenderize the meat. Serve with steamed basmati rice and cucumber cilantro raita. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Tandoori Chicken By Farideh Sadeghin 9 hours Makes 4 servings There are many thousands more recipes to cook this week on New York Times Cooking. You do need a subscription to read them. Subscriptions are what make this whole enterprise possible. If you haven't taken one out yet, would you consider subscribing today? Thanks. If our technology interacts poorly with yours, please reach out for help. We're at cookingcare@nytimes.com. Someone will get back to you. Or, if you'd like to speak to a manager, you can write to me. I'm at foodeditor@nytimes.com. I can't respond to every letter. But I read every one I receive. Now, it's nothing to do with parsnips or pea shoots, but you might consider watching the comedian Katt Williams's new special on Netflix, "Woke Foke," if only so you can read Jason Zinoman's critical accounting of the performance in The Times afterward. Jason is writing at the top of his game. Here's Benjamin Dreyer in The Washington Post on what he calls "Redefinition by Misapprehended Inference." That is, when words don't mean what many people think they mean. Salacious! GQ has an excerpt from Glenn Kenny's new book about the making of "Scarface." Every Hollywood story is grim and complicated and this one is no exception. Finally, Childish Gambino dropped a new video, "Little Foot Big Foot," featuring Young Nudy, off his surprise album, "Atavista." Watch that while your chicken's marinating. 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 ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. 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