Good morning. I like a Sunday spent within the kitchen and if pandemic security protocols imply I can’t use the day to make an enormous supper for neighborhood family and friends, the hours can nonetheless pay scrumptious dividends, and for a lot of days to return. Masks up and store! We’ve received an enormous agenda this afternoon.

Say, an egg salad sandwich (above) to start out, a lunch homage to Konbi in Echo Park, Los Angeles? Sure, it’s a fussy recipe, and also you’ll spend loads of time on presentation. It’s the weekend. You’re caught indoors. Lean into the preparation. You’ll be able to take a lot of images of the sandwiches earlier than you eat them.

Then, how about Dorie Greenspan’s Swedish almond cake? It smells unimaginable within the oven, makes for a terrific late-afternoon snack and a tremendous breakfast repast the following morning. Repeat till you’re out of cake.

Are you able to multitask? I do know you possibly can. Make Francis Lam’s caramelized scallion sauce whilst you’re baking the cake. It is among the world’s nice unsung condiments, and I’ll ask you to deploy it later this week, if you happen to can handle to attend that lengthy.

After which, after a slice of cake and a few robust espresso, why don’t you flip to Paul Prudhomme’s glorious recipe for rooster and sausage gumbo? It’s a great opportunity to filter out the freezer and use bits of protein left over from different recipes: a few rooster thighs, maybe, or a bag of pheasant a buddy dropped off after a profitable hunt, that kielbasa you obtain and froze in November, six frozen shrimp.

On Monday, you would shift gears somewhat: creamy cauliflower soup with rosemary olive oil is what I’m pondering. Or a charcuterie board?

Tuesday evening’s for sheet-pan cooking, this time with sausages and brussels sprouts with honey mustard.

And on Wednesday, you possibly can fish out that caramelized scallion sauce you made upfront, for caramelized scallion noodles that I hope will turn into a household favourite, a weekly go-to.

Thursday’s for mushroom Bourguignon. Serve with polenta? With mashed potatoes? With grits? Supplier’s alternative, however if you happen to go mashed potatoes, use this recipe, please.

After which on Friday evening, in step with longstanding custom, you would possibly roast a rooster. I’m a fan of Jacques Pépin’s recipe, however Melissa Clark’s take, with crunchy seaweed and potatoes, is an exceptional changeup.

Hundreds and 1000’s extra recipes to think about making this week can be found on NYT Cooking. Go browse amongst them and see what you uncover. (Trotter gear!) It’s best to save the recipes you want. And we hope you’ll charge those you’ve made. You’ll be able to depart notes on the recipes, if you happen to like, both for your self or for fellow subscribers, if you happen to’ve made any adjustments you’d like to recollect or share.

Sure, you do have to be a subscriber to do this. Subscriptions assist each side of our work. So, please, if you’ll be able to achieve this, if you happen to haven’t already, I hope you’ll subscribe to NYT Cooking at the moment.

We’re in the meantime standing by to assist, ought to something go improper in your cooking or our expertise. Ship us a be aware if you end up stymied: cookingcare@nytimes.com. Somebody will get again to you, I promise.

Now, it’s nothing to do with turbot or turbinado, however please learn Sam Anderson in The Instances, on the final two northern white rhinoceroses on earth.

I beloved this oral historical past of the Nationwide Brotherhood of Skiers, in Outdoors.

Additionally, this rating of one of the best fast-food tacos in Texas, by José R. Ralat in Texas Month-to-month. It’d be nice to get on the highway to fact-check that, no? Sometime!

Lastly, try David Bowie’s Mick Jagger impression from way back, as he sits beside Tom Hanks for an interview on British tv. I’ll be again on Monday.

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