For Tuesday’s evening meal: crispy tofu with cashews and blistered snap peas , glossy and delicious.
Wednesday, you could mark the middle of the week as a triumph with roasted salmon and toasted sesame slaw , or you could acknowledge that cooking every night is difficult and sometimes exhausting and it’s OK, on a Wednesday, to order in your favorite pizza and eat it straight out of the box in your living room, in front of a screen.
On Thursday night, I’m liking the looks of a shakshuka with feta , to eat with warm pita.
And on Friday, I’m thinking you could run out the week with Amu’s chicken korma , named for Sohla El-Waylly’s mother, who taught her the recipe. (Sohla cooked that dish and two others for our YouTube channel, taking up our “ Cook My Life Challenge .” You’ll learn a lot.)
There are many thousands more recipes to consider cooking waiting for you on New York Times Cooking . Simply subscribe today in order to access them all, if you haven’t already. I’m bold to ask because subscriptions support our work. They allow it to continue.
We will be standing by like lifeguards at town beach should anything go wrong with your cooking or our technology. Just write the team at cookingcare@nytimes.com and someone will get back to you, I promise. (You can always escalate matters by reaching out to me at foodeditor@nytimes.com . I read every letter sent.)
Now, I don’t know how you’re feeling about eating in restaurants right now, but I think it’s impossible to read Tejal Rao’s review of Nobu Malibu and not feel the powerful urge to be there yourself, high above the beach in the gloaming, eating uni tacos and experiencing the vibe. (It’s likewise difficult to read Priya Krishna’s report from a new Peruvian restaurant in rural Vermont and not feel the urge to experience pachamanca right away.)
Source : food
Posting Komentar
Posting Komentar