Go for the gold: What to Cook This Weekend

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Photograph by Heami Lee. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.

Friday, September 18, 2020

What to Cook This Weekend

Sam Sifton

Good morning. Dorie Greenspan is in The Times this week with a tomato recipe that — at this time of the year, the markets filled with ripe, beautiful fruit — is as close to a must-make as we can muster here at NYT Cooking: a tomate confite (above), inspired by a long-ago trip to see the artist Claude Monet’s house in Giverny, France, and the dish Dorie had before the visit, at the restaurant Le Jardin des Plumes. It’s astonishingly beautiful, with flavor to match. Go to!

Tonight is the start of Rosh Hashana, the Jewish New Year, and I wish all those celebrating a good and sweet year to come. Shana Tovah! Do you have your shabbat dinner planned? If not, we’ve assembled plenty of recipes appropriate for the meal, not including my favorite recipe for brisket, which comes from Joan Nathan as so many of our best dishes for the High Holy Days do.

What else to make this weekend? I’m excited to cook Sohla El-Waylly’s chicken korma, adapted from the one her mother made when she was a child. As you’ll learn from this delightful video on our YouTube channel about three dishes that tell Sohla’s life story, the korma is deployed most appetizingly as a sandwich filling, on white bread with mayonnaise spread wall to wall.

There’s still time and produce available to make one of our 25 most popular recipes of the summer. You could make a pimento cheese frittata. Or Peruvian roast chicken with spicy cilantro sauce. Definitely I’m making our Darun Kwak’s new recipe for kimbap, if only so I can have leftovers to soak in beaten egg, before pan-frying them golden.

Then, to round out the weekend, baked artichoke pasta with creamy goat cheese for dinner, and baked apples for dessert. How about that?

Thousands and thousands more recipes are waiting for you on NYT Cooking. Come browse our virtual aisles and see what delights you. Save the recipes you’re interested in, and rate them when you’re done cooking. You can even leave notes on them, to benefit yourself or others in our growing and still-friendly community of subscribers, at least if you are a subscriber yourself. (Subscriptions support our work. They allow it to continue. I hope you’ll sign up today, if you haven’t already. Thanks!)

And if you run into trouble along the way, either in your kitchen or on our site or apps, just get in touch: cookingcare@nytimes.com. Someone will get back to you. We’ll try and fix what ails you.

Now, here’s a delight to look forward to: our Melissa Clark in conversation with Len Berk, the last Jewish lox slicer at Zabar’s in New York, on Tuesday, Sept. 22 at 5 p.m., Eastern time. Jodi Rudoren, who left The Times in 2019 to become the editor of The Forward, will moderate the discussion as part of her newspaper’s series “#ForwardFocus: Talks in Trying Times.” Sign up today!

It’s nothing to do with appetizing or three-inch steaks, but if you missed John Lahr on Ethan Hawke, in The New Yorker, please remedy that situation this weekend.

Here’s Elvis Costello, “Radio, Radio,” live in 1978. It’s very good.

Finally, a book you should start this weekend and talk about for years: “A House for Mr. Biswas,” V.S. Naipaul’s 1961 novel. Enjoy starting that and I’ll see you on Sunday.