This Ranch Chicken Chopped Salad recipe is being shared as part a sponsored post on behalf of Marzetti. The opinions and text are 100% mine. On any given day, I have found that if I eat a salad – either for lunch or dinner – I feel great! No mid-afternoon energy slump…and no rummaging through […]
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I really don’t know if I could live without butter. In my opinion, it makes everything better! :-) Butter is the world’s most popular fat, and has been a staple in the human diet since humans began making butter thousands of years ago. (Records of people making and using butter date back to about 4,000 […] Continue reading »
"These easy-to-make cookies simply melt in your mouth! I've passed the recipe around to many friends. After I gave the recipe to my sister, she entered the cookies in a local fair and won the 'best of show' prize!" —Sylvia Ford, Kennett, Missouri
Good morning. I presume you're all set for Memorial Day? If not, check out this strong collection of recipes appropriate for holiday feasting and make a plan.
But don't just plan, today, for tomorrow. Plan for tomorrow's tomorrow and the ones that follow, and shop accordingly. You don't need to be prepper prepared. But wouldn't it be nice, just this once, not to run out of half-and-half on Wednesday morning? Not to mention, if you know you're going to be cooking burgers and brats tomorrow, it could be nice to lay in some vegetarian feed tonight – maybe Yotam Ottolenghi's recipe for saffron-spiked baked rice, with acucumber-mâche salad on the side?
Then on Monday: grilling. For Tuesday, you could make David Tanis's recipe for wok-fried asparagus with walnuts. Asparagus bought today will work, I promise.
On Wednesday, though, how about picking up a fat farmed trout on the way home, and making Tamar Adler's recipe for it (above)? She cooks it in a fireplace. You could do so on a pan set over your grill, or simply on the stove. The fish pairs nicely with rice and, should you want to add a riot of flavors to your meal, a tomato and pomegranate salad.
Thursday? Go simple. Alex Witchel got us the recipe for the fettuccine Alfredo they used to serve at Elaine's on the Upper East Side. Consume it with more wine than you usually drink and a slow reading of Frank Conroy's "Stop-Time."
Slide a chicken into beer brine before you go to bed, and on Friday night, heading into the weekend, you can make this terrific recipe for beer-brined roast chicken that we picked up from Adrienne Cheatham of Red Rooster Harlem in New York.
We're living well here. But if these recipes don't intrigue, more and different ones can be found on Cooking. (Perhaps you'd prefer somestir-fried tofu with red chard?) Save the ones you like. Then cook them!
Now, have you watched the video for this new song from Garbage, "Empty," which as Jezebel pointed out last week sounds just like old Garbage songs and that's great? Y'oughta. Shirley Manson's 49 and still on top of her game.
Have you seen this smart-funny-helpful new entertaining book from the irrepressible Holly Peterson, called "Smoke & Fire: Recipes and Menus for Entertaining Outdoors"? It's an invaluable guide to Hamptons-style partying, and her hot dog knowledge is strong.
And do make some time soon to start reading Nathaniel Philbrick's latest tale, "Valiant Ambition," about George Washington, Benedict Arnold and the importance and perils of loyalty. Enjoy your holiday tomorrow. If you run into problems with the site or apps, please reach out for help. We're at cookingcare@nytimes.com.
This Ranch Chicken Chopped Salad recipe is being shared as part a sponsored post on behalf of Marzetti. The opinions and text are 100% mine. On any given day, I have found that if I eat a salad – either for lunch or dinner – I feel great! No mid-afternoon energy slump…and no rummaging through […]
SAM SIFTON
