Annie Schlechter for The New York Times; Food stylist: Brian Preston-Campbell. Prop stylist: Amy Wilson.
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SUNDAY, SEPTEMBER 13, 2015
Recipes to Cook This Week
 SAM SIFTON
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A plan for a week of meals follows, but let's start with dessert: my recipe for apple pie (above). We've been thinking about making it for a few days now, since receiving a nice letter from the writer Joyce Johnson, who got in touch to say she'd seen our reference to the anniversary of Jack Kerouac's "On the Road."
Ms. Johnson was Kerouac's girlfriend back then and thought we all might want to know what he was eating during what she called "the tumultuous weeks of the fall of 1957." I thought, though I really hadn't considered the question: Yes!
It was basic fare, mostly. Ms. Johnson was then 21. She said her repertoire was limited: a lot of hamburgers and minute steaks, Lipton's pea soup jazzed up with slab bacon, some frozen vegetables, the occasional trip to Chinatown for dumplings or Little Italy for pasta with green sauce (60 cents a plate).
And this: "My biggest culinary triumph was an apple pie with a graham cracker crust, which I made one weekend when we were visiting friends upstate who had apple trees in their yard; Jack improved it by topping it with an entire can of Reddi-wip and pronounced it Ecstasy Pie."
Well. Bake my recipe, then whip up some cream to put on top of it. Beat that!
And for dinner? Tonight, in advance of the pie: our simple video recipe for pan-roasted pork chops.
Monday: Whole-grain macaroni and cheese from Martha Rose Shulman, which you could easily make today and reheat tomorrow night.
Tuesday: We're loving Marian Burros's recipe for honey chicken. (If you don't have any sherry for the marinade, try dry port or dry vermouth. If you don't have either of those, use chicken stock.)
Wednesday: Mark Bittman's recipe for the simplest steamed fish, which is nice with halibut or Pacific cod, excellent with red snapper, beautiful with flounder.
Thursday: Tacos! Maybe shrimp and mango? Plain avocado? Fish?Sizzling pork? There is nothing in this world that does not taste better on a warm tortilla.
And then, on Friday night, take a slide into the weekend with Melissa Clark's recipe for spicy pasta with anchovies, garlic and kale.
More recipes to cook today and this week are at Cooking. Save the ones you're interested in cooking to your recipe box. Save them even if you find them on other websites! (Here's how to do that.) And, as always, if you have any problems along the way, please let us know about them. We're at cookingcare@nytimes.com.
For myself, I'm on Twitter with all the other media geeks. I'm onInstagram with pictures of food, fish and boats. And of course I'm onFacebook. #NYTCooking ties it all together. Have a great week. |
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