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

Steven Mark Needham for The New York Times

SUNDAY, FEBRUARY 7, 2016

SAM SIFTON

Good morning. It is Super Bowl Sunday, of course, and across the nation people are laying in chips and dip, chilis and bogs, feeding the smoker, filling the fryer, icing the beer and just generally preparing for our annual televised cultural revolution – America not as it wants to be, but as it actually is.
You may as well eat well. If you're looking for game-day recipes,we've got you covered - nachos and wings, brownies and kettle corn.
(Football not your scene? Nachos go well with the ballet as well. Here's Damian Woetzel and Miranda Weese dancing the Black Swan pas de deux from "Swan Lake" at the New York City Ballet back in 1999. You mad?)
Whatever you cook for this evening, you should also shop today for the busy week ahead, and perhaps assemble a few dishes that can hold over for later.
You'll need noodles, for instance, to celebrate Chinese New Year on Monday night. We're thinking of Julia Moskin's recipe for longevity noodles with chicken, ginger and mushrooms (above). Or maybe David Tanis's recipe for steamed whole fish with ginger and sesame? Some super-quick, takeout-style dumplings from Mark Bittman? All three!
Tuesday is Mardi Gras. If you make the Lee Brothers' recipe for gumbo tonight, it'll be about 20 percent better in two days, when you actually eat it over rice. Have bananas Foster bread pudding for dessert, and call yourself king.
On Wednesday night, you could make my recipe for cod cakes, which I wrote about for The Times Magazine this week. I hope you do – they're great.
Downshift on Thursday after the blowouts of the first half of the week. We're thinking Martha Rose Shulman's recipe for a panzanella with winter squash may answer, or Nigella Lawson's recipe for Norwegian pumpkin soup, which isn't really Norwegian but has some Norwegian Jarlsberg cheese in it, never a bad thing.
And then on Friday night? Shall we roast a chicken, as we used to do so often at the end of the week, setting ourselves up with leftovers for Saturday lunch?
Yes, let's, and let's make it a good one. Here is Marcella Hazan'srecipe for roast chicken for your delectation.
Other options for cooking over the course of the next week are – you guessed it – on our site and apps. Please save the recipes you want to cook to your recipe boxes. Then cook them and let us know how the food turns out. You can reach us on social media with the hashtag #NYTCooking; you can find me directly on Twitter, Facebook,Instagram or Pinterest.
And if you run into any trouble with a recipe or the technology we use to support the recipes, please ask us for help:cookingcare@nytimes.com. We'll get right back to you. See you tomorrow.