Good Bread Good Meat Good God Let's Eat : New York Times Recipes

Sunday, October 18, 2015

New York Times Recipes

Craig Lee for The New York Times

SUNDAY, OCTOBER 18, 2015

SAM SIFTON

Good morning. We spent an hour or so on stage with Bobby Flay not long ago, asking him questions. The notional subject of the discussion was brunch. He has a book out on the subject. We talked a lot about New York City instead.
Still, we put in good work in advance of the interview, cooked a bunch of his recipes, ferreted out some gems. And here are two we messed with, for double-chocolate pancakes with salted caramel sauce(above). We served them to children on a brisk weekend morning and watched as they devoured the meal in about 37 seconds. Look around the kitchen, see if you don't have the ingredients, then make them yourself today. Brunch at a restaurant is problematic. Brunch at home on a Sunday can be an American joy.
Then strap on your pads and head to the market for some full-contact grocery shopping. An hour of misery in the aisles today can lead to happy nights as you execute a delicious plan for the week.
For dinner tonight, we're thinking of chicken curry, off an ace recipe we picked up from the British cookbook author Meera Sodha, whomwe wrote about in The Times Magazine today. We'll pair it with herhomemade naan.
On Monday, we're thinking about Florence Fabricant's recipe for baked eggplant with ricotta salata, an easy take on eggplant parm. (No ricotta salata available? Parmesan or even fontina make marvelous substitutions.)
Tuesday? Tacos! Martha Rose Shulman's recipe for soft tacos with mushrooms and cabbage may answer. Mark Bittman's for shredded chicken tacos definitely will.
On Wednesday night, perhaps a nice stew should be on the docket, especially if you have time to set it up this afternoon so it cures into excellence in the refrigerator. Heat and serve is the best midweek instruction of all. Perhaps Melissa Clark's recipe for a black bean and chorizo stew intrigues?
For Thursday, maybe stop by the fishmonger on the way home. Melissa's recipe for salmon with anchovies and brown butter is some serious business, easily prepared and delicious beyond compare.
And on Friday, we'll cook Melissa's recipe for crisp duck salad with green beans and honeyed almonds and call ourselves fantastic to have gotten through the week. Yes, duck, and on a kind-of weeknight to boot. The recipe is not overly fussy, nor too difficult. We're not here, all of us, simply to get protein on the table. Sometimes we want to stretch.
Take a look at Cooking for other ideas. Save the recipes that strike your fancy to your recipe box, no matter their source. (Remember: You can save recipes from anywhere on the web now. Here's how.) Rate them when you're done cooking, or leave notes on them, and please send them along to friends.
And if you run into problems along the way - with recipe instructions, with ingredients, with the technology we're using to make them available to you - please reach out for help. We're atcookingcare@nytimes.com, and eager to hear from you.
Finally, did you see that Marlon James won the Man Booker Prizelast week for his "A Brief History of Seven Killings"? Read this essay he wrote this year, then get on the novel and we can talk about it over dinner soon. See you tomorrow!