What to Cook This Week

Good morning. No one I know loves winter more than Angie Mar, the chef and an owner of the Beatrice Inn in Manhattan. You could find some ski bum kid living the dream life in Durango, Colo., or Whitefish, Mont., or waking up each morning to praise the snow lords of Killington, Vt., a huge smile on his face, ready to shred. But he’s a depressive compared to Mar this time of year, when she’s cooking dinners of fats on fats, flavors on flavors, beautiful richness to reel the mind.

Tonight, if it’s even remotely cold where you stay, you can join her, and make this amazing pan-roasted chicken in cream sauce (above), an adaptation of a recipe she taught me to make in the tiny kitchen of the Bea. If you can pull off potatoes roasted in goose fat to go with it, so much the better. (If you’re in haze-choked Sydney, or steamy Cape Town, you may prefer this beautiful citrus salad with peanuts and avocado, from Tejal Rao.)

For Monday dinner, I’m thinking you might like this Indian-spiced tomato and egg casserole, from Melissa Clark.

On Tuesday night, how about David Tanis’s recipe for lobster summer rolls? You need not make the recipe with lobster. You can swap in shrimp, if you like. You could use Dungeness crab. Chicken. Rice noodles. You could take that dish in a lot of directions and have fun all along the way.

Wednesday, how about Gabrielle Hamilton’s recipe for swordfish piccata? Or Madhur Jaffrey’s pressure cooker dal makkhani?

Thursday, make karaage, Japanese-style fried chicken. The recipe, which Hannah Kirshner modeled after the one used in a famed ramen shop high in the mountains above Hiroshima, asks you to marinate the meat overnight in a mixture of ginger, garlic, sake, soy sauce and sugar. That’s great. But even 30 minutes will work in a pinch. Serve with lots of lettuce, cucumbers, and wedges of lemon.

And then on Friday night, you can spin up some cauliflower Parm. Serve with spaghetti tossed with butter or olive oil or, better yet, spooned into hero rolls and toasted in the oven. Eat on the couch, under a blanket, binge-watching the return of Mrs. Maisel.

For dessert, because you deserve dessert at the end of the week: Yewande Komolafe’s caramelized bananas with toasted pecan butter. Holy cow.

There are thousands of other ideas for what to cook this week waiting for you on NYT Cooking. (Have you started planning your Christmas feast?) Go browse our virtual aisles. (You need a subscription to do that, of course. But you know that. Share the joy: Buy a loved one a gift subscription this holiday season as well.)

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Now, it’s nothing to do with bergamot or fair-trade coffee, but you should read this list of the top books of the year, by The Times’s staff critics. Then get yourself to the library before your neighbors do, or down to the bookstore. (I can’t be the only person scared of “Ducks, Newburyport,” but man do I love that title.)

Via the incredible Dust-to-Digital, here’s R.L. Burnside, “See My Jumper Hanging on the Line,” filmed by Alan Lomax in 1978.

Finally, this week, Kurt Andersen reminded his followers on Twitter of this great line of Flaubert’s, from an 1876 letter to a friend: “Be regular and orderly in your life like a bourgeois, so that you may be violent and original in your work.” That’s as complete an explanation of my workday khakis and buttondowns as any of y’all are ever going to get. I’ll be back tomorrow.

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