What are you cooking this week

good morning. you hold up? The run-up to Thanksgiving, the holiday itself, entertaining people who have traveled long distances to stay with you or travel long distances to stay with and enjoy others—it can all be stressful.

The stress of the past few days does not fade easily. The day may be one of the best spent on the sofa watching football or browsing the collections of the Prado Museum on your laptop, before making an excellent cup of ramen and falling asleep. this is good. Whatever I’ve done over the past seven days, I imagine it has been a lot.

But for some, there will be no respite. Hanukkah starts this evening, and it might require a little brisket, latex, kugel, a lot of rugelach. This is good too. You’re a great cook and you’ve proven it so easily at the Thanksgiving table. You can continue. (We have plenty of recipes to help you.) The reward will be on the plate, and in the smiles of those you serve. Do not curse the dark. Light a candle!

Regardless, I like to make this tofu-glazed chile and star anise (above) on Mondays, a meal to reset my senses, with steamed rice and sautéed vegetables. I hope you will join me.

For a Tuesday meal, how about chicken schnitzel with lemongrass salad?

Follow it up on Wednesdays with crunchy chickpeas with beef. (Replacing minced lamb for beef is an excellent modification.) Love it with pita bread and a little sour cream or yogurt.

Spaghetti with burrata and spicy garlic oil on Thursday? Yes please. If you can’t find a burrata, use some fresh mozzarella and a few tablespoons of heavy cream instead. It is very good.

And then on Fridays, you can try this sweet pressure cooker roast. Or perhaps a free roast of lamb chops cooked in wine, which you can serve with grilled vegetables and a salad? There will be sugar cookies to bake on the weekend and, after all, mint bark. He may also be heading to the weekend well fed.

Thousands upon thousands of recipes are waiting for you in New York Times Cooking. As you found out, you need a subscription to access it and use our features and tools. I hope you already have one. Subscriptions support our work. (They’re also great holiday gifts.) But if you haven’t, I hope you’ll sign up today. Thanks!

In the meantime, we’ll be ready to help, should you ever find yourself in trouble with a recipe or with our site and apps. Just contact Cookingcare@nytimes.com and someone will get back to you. You can also contact me directly: foodeditor@nytimes.com. I read every message sent.

Now, it’s a far cry from the dry mustard and warm scent of maple syrup, but my fellow Thames colleague Molly Young has a newsletter to recommend books you might be interested in: Read Like the Wind. Magnificent Molly.

And Ruby Tandoh Located in The New Yorker! Read her article on pastries please.

Oh my God, there else Gift guide from Caitlin Phillips making his way into the world?

Finally, New York Times Cooking is now available on TikTok. Very pleasant! I will be back on Monday.

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