Get inspired by our newest recipes, including tortilla pizzas and blackened fish with quick grits.
| Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. |
|
Good morning. I like the looks of Melissa Clark's new recipe for roasted lemony fish with crispy caper brown butter and nori (above) and might make it tonight if I can find good fish at the market. But I'll tell you this about these mid-September days of high pressure and low humidity, bluebird skies where I stay and a kind of promise in the atmosphere that everything's copacetic: They make me want to cook up some projects, too. |
Accordingly, I might stalk the markets I like, gather dried crustaceans for a big batch of XO sauce that I can use all week on noodles, with sautéed greens or green beans. I might make trotter gear against the promise of a Guinness pie sometime in the future, or as an addition to these terrific braised chicken legs. And for dinner, a wonderful end-of-weekend feast: I could hold back on the roasted fish and steam some instead, a key accompaniment for this awesome grand aioli. |
With a strawberry Eton mess for dessert? That'd make for a fine afternoon in the kitchen and an even more pleasurable one at the table afterward. I hope you'll join me for some of it. |
There's something intensely satisfying about taking packs of instant ramen and throwing away the seasonings (or saving them for later experimentation — shake them over prepared rice or popcorn) for an easy, luxe Tuesday night dinner of ramen with charred scallions, green beans and chile oil. So do that! |
Then, on Wednesday, take another run at the pizza-adjacent, with these tortilla pizzas topped with a streamlined Greek salad and garlic-yogurt sauce. |
For Thursday's dinner, I'd like to suggest these crispy chicken thighs with peppers, capers and olives, the chicken pressed into the pan under a weighted skillet so that it browns beautifully, a technique known in Italy as cooking "al mattone" and in the United States as "under a brick." |
And on Friday, head into the weekend with blackened fish served over quick grits, the fish fried in oil rather than seared in a dry pan for big flavor and — a huge benefit for those with no vent above the stove — a lot less smoke in the kitchen. |
There are many thousands more recipes to cook this week lined up for your consideration on New York Times Cooking. (Yes, you need a subscription in order to access them. Subscriptions make all of this possible. I hope, if you haven't already, that you will subscribe today.) |
Come see us on Instagram and YouTube, while you're at it. You can find links to our food news and restaurant and wine criticism on Twitter. I post there myself: @samsifton. |
And please ask for help if something goes awry in the kitchen or while you're using our site and apps. We're at: cookingcare@nytimes.com. Someone will get back to you. (I'm at foodeditor@nytimes.com if you'd like to send an apple or a worm.) |
My current favorite Instagram follow: @grizzlybear399, of Grand Teton National Park and environs. |
Finally, newish music to play us off: Imagine Dragons, "Wrecked." Listen to that, loudly if you can, cook great food and I'll be back on Monday. |
|
No comments:
Post a Comment