What to Cook This Weekend

What to Cook This Weekend

I think this could be a good weekend to make Iraqi lentil soup with meatballs. Also, Mark Bittman’s rendition of spicy big-tray chicken. I’ve been making the Philadelphia chef Michael Solomonov’s recipe for hummus a fair amount of late — you can serve it this weekend under a mound of sautéed ground beef flavored with baharat, a Lebanese seven-spice powder you can approximate with black pepper and allspice, coriander, cumin, clove, cinnamon and nutmeg. Or with whatever number of those spices you’ve got.

How about chicken enchiladas with salsa verde? Or butterscotch blondies? Or both? Or neither! There are many, many thousands of other recipes to cook this weekend at NYT Cooking. Just browse away, and save the recipes you like to your recipe box. You can use the site or apps to send yourself a grocery list. Then cook!

And, if something goes wrong along the way, either with a recipe or the technology we use to power the site and apps, or with your subscription or your need of a subscription, just reach out for help. We have operators standing by: cookingcare@nytimes.com.

Now, please read this ugly update to the report four years ago that held the shrimp industry in Thailand was rife with forced labor and other abuses: This week Human Rights Watch said that not much has changed. That’s worth keeping in mind when you buy shrimp at the store, or order it in restaurants.

Then, and nothing at all to do with food, see what you think of Kathryn Schulz’s mesmerizing and very odd meditation in The New Yorker on the life and work of the American writer William Melvin Kelley, who among much else first brought the term “woke” to print — in 1962, and in The Times at that. Ordering his “A Different Drummer” right … now. Have a great weekend.

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