Go for the gold: What to Cook This Weekend

View in Browser

Add nytdirect@nytimes.com to your address book.

Gentl and Hyers for The New York Times (Photography and Styling)

Friday, June 26, 2020

What to Cook This Weekend

Sam Sifton

Good morning. For her Eat column in The Times this week, Tejal Rao talked with Charlotte Rutledge, the manager of the test kitchen at King Arthur Flour, in Norwich, Vt., about the development of the company’s latest hit recipe, for pan pizza (above). It’s worth reading Tejal’s article if you’re at all interested in the painstaking and difficult work of developing recipes that both work and are delicious. And it’s absolutely worth making the recipe this weekend because it’s great.

So, maybe have a pizza party on Saturday night? If you don’t want to go with the pan variety, or if really like pizza, you might make some dough for rounds, and knock out a few appetizer pies as well.

I like this cheeses pizza, and this simple green and white. You could make a margherita. Barbecue chicken pizza? Clam chowder pizza? We’ve got a lot of recipes for pizza.

Other things to cook this weekend: strawberry slab pie or strawberry pavlova; a fruit galette; a mango royale.

I’d like a nice breakfast Saturday as well, perhaps in the form of eggs Kejriwal. And I’d like a pantry lunch to follow: sardine toasts with tomato and sweet onion.

I’d like to do that on both weekend days, actually, swapping in soft-boiled eggs with anchovy toast for breakfast on Sunday, and pimento cheese sandwiches at lunch.

And for dinner on Sunday night? Cook’s choice. I’m weighing David Tanis’s recipe for scallops persillade against Julia Moskin’s for chicken French. My feeling is, you can’t lose, either way. (Don’t eat meat? Try on this mushroom shawarma for size.)

There are many thousands more recipes to think about making this weekend on NYT Cooking. A lot are free to use even if you aren’t yet a subscriber to our site and apps. But, please, I hope you will consider subscribing anyway. Your subscriptions support our work.

And if something goes sideways while you’re cooking or using our site or apps? Please reach out for help. We’re at cookingcare@nytimes.com and at the ready like Lior Raz as Doron Kavillio on “Fauda.” We will get you back to safety.

Now, it’s a far cry from proofing dough or making granola, but I think you should read Elamin Abdelmahmoud in Rolling Stone, on black artists rewriting the history of country music in America. (Related: Here’s Rhiannon Giddens, “At the Purchaser’s Option,” live in 2016.)

The Atlantic’s lovely “Fifty” series, photo essays devoted to each of the 50 states, is up with its Iowa entry, worth perusing slowly. (They all are, in truth.)

Please meet the singer-songwriter Liz Brasher of Memphis, answering questions in The Bitter Southerner about her new single, “Sad Girl Status.”

Finally, Walter Mosley’s back with his second novel about the trouble-plagued private investigator Leonid McGill, “Trouble Is What I Do.” It’s great. Get on that this weekend as well. And I’ll see you on Sunday.