Good morning. I spend a lot of time looking for silver linings in this awful pandemic, and if there are precious few of them, one is this: Project cooking is easier when you spend so much time at home. Set out a pot of beans to soak one night, and it’s no big deal to get it going the next morning and allow it to burble along on the stovetop all day. That’s exactly what Samin Nosrat advises in this, her final column for The Times . (She’ll still write for us, we hope, just not so regularly.) For many of us, it’s not as if we’d be leaving it alone while we’re at work. We’re already at work, at home. Might as well enjoy some largely unattended cooking .
See also: long-cooked lamb ; braised short ribs ; slow-roasted duck .
Come the weekend, the projects can become a little more complicated. You could make pasta or a half-size celebration cake . You should, at some point, make trotter gear . (A cup or so of that added to this recipe for deviled chicken legs ? Oh, man.) You might try your hand at Bavarian soft pretzels , bread-and-butter pickles , bagels .
And you should definitely make dumplings (above). Genevieve Ko wrote about the process this week, and has three excellent recipes to go along with her article: for homemade dumpling wrappers , for chile crisp dumplings and for tang yuan , a dessert dumpling served in broth to celebrate Lunar New Year or, really, any meal. To talk you through making them, she also made, with our colleague CC Allen, this helpful, charming video . Check that out and bookmark it for Saturday when you’re making the things.
The Super Bowl is on Sunday night, and, even if you’re not a football fan, the game’s a good excuse to cook an exuberant American sports-bar dinner: stuffed jalapeños and chicken wings , chili , nachos , spicy Chex mix , guac . You don’t even need to watch football to enjoy it. You could watch Blair play Chuck on “ Gossip Girl ” instead.
There are thousands more recipes to make this weekend waiting for you on NYT Cooking . ( Baked Alfredo pasta with broccoli rabe and lemon ! Buttery kimchi shrimp ! Freestyle roasted chicken parm !) Browse through them as if you were looking for a bauble at the mall. Then, save the recipes you want to make, and rate the ones you’ve cooked. You can leave notes on them, too, if the recipe taught you something you want to remember or point out to others.
You do need to be a subscriber to do that, though. Subscriptions support the work of all those who make NYT Cooking possible. I hope, if you haven’t done so already, that you will consider subscribing to NYT Cooking today. Thanks.
We in turn are standing by to help, in case anything goes sideways along the way, either in your cooking or our technology. Just write: cookingcare@nytimes.com . Someone will get back to you, I promise.
Now, it’s a far cry from gravy boats and tortilla warmers, but I loved our Gia Kourlas’s interview with Bijoya Das , the volunteer assistant coach and choreographer of the gymnastics team at the University of California, Los Angeles. Das helped develop Nia Dennis’s latest viral floor routine, which if you haven’t seen, you have to watch .
Dwight Garner put me on to Chang-rae Lee’s new novel, “ My Year Abroad ,” which he calls “among the most obsessive food novels yet written.” That’s for us, then!
The New York Public Library’s extensive menu collection has a not-perfect website that’s still incredibly delightful. You can help make it better, or just look around and dream. ( Here’s the 1990 menu from Air France’s Concorde flights.)
Finally, here’s Goat Girl to play us off, “ The Man .” Play that loud and I’ll see you on Sunday.
Source : food
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