What do you cook on the weekend?

good morning. We’ve had a week away from Christmas Eve, if Christmas Eve is part of your tradition, and that makes this weekend the perfect holiday setting: pie dough and pie; biscuit; Plan in the notebook for Christmas breakfast, Christmas BBQ, vegan Christmas dinner. I may, myself, prepare the beef on Christmas Day, using the next week to allow the meat to cure.

Perhaps you will participate in the Feast of the Seven Fishes on Christmas Eve? (I dug up Melissa Clark’s beautiful Feast of the Seven Fishes pie.) If so, it might be a good idea to place an order with the fishmonger today, to pick it up next week—running around trying to find clam juice, trout and monk fish medallions The day before Christmas is no one’s idea of ​​having a good time.

And mint cake muffins (above)? It’s time to do it now.

But that’s not all you should be cooking this weekend—or even thinking if Christmas isn’t your bag. I would, for example, make fried chicken with curd tomorrow, and eat it with mashed potatoes and steamed green beans. I’m going to make a little bit of the frying oil and an equal amount of the seasoned flour that I used for the chicken to make the broth with that, a 1:1 ratio of oil to flour inverted in a small saucepan over medium heat to make a golden roux and add the milk and chicken broth to it. Stir until velvety, seasoning to taste and serving over chicken, potatoes, and green beans. (I probably only eat broth like soup.)

Other things to cook this weekend: mushrooms and dumplings as a fortress against cold weather; Cool candied oranges to celebrate the Florida sun. I love the vegan tortilla soup too, and the caramelized banana with beans, green onions, and lemon. Edna Lewis’ Sunday morning cookies with salted butter and strawberry preserves? Yes please. And for dinner that night: a salmon burger for the win.

We’ve got several thousand more recipes waiting for you in New York Times Cooking, at least once you sign up — and I hope you have. Subs are the fuel in our stoves. It allows us to keep doing the work we love. (Would you consider subscribing a gift for someone on your list?)

And please write in if something goes wrong along the way, either in your kitchen or using our technology. We’re at Cookingcare@nytimes.com and someone will get in touch with you. (You can also write to me. I’m at foodeditor@nytimes.com. I read every message sent.)

Now, before we get to music and poetry, will you take a look at the “best cookbooks of 2021” from my colleagues here at The Times? It’s a lively and exciting list.

I also enjoyed Connie Wang’s praise of the joys of sliced ​​fruit at Refinery29.

And I found this fascinating story in Oxford American, by Maureen Mahon, about Club Manhattan in East St. Louis, and the scene where Ike and Tina Turner were born.

Finally, will you enjoy another list, “The Best Hair of 2021,” by Elisa Gabert in The Times? Do that and cook a lot, too. I’ll see you on Sunday.

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