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

Marcus Nilsson for The New York Times. Food stylist: Brian Preston-Campbell. Prop stylist: Angharad Bailey.

MONDAY, JANUARY 11, 2016

SAM SIFTON

Good morning. You know what we haven't cooked in a while? Bulgogi sloppy joes (above). We learned the recipe from the chef Hooni Kim back in 2011, and for a time it was a regular in our weekday rotation. You can shop for the ingredients this evening, along with the fixings for an easy dinner of salmon with anchovy-garlic butter, then prepare the bulgogi for its marinade after you eat.
Which means on Tuesday night: oh, man. Cooking those joes won't take more than a half-hour, and the eating will be sublime. Clean the kitchen after, then wade into John Irving's most recent novel, "Avenue of Mysteries." My colleague Dwight Garner called it magical ordealism. But golly, it sure is fun, a kind of literary Señor Frog's.
Melissa Clark has a new article up on the business and culture of cooking beans, along with three new recipes we're eager to try. One is for a ham and bean soup with collard greens. Another outlines a white bean and roasted potato salad. The third runs down a North African bean stew with winter squash. We'll make one of those this week for sure.
And we're definitely going to cook Florence Fabricant's new recipe for butternut squash and bacon risotto, perfect with one of the pinot noirs she tasted for Eric Asimov's wine panel this week.
But that's not all, folks. We're making some time to bake some granola as well. All the bags of artisanal hippie granola that we scored at Christmas from our kin are gone, mixed into cookies or eaten with yogurt and fruit. As Gucci Mane raps, it's time to re-up. (Editor's note: No link. Bad language and illegal behavior; gunshots.) Melissa's recipe for not-too-sweet whole grain granola may answer. Or mine for the granola served at Eleven Madison Park?
Other recipes to cook this week are at Cooking. Go on over there and look through them, and save the ones you like to your recipe box. Then cook them and let us know how they turn out. Our hashtag on social media is #NYTCooking; you can find us on Twitter, Facebook,Instagram and Pinterest. (You can find me on Twitter, Facebook andInstagram.) Rate the recipes. Leave notes on them. Your efforts pay dividends for all.
If you run into problems along the way, though, either with a recipe or with Cooking itself, please do reach out directly for help. Page us in the trauma center: cookingcare@nytimes.com. We'll get help for you, stat.
Finally, let's pay tribute to David Bowie, who died Sunday at 69. ReadJon Pareles's obituary. Read this early review of his work in 1971 in The Times, which declared him "the most intellectually brilliant man yet to choose the long-playing album as his medium of expression." And then get in your earbuds and spend some time with BuzzFeed'scompilation of 17 excellent Bowie performances. True story: We found a $100 bill under our seat at one of his "Serious Moonlight" concerts at Madison Square Garden in 1983. Here's "China Girl" from that tour. Repp ties FTW!