Good morning. This could be a good weekend for cooking if you’re not, like me, spending it on a plane eating Bam’s beef jerky and pounding water against the headaches of cross-country travel. If I were in your shoes, I’d make Ali Slagle’s killer new recipe for braised pork all’arrabbiata (above) and serve it over penne on Saturday night, with red velvet crinkle cookies for dessert, a feast for a red wedding, comfort squared.
“It’s exciting to watch a raw slab of salmon transform from oily, flabby orange to translucent, dense persimmon red under the influence of just sugar and salt and time in the fridge,” Gabrielle writes. “It’s a great starter for a dinner party — nothing pairs with an icy vodka martini quite like it; just rinse the glasses with aquavit instead of vermouth! — but even better in a brunch spread, with pumpernickel bread and dill butter.” Of this I’ll dream — my seat un-reclined, to be sure — as I fly. (Make sure when you get to it to spread that dill butter wall to wall on the bread!)
I would love to make chicken paprikash this weekend as well, and these baked eggs with kale, bacon and cornbread crumbs. I’d revel in a Sunday night dinner of fish tacos. Or this awesome cucumber salad with roasted peanuts and chile, in front of a platter of orange beef, with enough rice to leave leftovers I can freeze against a bowl of vegetable fried rice later in the week. Speaking of, a weekend coconut layer cake should leave enough for some crazy-delicious breakfast snacking on Monday, when it comes.
Thousands and thousands more recipes you could cook this weekend are lined up for your inspection on NYT Cooking, at least once you’ve taken out a subscription to our site and apps. I hope you’ll do that this weekend as well, if you haven’t already. Subscriptions support our work and allow it to continue. Without them, we’re shrimp scampi without garlic, without shrimp.
Have you visited our YouTube page yet? I think you’ll enjoy our work there. (Here’s our Alison Roman making her one-pan chicken with artichokes.) Visit us on Instagram, as well. And on Twitter while you’re at it. I don’t know what you think of Facebook. But we’re there as well, with a vibrant community of cooks like yourself.
Please write if you have issues with any of this, with your cooking, with our rules and regulations, with our tech. We’re at: email@example.com. Someone will get back to you.
Now, it’s a long strand of spaghetti from anything to do with food or drink, but if you’ve followed my recommendations and read Joe Ide’s previous novels about Isaiah Quintabe, a neighborhood investigator from Long Beach, Calif., you should pick up his latest, “Hi Five.”