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

Andrew Scrivani for The New York Times

SUNDAY, FEBRUARY 14, 2016

SAM SIFTON

Good morning. Let's start things off by listening to Elvis Costello singing "My Funny Valentine." And then to Björk singing the same song. And then to Miles Davis playing it live in Milan in 1964. (We're basically a newsletter version of Jonathan Schwartz.) We're cutting out paper hearts and handing them to you, shy like a first grader: Will you be ours?
Here's what's on the Cooking docket for the middle of February. For tonight: romance. Try my recipe for turkey cutlets Marsala, with a fine risotto on the side. It's simple, elegant, delicious.
When you slip out to shop, though, do take care to purchase supplies for less glamorous meals. Lots of frozen fruit and fresh bananas for morning smoothies, say, or to cut into yogurt with granola. Also for recipes you can cook for dinner during the week to come.
Monday night, for instance, may be a good one for Martha Rose Shulman's recipe for tofu mushroom soup (above).
And on Tuesday, you could try your hand at Pierre Franey's recipe for chicken breasts with tomatoes and capers. (Try it with chicken thighs.)
On Wednesday night, we're thinking of hopping into the wayback machine again to cook a great old Craig Claiborne recipe that Amanda Hesser highlighted for us in 2010 for veal chops Beau Séjour. "It's so easy, so quick," a reader named Lotti Morris of Bennington, Vt., said at the time. Ms. Morris reported she'd been cooking the dish for nearly 40 years. Maybe you can start now.
Then on Thursday night we'll go very simple: make a Canlis salad and eat it with bread, and use the saved time in the kitchen to assemble Ina Garten's awesome recipe for make-ahead coquilles St.-Jacques so we can heat the dishes through Friday night and enter the weekend in style.
All of which will make for a terrific week of eating. You can turn to our site and apps for other inspiration. But of course you can look at the rest of the web as well. Fact: Any recipe, from any source, can be saved to your recipe box here at Cooking simply by installing this tool on your browser or app.
Slow-cooker barbacoa brisket from Cooking Light? Beet and rye panzanella from Bon Appétit? Mushroom stroganoff from Southern Living? Give 'em a try. (If anything goes wrong, please reach out to us for help: cookingcare@nytimes.com.)
Have a wonderful Valentine's Day. We'll be back tomorrow with more great recipes, and links for days.