Monday, August 31, 2015

New York Times Recipes

Andrew Scrivani for The New York Times
MONDAY, AUGUST 31, 2015
10 Recipes and So Much Macklemore
Good morning on this, the final Monday of the operational summer season.
Let's read! We're thrilling to Kim Severson's profile of Dora Charles, an African-American cook who spent 22 years cooking for the celebrity chef Paula Deen before falling out with her after Ms. Deen's career stumbled amid charges of sexism and racism at her restaurants.
Now Ms. Charles is about to release a cookbook, her first, and in addition to Kim's profile of her, we're pleased to highlight three of Ms. Charles's recipes on Cooking: for cheater pickles; for second-day rice and greens; and for lemon poundcake.
These are recipes, Kim reports, born of the scarcity branch of the African-American culinary family tree. They are what some call make-do cooking. And they are indeed worth making. Please do.
Cook lots this week, in fact. The practice will pay off in the coming weeks, when things start to get busy at work and school. Start with these three simple midweek recipes, and see if they don't become part of the autumn repertoire: Melissa Clark's recipe for an easy sheet-pan dinner; mine for three-cup chicken; Julia Moskin's for pan-roasted fish.
If those go well, you may want to make like Tamar Adler, and pickle some shrimp. Or follow Florence Fabricant's ace recipe for pasta with crab.
Though you need not go crazy with kitchen preparations, not with the bounty of the harvest season still so high. Melissa's simple recipe for the best tomato sandwich (above), for instance, will make for a brilliant midweek meal, one that pairs nicely with this new anthemic Macklemore and Ryan Lewis adult-language video, "Downtown."
(David Tanis's recipe for a Proven├žal vegetable soup is slightly more complicated, but is so hugely flavorful that the extra time pays off.)
Take a look at Cooking for other recipes to cook this week. As always, you should save the ones you like to your recipe box. Rate your results on a scale of one to five stars. Leave notes on them as well, either private ones for yourself or public ones for all.
If you run into problems with any of it, technical or culinary, please reach out for help: cookingcare@nytimes.com. You can find us on social media as well. We're on FacebookTwitterPinterest andInstagram. And you can always drag me into the fray:foodeditor@nytimes.com.
Finally, Jonathan Franzen's new novel, "Purity," arrives on shelves both wooden and digital tomorrow morning. Want to order a takeout meal Tuesday night and get started on reading it? Your motion is granted. It is so ordered.

Dylan Wilson for The New York Times
About 2 hours, plus overnight chilling, 4 to 6 servings
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Dylan Wilson for The New York Times
About 45 minutes, 6 to 8 servings
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Dustin Chambers for The New York Times
1 1/2 hours, 16 to 20 servings
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Melissa Clark makes an entire family meal (crunchy chicken with broccoli rabe and sweet potatoes) on two simple sheet pans.
Andrew Scrivani for The New York Times
About 1 hour, 4 servings
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This sandwich pairs slightly overripe tomato slices with the essence of pan con tomate.
Andrew Scrivani for The New York Times
10 minutes, 2 servings
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Melina Hammer for The New York Times
30 minutes, 4 servings
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Grant Cornett for The New York Times. Food stylist: Michelle Gatton. Prop stylist: Theo Vamvounakis.
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Julia Moskin pan-roasts fish with fresh herbs and butter.
Melina Hammer for The New York Times
20 minutes, 2 servings
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Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
30 minutes, 4 servings
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