11/14/2023 0 Comments Nytimes recipes salmonThank you for yours, if you have one, and thank you for taking one out if you don’t. Subscriptions are what make this whole undertaking possible. Yes, you need a subscription to read them. Thousands and thousands more recipes are waiting for you on New York Times Cooking. ![]() The dish is fantastic with chicken thighs, but you’ll do well with breasts if you prefer them - just decrease the cooking time a little so that they don’t dry out. Nostalgia! FridayĪnd then you can round out the week with Colu Henry’s recipe for sheet-pan chicken with apple, fennel and onion, an autumn classic. ThursdayĮric Kim’s recipe for Salisbury steak takes the dish far from the frozen-dinner aisle, restoring its reputation as a comforting, delicious weeknight meal that pairs exceptionally well with peas and mashed potatoes. Top with chile crisp and a dollop of oyster sauce. I like to add the chopped Chinese sausage known as lap cheong to the porridge, but you could use shredded rotisserie chicken instead, or slabs of store-bought char siu, or just a handful of roasted cashews or peanuts. Midweek cooking can be a chore, which is where Melissa Clark’s recipe for pressure-cooker congee comes in handy. The fall weather is chilling our local waters, and the sea scallops I’m seeing in the market are taut with the sweetness they develop this time of year, making it a lovely time for Alex Witchel’s adaptation of a recipe by the chef Michael Lomonaco for sea scallops with brown butter, capers and lemon. I’m usually not too fussy when it comes to ingredients, but because the sauce is mostly cheese, it’s worth it to use a fresh ricotta, one without gum or stabilizers. There’s a tanginess to the dish, too, from roasted lemon and tomatoes, with a crisp bread crumb topping for textural contrast. And sometimes that’s enough.Īli Slagle’s new recipe for baked ricotta pasta is so creamy and light that it almost resembles a pudding. It’s a focaccia to make things just a little bit better. If a Bundt cake seems too complicated, if you don’t trust your sourdough for a batch of English muffins, at least you can make Genevieve Ko’s recipe for fast and easy focaccia, which comes together in just a few hours and yields bread appropriate for evening sandwiches or for swiping through the sauce below a chicken piccata. There’s something about the act of putting together a dough or a batter, about measuring and kneading and waiting on a rise, that allows you to get out of your head, and to labor simply in the service of deliciousness. You’re one of many, and the best thing you can do about it is to reach out to others with empathy, with kindness, just to check in, just to say hello.Īnd for yourself? You should bake. ![]() You’re not alone, if that’s your state of mind. The news is relentless and largely grim, and it’s sometimes difficult to imagine a way forward, toward happiness and grace.
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