What to cook this week


Good morning. It’s the second week of the National Football League season, with the Patriots-Steelers game at 1:00 PM in the East and the Seahawks-49ers game at 4:05 AM. That will make for excellent chili preparation all afternoon, with dinner following ahead of a new episode of “House of the Dragon” on HBO. (Completely understand if you watch Premier League football instead. But we’re an American band.)

Which chili? I really like Julia Moskin’s Texas chili recipe, but I’m also a supporter of the firehouse chili gumbo (above) that Louisiana firefighter Jeremy Chauvin taught me to make, and which received the 2017 award for best firehouse chili. chili of America. So that’s what’s on my afternoon dance card today, along with some cornbread and an upside-down peach pie for dessert.

As for the rest of the week…


I love the warming, fall-like qualities of this pumpkin, kale, and brown butter pasta. It tastes in the most delicious ways of what’s to come.

See also  Canada has lost more than 114,000 jobs in the past 3 months, says StatsCan | TNZT News


Three-headed chicken is a weeknight recipe that punches well above its weight. And once you’ve mastered the basics, you can start romping about the preparation. Add mushrooms? Bake the chicken before making the sauce? Thicker sauce? Thinner? Once you get the hang of the original, you make your own decisions.


Here’s a midweek joy to eat with steamed rice: toasted sesame tofu and red onions. Great taste, easy cleaning. That’s why you’re here, isn’t it?


Paneer tikka masala with paneer is next (at least for me), the cheese toasted with bell peppers and onions in a spiced garlic ginger masala. Soaking the paneer before roasting will keep it moist in the hot oven.


And then you can end the week with soup. I sure love this French onion, which dates back to 1954, but if I have the time, I’d rather go with split peas this week. (You can speed it up if you use a pressure cooker, like in this recipe for split pea soup with horseradish cream.)

See also  The UAE is the first in the Arab world in the Human Development Report 2022

There are thousands more recipes waiting for you this week on New York Times Cooking — and additional inspiration on TikTok, Instagram, and YouTube. Yes, it’s true: you need a subscription to access the recipes. Subscriptions allow us to continue doing this work we love. If you haven’t already, consider enrolling today. Thank you.

If you’re having trouble with the technology, write: [email protected]. Someone will come back to you. And you can always write to me in anger or joy: [email protected]. I read every letter sent.

Now you’d have to put in a lot of effort to make it anything with food or drink, but Diana Budds has a delightful 21 Questions interview in New York Magazine with the artist Duke Riley this week. Riley once launched a replica of a Revolutionary War submarine against the Queen Mary 2 in New York Harbor, and we got the headlines on the front page of The Times with a really great ?quality=75&auto=webp” rel=”noopener noreferrer” target=” _blank”>photo by Damon Winter.

See also  Chief Justice John Roberts defends court's legitimacy

From the archives: Alan Bennett’s 2007 novella in The London Review of Books, “The Uncommon Reader”, about Queen Elizabeth II who falls in love with books after a chance encounter with a mobile library.

John Kessler has a corkscrew in Chicago magazine “The Problem With Alinea,” about Grant Achatz’s 17-year-old gastronomy temple in Lincoln Park. (“It’s hula night in the White Lotus,” hoo boy!)

Finally a big new sound from the band Wednesday: “Bull Believer.” Make your gumbo with that and have a wonderful week. Melissa will greet you Monday and I’ll be back Friday.

The post What to Cook This Week appeared first on New York Times.


Please enter your comment!
Please enter your name here