Food may be the last thing on your mind

Cook anyway, for the benefit of yourself and others.

View in browser|nytimes.com July 14, 2024 Melissa Clark's salt-and-pepper roast chicken. Andrew Scrivani for The New York Times Food may be the last thing on your mind By Sam Sifton Good morning. What are we to do, in these moments of unsettling, upsetting news? We scroll our feeds, read endlessly, watch media people talk and talk and talk, listen to them opine. We attend to the children, to our parents, our friends. We consider history, ponder the future. We anger and worry, mourn and resolve, and then return to the scrolling, the reading, the listening. We try to understand: where we are; where we're going; what it all means. And eventually, we get something to eat. It's weird to write that. Food doesn't obviously have a role in our understanding of events playing out on the world stage. Except that it does. We process news together, around tables, in the presence of those we feed, with whom we eat. And when the food on those tables is made with care and served with affection, it has a palliative effect on the psyches of all who consume it. For those who make that meal — that's you — it's a balm as well. There is so much that cannot be controlled in our world, so much that happens that we can only react to, so much that drives us to despair. But you can roast a chicken and serve it to people you love. Listen to them while you eat together. Featured Recipe Salt-and-Pepper Roast Chicken View Recipe → As for the rest of the week. … Monday I like this new recipe for tomato, basil and prosciutto pasta by Christian Reynoso for its utter simplicity: fresh tomatoes sizzled with garlic in oil, with freshly torn basil, melting prosciutto and a few dollops of ricotta on top. It's barely cooked. Just sprinkle with red-pepper flakes and serve. David Malosh for The New York Times. Food Stylist: Simon Andrews. Fresh Tomato, Basil and Prosciutto Pasta  By Christian Reynoso 30 minutes Makes 4 servings Tuesday Here's a taste of the Midwest for a weeknight win: Melissa Knific's recipe for turkey meatloaf moistened with grated apple. With a glaze of ketchup, vinegar, Worcestershire sauce and loads of black pepper, it makes for a lovely dinner alongside puréed potatoes or buttered noodles, and for a superior sandwich the following day. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Easy Turkey Meatloaf By Melissa Knific 1 hour 30 minutes Makes 4 to 6 servings Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Puréed Potatoes With Lemon Recipe from Ina Garten Adapted by Julia Moskin 50 minutes Makes 4 to 6 servings Wednesday Ali Slagle's new recipe for chile-crisp marinated tofu and tomatoes is a lovely riff on Chinese smashed-cucumber salads, with a combination of hot, cold, juicy and crisp that makes for a refreshing midweek meal. It's great with rice, and you wouldn't be wrong to augment the whole thing with slivered snap peas and a handful of cilantro leaves. Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne. Chile-Crisp Tofu, Tomatoes and Cucumbers By Ali Slagle 30 minutes Makes 2 servings Thursday I've been cooking Craig Claiborne's recipe for smothered chicken since high school, and used it to introduce New York Times Cooking to the world a decade ago. It's simple home cooking that I hope will become part of your repertoire if it isn't happily sitting there already. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Craig Claiborne's Smothered Chicken Recipe from Craig Claiborne and Pierre Franey Adapted by Sam Sifton 1 hour 20 minutes Makes 4 servings Friday Finally, David Tanis's recipe for cold spicy kimchi noodles is one of the great summer meals, a fiery antidote to high temperatures and higher humidity. I like mine with extra lime, but either way, it'll take you into the weekend nicely. I'll be back next week. Evan Sung for The New York Times Cold Spicy Kimchi Noodles By David Tanis 30 minutes Makes 4 to 6 servings 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 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