FRIDAY, DECEMBER 4, 2015
Keep Feasting!
 SAM SIFTON
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Good morning. It's Hanukkah already this weekend? Seems like only yesterday we were freestyling a pan of Hasselback sweet potatoes for Thanksgiving while Aunt Misty blew through a bottle of Dubonnet and spoilered every single plot point of "The Affair." Now we need to make latkes?
Our collection of ace recipes for Hanukkah can help - and as soon as tonight, for Sabbath.
In other faiths: It'll be Christmas in three weeks exactly. Which means this weekend may also be the time for baking cookies and Julia Moskin's recipe for Jamaican black cake. We'll order our ham. (From Harrington's of Vermont, as it happens, in accordance with our 2013 guide to picking one, still super-helpful.) And take some time annotating the Food section's holiday gift guide in advance of writing a pleading letter to Santa. (We've been nice!)
Then perhaps we'll have pals over for dinner on Saturday night for a big feast. I have an article in the Sunday Times Magazine this week about the joys of doing just that at this time of year. For it I traveled to San Antonio, Texas, to cook with the chef Quealy Watson, whose restaurant Hot Joy celebrates the communion of Asian flavors with Tex-Mexican fare.
So maybe smoke a goat (or a pork butt, or a leg of lamb, or a brisket) in accordance with Chef Watson's recipe (above)? And accompany it with tortillas and some of his salsas and slaws? It's a long day's work, to be sure. But you mastered Thanksgiving. You can do this sort of thing now!
But maybe you've caught this awful bug that's running through our precinct like a demon with a hammer. Nigella Lawson's recipe for chicken soup may come in handy. Or, if you need rather a larger size, try Tamar Adler's recipe for health soup.
Read James Lee Burke's new novel, "House of the Rising Sun," while you recuperate. It's a dark, violent read, with flashes of humor and mysticism, and shows the master (he turns 79 tomorrow) still at the top of his narrative game.
For those feeling more robust, oven-roasted chicken shawarma is an excellent weekend feed, and not at all complicated to cook. So is Melissa Clark's recipe for chickpea stew with orzo and mustard greens. And if you've never cooked Mark Bittman's recipe for salmon burgers, this may be your shot. Take it!
Other recipes for cooking this weekend can be found, as always, all over our site. Please save the ones you think you may want to cook to your recipe box, where you can find them later. Then, when you've cooked them, do us all a favor and rate their success on a scale of one to five stars, and leave notes on them as well, either for yourself or for others.
If you run into any problems with anything, our team is here to help:cookingcare@nytimes.com.
I am, too. You can find me on Twitter with Peter Sagal and the Kid Mero. Or on Instagram, hanging with Melissa Clark and SJP. And you can get me on Facebook, along with pretty much everyone you've ever met. Have a great weekend. |
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