Evan Sung for The New York Times
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SUNDAY, JANUARY 24, 2016
What to Cook This Week
 SAM SIFTON
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Good morning. We cooked cassoulet last night for dinner and today dawned beautiful and sleepy. We're still so full! We'll lounge in our pajamas for a while longer, then make some classic Italian tuna sandwiches (above) for a late lunch in front of the Patriots-Broncos game. Dinner's going to be leftovers for sure.
But sometime in there, we'll go to the market as well, because going to the market on Sunday is smart business: all of us bundled up tight, slogging through aisles crowded with weather-mad shoppers, looking to lay in supplies for the week. It's torture to shop on a Sunday, sometimes (usually). But it makes for far easier weekday nights in the kitchen.
On our roster for Monday night: Tamar Adler's recipe for roasted sweet potatoes with yogurt and sesame seeds, which she learned from her brother, Johnathan Adler, the chef at Franny's in Brooklyn. It's a great weeknight feed, simple and elegant, but if you wanted to pair it Ruth Reichl's recipe for chicken diavolo, you would not in any way be in error.
For Tuesday, we'll cook Melissa Clark's recipe for pork schnitzel with quick pickles, substituting some hippie kid's artisanal pickle creation for the homemade variety if there are any available at the store. That's a fine, fine dinner indeed.
Midweek is for meatballs. We like this recipe for lamb meatballs with spiced tomato sauce, a take on a dish by Suzanne Goin that always leaves us feeling California-mellow. It goes great with torn bread and good conversation. Leftovers make great sandwiches at work the next day.
Thursday we'll take that West Coast feeling and multiply it, making Nigella Lawson's brown rice and seaweed salad. Nigella serves it at room temperature but it is outstanding warm. And if you have any of that furikake I've been on about in the past - a Japanese rice seasoning comprising chopped dried fish, sesame seeds, seaweed and a dash of MSG - sprinkling it over the top serves as a flavor multiplier while also adding a nice textural element.
That takes us to Friday and an evening shaping and frying Mark Bittman's recipe for salmon burgers, a long week's pleasant end.
Other recipes to cook today and next week can be found on Cooking. (Those looking for a pastry challenge might take a run at Jonathan Reynolds's recipe for a pineapple upside-down cake.) Browse through them this afternoon at your leisure, and save the ones that intrigue to your recipe box, so you can come back to them when you're ready to cook.
And please let us know how that goes, when you do fire up the stove. You can leave notes and ratings on the recipes, or shout about them on social media above the hashtag #NYTCooking; we're on Twitter,Facebook, Instagram and Pinterest. Need help with the site, or with the execution of a recipe? Write: cookingcare@nytimes.com. We're here for you.
Now, here's Jimmy Bradley and Andrew Friedman's new show for the Heritage Radio Network, an interview with Kat Kinsman of Tasting Table, and the New York chefs Jesse Schenker and Frank Crispo, on the subject of mental health in professional kitchens. Fascinating. See you tomorrow. |
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