What to Cook This Week - The New York Times

By Clover 19 Jul, 2020 Post a Comment

What to Cook This Week - The New York Times

What to Cook This Week - The New York Times
40 Healthy Summer Recipes You’ll Want to Make All Season Long - Self
Cooking Skool: 3 kid-friendly dinner recipes for cooks of all ages - Fly Magazine

Posted: 19 Jul 2020 07:30 AM PDT

Good morning. Family meal is what restaurant people call the dinner served to the staff before service, which is the term they use to describe when the restaurant is open to customers. Family meals are generally made by a line cook, someone who works a particular station in the kitchen — the grill, say, or the stove. A line cook is not the restaurant's chef, but answers to one or to the chef's lieutenant, who is known as a sous chef. This is all in keeping with the system by which the French first organized the professional kitchen: a brigade de cuisine.

The line cook doesn't so much shop for ingredients for a family meal as scrounges for them, as so many of us are doing at home ourselves these days. We don't have walk-in refrigerators where we might find a half-empty tub of potatoes about to sprout eyes, nor salmon carcasses out of which we might make soup. But you may have celery you bought on a rare supermarket run 10 days ago, or those cans of beans and tuna from the early days of the lockdown, that big bag of rice, a few heels of Parmesan, a half-bunch of parsley and a couple of softening lemons, a goodly number of chicken thighs in the freezer, something.

I'm here to tell you: You can make a meal out of that. You're not on a competition show. You don't have to use everything. You just need to cook. And that's where NYT Cooking comes in and why, this Sunday night, I'll be serving chicken and rice soup with celery, parsley and lemon (above) in my home, where I'm not a line cook nor a chef, just a loving provider, trying to make what's available into something delicious for my family's meal.

On Monday, how about a chickpea salad with fresh (well, nearly) herbs and scallions? Or farro e pepe?

Tuesday, I'm thinking, might be good for this coconut-miso salmon curry.

A creamy one-pot pasta with chicken and mushrooms on Wednesday? Sure. Though you could always roast a chicken instead, have it with braised greens and crispy Parmesan potatoes, enjoy some Rice Krispies treats with chocolate and pretzels for dessert.

Crispy tofu with cashews and blistered snap peas for Thursday night? I think so, yes.

And then you can round out the week with swordfish piccata, a dish that teaches the fundamentals of pan sauce well. As Gabrielle Hamilton notes in the recipe, it's the highest-yielding kitchen lesson you can get in 25 minutes: how to use high heat at the start to sear the fish and develop a fond; how to use reduced heat when you add acidity to the sauce, allowing the flavor to build; and how to use residual heat with the burner off to whisk in cold butter to bring the sauce together in a beautiful, emulsified whole. That's a nice start to the weekend.

There are thousands more recipes to cook this week waiting for you on NYT Cooking. You do need a subscription to access all of them, to save and share them, to leave notes and ratings on them, even to add recipes from sites that aren't from The Times to your recipe box (here's how to do that). If you haven't already, I hope you will think about subscribing today. Subscriptions support our work. They allow it to continue.

And we'll be here to help if something goes awry along the way, either with your work in the kitchen or our work in the recipes or the code. Just write the team: cookingcare@nytimes.com. Someone will get back to you, I promise.

Now, it's nothing to do with cookies or salad, but with so many of us still stuck inside all day staring out at brick walls or trees, sidewalks, harbors or hills, it's cool to see what other people are seeing out of their own windows, all over the world. Window Swap allows you to see what strangers see, and to share what you see as well. Check it out.

This week's novel? "The City We Became," by N.K. Jemisin.

Finally, it is the birthday of the poet Alice Moore Dunbar-Nelson, born in 1875. Here's her "Sonnet," published in 1922. Read that and I'll be back on Monday.

40 Healthy Summer Recipes You’ll Want to Make All Season Long - Self

Posted: 14 Jul 2020 01:37 PM PDT

Summer is great for many reasons, but one of my favorite parts of the season is the food. Hands down. Tomatoes, watermelon, berries, peaches, and corn are abundant and ripe, making it so easy and satisfying to throw together healthy summer recipes. The weather is finally nice enough to stand outside and grill everything instead of cooking inside in a cramped kitchen. Everyone's making side dishes like dips and pasta salads—two wonderful things that I always wish were common year round (seriously, who says we have to save them for BBQs?)

Most healthy summer recipes are also relatively quick and easy to make, which is ideal when you're too busy enjoying the long, sunny days outside. No one wants to be hunched over the stove for hours on any day, but especially when all that cooking is wasting precious daylight.

To help make your summer easier, healthier, and more delicious, we rounded up some of the best healthy summer recipes on the internet. From refreshing salads to juicy grilled chicken and all the hearty side dishes in between, these healthy summer recipes are about to make food your favorite part of summer too.

A note about the word healthy here: We know that healthy is a complicated concept. Not only can it mean different things to different people, it's a word that's pretty loaded (and sometimes fraught), thanks to the diet industry's influence on the way we think about food. At SELF, when we talk about food being healthy, we're primarily talking about foods that are nutritious, filling, and satisfying. But it also depends on your preferences, your culture, what's accessible to you, and so much more. We selected these recipes with those basic criteria in mind while also trying to appeal to a wide variety of nutritional needs and taste buds.

Cooking Skool: 3 kid-friendly dinner recipes for cooks of all ages - Fly Magazine

Posted: 19 Jul 2020 02:00 AM PDT

Welcome to Cooking Skool, a four-week series designed for young cooks. Each week serves up three themed recipes and how-to videos. Your kitchen guide is LNP | LancasterOnline food writer Kim O'Donnel, who walks you through every step of the way. Together, we'll try new things, get creative and learn some math, science and history in between. Belly up to the counter and join us for our kitchen adventure!

In this third week of our series, we are taking things to a new level; we are making dinner. For many of us, dinner is the main meal of the day, when we gather as a family to talk about the day and refuel after work or school.

You may notice that some of this week's recipes involve a few more steps. We are building upon our one-pot-and-pan skills and taking on maybe two pans and learning some new techniques. None of it is difficult, but maybe this week, you grab a partner to join you in the kitchen. After all, two sets of hands are more fun and gets dinner on the table in a flash.

Local blueberries are in season; here are 7 ways to cook with them

On this week's menu: Homemade chicken strips, beans and rice and zucchini boats.

Check out last week's recipes and videos:

Hummus

Basil Pesto

Guacamole

Share Your Creations

Tell us what you're cooking! Send us a photo of your kids making a COOKING SKOOL dish for possible publication in LNP | LancasterOnline. Email food writer Kim O'Donnel: kodonnel@lnpnews.com