What to Cook This Weekend

What to Cook This Weekend

Good morning. As I wrote in my “Eat” column this week, I’m back on the turkey again, back spooning gravy over soft, luscious dark meat, eating it on toast with a drift of mashed potatoes and peas. The recipe is a riff on the hot open-faced turkey sandwiches (above) that I used to eat in New York diners six or eight times a year, most often around this season, when turkey can bring comfort to those laid low by holiday cheer. Try making the recipe this weekend, then haul it out again in a couple of weeks for Christmas, or for New Year’s Eve. It is forgiving and delicious, and makes for a vestpocket American feast.

Definitely make Alison Roman’s spiced chickpea stew with coconut and turmeric. It’s internet famous! But also it’s wildly flavorful, rich and super-delicious.

Maybe bake a bourbon pecan pie? Or a steak-filled Guinness pie? Or the Lebanese syrup-soaked semolina cake that’s called namoura? Or apple cider donuts? Or ziti? Use that oven, whatever you do. Baby, it’s cold outside.

(Speaking of that famous Frank Loesser song, which has spurred some Christmas-music controversy of late, watch it performed in “Neptune’s Daughter” and decide for yourself whether it’s creepy or nah.)

I’d like to knock out some waffles this weekend. Maybe some scones as well. Serve those alongside glazed bacon and someone’ll ask if you’re thinking of opening a bed-and-breakfast.

A roast beef po’ boy would be a fine thing to eat on Sunday, for lunch if you can start cooking early enough, or for dinner as the Patriots-Steelers game spools out on CBS. And if you can manage to get some French fries on it, and a spray of cheese, that would be amazing. That kind of meal not for you? Try Alison’s recipe for brown-butter salmon with lemon and harissa instead.

This would be a good weekend to build a gingerbread house. And maybe to make gingerbread rum balls when you’ve finished.

Or you could make black cake, top it with extra rum, wrap it tightly in wax paper and foil, and allow it to mature until Christmas Day. (Need a soundtrack for that? Nitty Gritty, “We Three Kings.”)

Thousands of other recipes to cook tonight and this weekend are waiting for you on NYT Cooking. Yes, you will need a subscription to access them. By buying one you help keep all of us employed. And if you want to double down on that help, consider buying a gift subscription for someone else during this holiday season.

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Now, it’s nothing to do with lobsters or salt pork, but you should read this account of an airstrike in Northern Yemen by Jeffrey E. Stern in The Times. It’s riveting and sad.

Longreads got me onto this Topic essay, “Life Lessons From the School of Phish,” by Jen Doll, with extraordinary photography by Caroline Tompkins.

How’d I miss Corby Kummer in my own newspaper, writing about dining on trains?

Finally, here’s Jeff Tweedy on Pitchfork, rating things over and under. Have a great weekend. I’ll see you on Sunday.

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