There are thousands and thousands more recipes to consider waiting for you on New York Times Cooking . Go browse our culinary Nordstrom and see what you find. (Yes, you need a subscription to do that. Subscriptions are what make this whole thing possible. Please consider subscribing today !)
But remember: You don’t always need a recipe to make delicious food. Sometimes all you need is a prompt. I’ll give you one now: chirashi sushi. Get yourself some high-grade tuna or wild salmon or a nice piece of fluke. Combine some rice vinegar with a little sugar and salt, whisking to dissolve the solids. Make sushi rice and, when it’s done, fluff it well with a fork, and season it to taste with the vinegar mixture. Allow it to cool to just above room temperature. Then use your sharpest knife to slice the fish into slabs against the grain. Serve it elegantly scattered over the rice, with some sliced avocado, sliced cucumber, sliced scallions, a sprinkle of sesame seeds, some soy sauce and, if you have them, wasabi and pickled ginger on the side.
Remember, too, that we are here for you if anything goes sideways while you’re cooking or using our technology. Just write cookingcare@nytimes.com . Someone will get back to you. And if you want to escalate matters, feel free to write me directly: foodeditor@nytimes.com . I read every letter sent.
Now, it’s nothing to do with baking quick bread or putting up jam , and I’m undoubtedly the 30th person to tell you, but if you haven’t yet gotten on the “ Mare of Easttown ” train, you ought to. It’s really enjoyable to watch Kate Winslet work.
Definitely read Jiayang Fan in The New Yorker , on the Disgusting Food Museum, in Malmo, Sweden. It’s a smart meditation on the nature of what qualifies as “disgusting” food and who gets to label it as such.
Source : food
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