10/10 Tennessee onions

A golden casserole of thinly sliced onions, loads of butter, a spray of spices and a lot of cheese.

View in browser|nytimes.com November 17, 2024 Melissa Knific's Tennessee onions. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Grand Ole Onions By Sam Sifton Good morning. Tennessee onions are all over TikTok these days, a golden casserole of thinly sliced onions, loads of butter, a spray of spices and a whole lot of cheese. Melissa Knific brought us a recipe (above) that uses sweet Vidalia onions beneath a cloak of Cheddar, Swiss and Parmesan, and today I'm going to pair it with baked pork chops and collards, with the Nashville-born Jelly Roll playing behind me, "Son of a Sinner." Maybe some cornbread, too? You may think that's a little too on-the-nose, but I like a thematic meal once in a while, a trip somewhere without ever leaving the house. Featured Recipe Tennessee Onions View Recipe → As for the rest of the week. … Monday I'll kick off my week with my recipe for tofu and green beans with chile crisp, a sheet-pan dinner of distinction, excellent with steamed rice and extra chile crisp. You want a hot oven so that the tofu browns and the green beans really blister. Christopher Testani for The New York Times. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart. Tofu and Green Beans With Chile Crisp By Sam Sifton 30 minutes Makes 4 servings Tuesday Melissa Clark's recipe for lemony pasta with braised white beans is a revelation. The acidity of the fruit dances on the velvet of the beans, a perfect foil for the pasta, with pops of cherry tomato and the faint crunch of chopped parsley. Dinner in 30 minutes! David Malosh for The New York Times. Food Stylist: Simon Andrews. Lemony Pasta With Braised White Beans By Melissa Clark 30 minutes Makes 4 to 6 servings Wednesday There's something incredibly luxurious about Yewande Komolafe's recipe for honey-glazed chicken and shallots. Lime juice and honey lacquer the bird beautifully, and the caramelized shallots, tossed with sherry vinegar, provide a pickled, syrupy bite alongside the meat. Add some chile for heat and a little garlic for zip. By meal's end, you'll be mopping your plate with buttered bread. Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Maeve Sheridan. Honey-Glazed Chicken and Shallots By Yewande Komolafe 40 minutes Makes 4 servings Thursday Not all recipes for shrimp Creole start off with a roux. Vallery Lomas's version does and it's fantastic, the roux providing real body and an ambrosial nuttiness to the stew. The addition of hot sauce is optional in her view. In mine, it's required. Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Shrimp Creole By Vallery Lomas 50 minutes Makes 4 servings Friday And then you can head into the weekend with a bistro dinner made with the cunning of a cheat: my recipe for steak mock frites. I serve it with watercress and maitre d'hotel butter (there's a recipe within the recipe for that), but you might try it with Béarnaise sauce instead, or — as my steak-frites order goes at Balthazar in New York — with both. Sarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Maeve Sheridan. Steak Mock Frites By Sam Sifton 1 hour Makes 4 servings There are many thousands more recipes to cook this week waiting for you on New York Times Cooking. Go browse our digital aisles just as you once did the physical ones at Blockbuster, seeking inspiration. Then save the recipes you want to cook, and cook them. Write to us at cookingcare@nytimes.com if you have questions about your account. Someone will get back to you. Or you can write to me if you're exercised about something, or wish to say something nice about my colleagues. I'm at foodeditor@nytimes.com. I can't respond to every letter. But I read every one I get. Now, it's nothing to do with parsnips or poultry, but here's Kenneth Calhoun in The Threepenny Review with a short story to read, "All Laws in Limbo." How's your roof? For Smithsonian magazine, Anna Fiorentino traveled to a Danish island to observe the art and science of eelgrass thatching for local farmhouses. Elver fishing is the second-most lucrative fishery in Maine, behind lobster, and the most lucrative by weight, with the little eels going for up to $2,000 a pound in some years. It's also, Michele Christle reported for Down East, an endangered one. Enter fishermen from the Passamaquoddy tribe, taking conservation into their own hands. Finally, the singer-songwriter Jeff Buckley would have turned 58 today. (He drowned at 30, in Memphis.) Here's his "Last Goodbye," played live in 1995. Tennessee to the end. I'll be back next week. Sign up for Dinner Tonight One quick and easy recipe in your inbox each night to answer that eternal question: What's for dinner? 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. 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