Sweet Potato Grits

Good morning. Some are calling it Yardi Gras in New Orleans this year, since no one will be parading around on Fat Tuesday, but staying safe in their house floats instead. It might be good fun to join them for dinner tomorrow night, and if you have a day off today, you might use it to prepare a king cake for that meal’s dessert.

It’s cold where I stay, so I’d like to eat beef stroganoff (above) this evening, or meatloaf stroganoff , or meatballs stroganoff , something with gravy and egg noodles anyway, rich and delightful, with maybe a chocolate whiskey cake for dessert.

You may prefer pasta alla vodka , or winter squash and wild mushroom curry . Either way you ought to start in on the Welsh police drama “ Bang ” after dinner. It’s on Amazon Prime.

Of course, you may want to take things in another direction, and make Taiwanese popcorn chicken instead. The cook and food stylist Sue Li, who developed the recipe, stopped by the NYT Cooking kitchen recently to show us how to make it. The resulting video is a delight.

You might like a seafood chowder , or a big vat of chili . Have you made this tomato rice with crispy Cheddar ? Ever stuffed a pepper ? Or made a farro broccoli bowl with lemony tahini ? I like salted caramel cookies after that.

Many thousands more recipes to cook today and in the future are waiting for you on NYT Cooking . Go browse among them and see what you find. Save the recipes you like and rate the ones you’ve made. And please leave notes on them, too, if you’d like to remember or share an ingredient substitution or recipe hack.

You do need to be a subscriber to do all that, of course. Subscriptions support our work and allow it to continue. Please, if you like what we’re doing here, and if you haven’t done so already, I hope you will subscribe to NYT Cooking today .

Either way, we’ll be standing by like Michael the policeman in “Make Way for Ducklings,” ready to offer assistance if something goes awry while you’re cooking or using our site and apps. Just write: cookingcare@nytimes.com . Someone will get back to you.

Now, it’s nothing to do with penne or beets, but I did like Emma Carmichael on the marriage of Sue Bird and Megan Rapinoe , in GQ.

It’s also worth reading M. H. Miller on the ascent of KAWS from graffiti artist to the highest levels of the art world, in The Times.

And I enjoyed Gaby Wood’s review in The Atlantic of Hermione Lee’s new biography of Tom Stoppard.

Finally, here’s Luca Guadagnino’s video for Sufjan Stevens’s song, “Tell Me You Love Me.” I think you’ll enjoy it. Play it loud and I’ll be back on Wednesday.

Source : food