Go for the gold: What to Cook Right Now

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Tara Donne for The New York Times. Food Stylist: Chris Lanier

Wednesday, June 24, 2020

What to Cook Right Now

Sam Sifton

Good morning. It was Emily Weinstein who got me to slice and freeze my bread so that it makes better toast.

If you don’t do that already, follow her tip like a North Star. It has immeasurably improved my lunch sandwich situation as I work from home: turkey and Swiss with mayonnaise, mustard and pickles; cold leftover galbijjim with mayonnaise, gochujang and pickles; peanut butter and pickles with hot sauce; leftover fried chicken stripped from the bone, with Cheddar and cold gravy in place of mayonnaise (no pickles because I ran out and need to make more), no-recipe recipes all.

Make a good toasted sandwich for lunch today, and you’ll find your mood lifted even if you awoke in darkness and felt irritable all morning. It’ll lead to a more delicious dinner as well: We cook better when we’re not cranky from a day spent at the desk, on the couch, not eating, fielding phone calls or emails for work, or in search of work.

And for that nighttime meal? Melissa Clark’s new recipe for spicy pork kebabs (above) comes to mind, the meat grilled or broiled, then served under sliced onions and a shower of fresh herbs, brightness against the char.

Or maybe you’d prefer a potato cake? Yotam Ottolenghi’s new recipe can be made two ways, either with frozen peas and thyme (for the children), or with jarred roasted peppers and harissa (for the adults).

But I love the chef Sean Sherman’s recipe for salmon with crushed blackberries and seaweed as well, simple and elegant, a taste of summer. Also, Priya Krishna’s Indian-ish nachos with Cheddar, black beans and chutney. And Tamar Adler’s baked clams.

I could be persuaded to make these grilled, soy-basted chicken thighs with spicy cashews (peanuts work in a pinch), or a big salad with grains. Definitely I’d recommend Yewande Komolafe’s yam and plantain curry with crispy shallots. And Samantha Seneviratne’s K ey lime pie bars for dessert.

Thousands and thousands more recipes to cook tonight or in coming days are waiting for you on NYT Cooking. And you can ask for help if anything goes awry while you’re cooking them, or using our site and apps. We’re standing by at cookingcare@nytimes.com. Someone will get back to you.

Now, it’s nothing to do with nutmeg or lobster tails, but it’s still a must-read: Guy Trebay on Naomi Campbell at 50, in The Times.

Here’s Victoria L. Valentine in Culture Type: a fascinating interview with the photographer Frank Stewart, talking jazz and image-making in advance of a museum retrospective of his work.

Sometimes, all I want to do is watch movie trailers. But I enjoy reading thrillers as well: Currently, Ivy Pochoda’s fourth novel, “These Women.”

You should absolutely read Tejal Rao on Padma Lakshmi’s new television program, “Taste the Nation,” on Hulu. That’s a good show.

Finally, it’s Pride Month, and won’t you join our Kim Severson in happy hour conversation with Deborah VanTrece and John Birdsall tomorrow evening at 6 p.m. Eastern? They’ll be exploring the question: “What is queer food?” Should be fantastic. You can sign up to attend here. I hope you will. I’ll be back on Friday.