What to cook this week


Hello. We enjoyed an hour of early morning sun when daylight saving time ended overnight in the United States, and now it’s fall for real. It’s time to rake the leaves and trim the hedges, if you live that kind of life; to store your air conditioner for the winter; take out your sweaters; to set up the Thanksgiving discuss as a group to see who has a new dietary restriction or to determine who brings what to dinner. (Is this my first time doing this? We are here to help you.) I’m settling in for over 20 guests this year, if negative tests allow. Marked on my to-do list for today: “Rent folding tables and chairs?” “

Also on the agenda, unrelated to Thanksgiving: lamb meatballs in spicy tomato sauce (above), one of my favorite Sunday dinners. I like it with hot pita and, lately, yogurt diluted with orange juice and speckled with mint. (A number of subscribers serve the dish with orzo, which seems like a good idea.)

Monday I would like to go to orzo, in the form of this chickpea stew with orzo and mustard leaves.

For Tuesday night, how about pasta with tuna, capers and green onions? It’s great with canned tuna from the supermarket, but what if you can find a jar of fish wrapped in Mediterranean oil? Oh, man. It is a luxury food.

By Wednesday I’ll hang around, especially if I double the cooking Monday or Tuesday to knock some out thanksgiving pies for the freezer. For the mid-week meal, I think of the ease of preparation as well as the delight. It is three cups of chicken, Absolutely.

I like this Slow cooker curry sweet potato soup with coconut and kale for Thursday night, rich and heartwarming, peanut butter in all the best ways.

And then Friday I’ll start the weekend with this awesome cornbread tamale pie, a key recipe of “Joy of cookingWhich ace cook and journalist Jennifer Steinhauer brought to The Times in 2006 to mark the cookbook’s 75th anniversary.

We have thousands upon thousands more recipes to cook this week waiting for you at New York Times cuisine. To answer a question I get a lot: Yes, you need a subscription to access it. Subscriptions are the fuel for our stoves. They allow our work to continue. I hope, if you haven’t already, that you will subscribe today. Thank you.

Visit us on Youtube while you’re at it. (Why here’s Melissa Clark now, demonstrating how to bake apple pie for your holiday feast!) Discover us on Instagram, too much. And contact us directly if you have any issues along the way, whether in your kitchen or on our site and apps. We are at cookingcare@nytimes.com. Someone will get back to you. (You can also write to me. I accept cheers and mockery: foodeditor@nytimes.com. I read every letter sent.)

Now it doesn’t have much to do with half-sour pickles or the smell of fresh bread, but I’ve spent a lot of time lately with it. The Louvre art gallery, which is a set of 100 cards representing major works from the Louvre collection. Pick one at random and watch it for a while. Write down what you find. Research the rest. I do this a few times a week, like a good deal Simon schama, and it’s as enjoyable as any chase available in the Metaverse.

Wow, for $ 185 you can put on a safety harness and climb outside the observation deck at 30 Hudson Yards in New York?

Enter the back machine that is the Stacks Reader: here is Nelson George on Marvin Gaye, May 1984, in The Village Voice.

Finally, there is a new piece of poetry by Maureen N. McLane in the London Review of Books, “Weeds. “Read this, cook well and I’ll be back on Monday.

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