Photograph by Grant Cornett. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
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FRIDAY, OCTOBER 23, 2015
Great Recipes for the Weekend
 SAM SIFTON
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Good morning. The city dropped off a new recycling bin for us this week, and now we're building compost as if we were stagiers at Blue Hill at Stone Barns: eggshells and carrot trimmings and soiled paper towels and chicken wings and gnawed pork bones alike.
But, you know, it's not easy. Where does that organic matter go before it travels out to the bin on the sidewalk? The parent state offers small tubs, and a video that accompanies the city's heralding of them suggests that the mayor's family keeps theirs on their kitchen counter.
We're not going to do that, and not just because it's ugly.
The kitchen's already crowded with containers for garbage, for used glass and metal, for discarded paper. As another one vies for space that doesn't exist, our under-sink architecture calls out for a rethink. So our weekend's going to be devoted to waste management. Good times.
Not that we won't be cooking! There's sautéed chicken with roasted grapes to make tonight, off Julia Moskin's recipe, with Martha Rose Shulman's apple compote for dessert.
Then, tomorrow, after we've got the recyclables sorted, maybe we'll make these ethereal brownies the Boston baker Rick Katz once cooked for Julia Child. It'd be a nice Saturday afternoon project, especially if we assemble Mark Bittman's recipe for a slow-cooker cassoulet beforehand and let it bubble away while we bake. That's a rich dinner and dessert right there, and a Saturday night to remember.
How about egg-in-a-hole for breakfast on Sunday, which some call aGuy Kibbee? (Put the shells in the bin under the sink. The metal-and-glass box is now in the hall closet.)
We'll pound that down and then get going on my new recipe for jerk sauce, which I adapted from one the New York chef Harold Dieterle picked up from his pal Jeff Allen.
My recipe shows it slathered on pork ribs (above), which would make a great Sunday dinner paired with David Tanis's coconut rice and peas. But it's really good on chicken as well, and pairs nicely with bluefish or salmon. Jerk tofu? I think so, yes. Don't want to grill? No worries: It works great in the oven. High heat: "Do the Jerk!"
Alternatively, but still in the Caribbean larder, you may try Melissa Clark's new recipe for West Indian lamb curry. Or head elsewhere entirely for some vegan stir-fried cauliflower with peppers and tomatoes, or a platter of roasted squash with kale and vinaigrette.
Other options for cooking this weekend are on Cooking. Save them to your recipe box. Rate them according to their excellence. Leave notes on them for yourself or others. And if you run into problems? Please reach out for help. We're at cookingcare@nytimes.com.
Have a great weekend. |
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