Recharge with some time in the kitchen making new and comforting dishes.
 | | Aya Brackett for The New York Times |
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Good morning. How are you doing? I'm moved to ask that question every couple of months because I think it's important to acknowledge that you might not be doing well at all. We are two years into the pandemic and some two weeks into the war in Ukraine. There's heartbreak everywhere, and there are times for all of us when it seems too much to bear. |
That we bear it anyway may be a sign of our humanity, but it can come with a psychological cost. So, try to give yourself a break today or some day real soon. Get out of your head. Reboot and recharge. (These nostrums are clichéd, I know. But they're no less important for that.) You might take a long walk or a long drive, might spend a day on the couch with a book, might fix something difficult or go to the store. |
And of course you should cook. No person in the history of the world has ever spent a Sunday making the Big Lasagna (above) and not emerged from the experience thrilled (and exhausted), with an amazing meal to serve to family or friends. You cannot control the darkness that surrounds us. But you can make a lasagna and, in so doing, experience a kind of temporary, mood-lifting escape. Will you give that a try today? |
And definitely make sure to advance your analog clocks. Daylight saving time began at 2 a.m. As for the rest of the week … |
I like the idea of this roasted cabbage Caesar salad, from Hetty McKinnon, a hearty vegetarian main course with caramelized wedges of cabbage and crisp chickpeas. |
It's Holi, and Priya Krishna brought us a beautiful recipe for saffron pistachio blondies. And if you're observing Lent, it's a good time to round out the week with fried catfish, sautéed greens and Millie Peartree's new recipe for cheese grits kissed with garlic powder. |
Many thousands more recipes are waiting for you on New York Times Cooking. You need a subscription to access them. Here's why: Subscriptions support our work and allow it to continue. I thank you for yours. (And if you haven't subscribed already, would you please consider subscribing today?) |
We are meanwhile standing by to help if anything goes awry while you're cooking or using our site and app. We're at cookingcare@nytimes.com, and someone will get back to you. (You can always write to me: foodeditor@nytimes.com. I read every letter sent.) |
Check out these two new poems by Ange Mlinko in the London Review of Books. |
Finally, Guided by Voices played Irving Plaza in New York on March 4. Here's video of "Cut-Out Witch" from the show, and though it cuts out early, that's all right. They sure looked to be having fun. I'll be back on Monday. |
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