Good morning. I like the looks of Melissa Clark’s new recipe for roasted lemony fish with crispy caper brown butter and nori (above) and might make it tonight if I can find good fish at the market. But I’ll tell you this about these mid-September days of high pressure and low humidity, bluebird skies where I stay and a kind of promise in the atmosphere that everything’s copacetic: They make me want to cook up some projects, too.
Accordingly, I might stalk the markets I like, gather dried crustaceans for a big batch of XO sauce that I can use all week on noodles, with sautéed greens or green beans. I might make trotter gear against the promise of a Guinness pie sometime in the future, or as an addition to these terrific braised chicken legs . And for dinner, a wonderful end-of-weekend feast: I could hold back on the roasted fish and steam some instead, a key accompaniment for this awesome grand aioli .
With a strawberry Eton mess for dessert? That’d make for a fine afternoon in the kitchen and an even more pleasurable one at the table afterward. I hope you’ll join me for some of it.
For Monday night, take a look at this lovely fried eggplant with runny eggs and pine nuts , a riot of textures and flavors. Or, if Sunday’s labors have you running tired, downshift into roasted pepper tartines , highbrow toaster-oven pizzas, essentially, and deeply flavorful.
There’s something intensely satisfying about taking packs of instant ramen and throwing away the seasonings (or saving them for later experimentation — shake them over prepared rice or popcorn) for an easy, luxe Tuesday night dinner of ramen with charred scallions, green beans and chile oil . So do that!
Then, on Wednesday, take another run at the pizza-adjacent, with these tortilla pizzas topped with a streamlined Greek salad and garlic-yogurt sauce.
For Thursday’s dinner, I’d like to suggest these crispy chicken thighs with peppers, capers and olives , the chicken pressed into the pan under a weighted skillet so that it browns beautifully, a technique known in Italy as cooking “al mattone” and in the United States as “under a brick.”
And on Friday, head into the weekend with blackened fish served over quick grits , the fish fried in oil rather than seared in a dry pan for big flavor and — a huge benefit for those with no vent above the stove — a lot less smoke in the kitchen.
There are many thousands more recipes to cook this week lined up for your consideration on New York Times Cooking . (Yes, you need a subscription in order to access them. Subscriptions make all of this possible. I hope, if you haven’t already, that you will subscribe today .)
Come see us on Instagram and YouTube , while you’re at it. You can find links to our food news and restaurant and wine criticism on Twitter . I post there myself: @samsifton .
And please ask for help if something goes awry in the kitchen or while you’re using our site and apps. We’re at: cookingcare@nytimes.com . Someone will get back to you. (I’m at foodeditor@nytimes.com if you’d like to send an apple or a worm.)
Now, it’s nothing to do with chickpeas or duck confit, but you should read Kelefa Sanneh in The New Yorker , on his part-time punk musical education.
My current favorite Instagram follow: @grizzlybear399 , of Grand Teton National Park and environs.
Do read, as well, Alexandra Alter’s profile of Colson Whitehead in The Times, in advance of the publication of his “ Harlem Shuffle .”
Finally, newish music to play us off: Imagine Dragons, “ Wrecked .” Listen to that, loudly if you can, cook great food and I’ll be back on Monday.
Source : food
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