Posted: 14 Mar 2021 10:09 PM PDT

March 15, 2021

Let's get cooking! In collaboration with the Full Circle Food Pantry and the university dietician, University Programs will host a cooking show inspired by the power of plants! RSVP for your cooking kit on Hogsync and note that kits will be available for pick up at Brough dining hall on March 15-16 during regular dining hours. The show will begin at 5 p.m. via Zoom on March 16, where we will walk through the steps to create *chef's kiss* vegetarian sushi! During the Zoom meeting, we will also have a Kahoot where the winner will take home cooking supplies, Snoop Dogg's Cookbook and merchandise from UP, the VAC and Food on the Hill.

This event is sponsored by University Programs through the Office of Student Activities and is supported by the Student Activities Fee. For questions or for accommodations due to disability please contact the Office of Student Activities, osa@uark.edu or call 479-575-5255. University Programs is a program in the Division of Student Affairs.

About the Division of Student Affairs: The Division of Student Affairs supports students in pursuing knowledge, earning a degree, finding meaningful careers, exploring diversity and connecting with the global community. We provide students housing, dining, health care resources and create innovative programs that educate and inspire. We enhance the University of Arkansas experience and help students succeed, one student at a time.

What to Cook This Week - The New York Times

Posted: 14 Mar 2021 07:30 AM PDT

Good morning. It is Pi Day, for those who delight in numbers and pay attention to such things: 3.14, a mathematical constant, the ratio of a circle's circumference to its diameter. Also a day for untrammeled truth: Everyone loves pie, even those who prefer cake. (And it's a day to check your clocks. Time sprang forward an hour last night in accordance with Daylight Saving Time.)

Perhaps you'll bake pie today: a modern chicken potpie for dinner, say, with an apple pie (above) for dessert. Or shepherd's pie for dinner, with a blueberry pie for dessert. You could make a mushroom potpie, if you like, and finish the meal with a peanut butter pie. You could even make a key lime pie and have that be dinner and dessert combined — a reckless, citrusy play, I suppose, but you'll feel pretty good for a while, before the crash.

Pie, anyway, or something round: A plain pizza would do it. So would Gabrielle Hamilton's adaptation of André Soltner's famous onion tart.

That's Sunday, then. Monday's for sweet-and-spicy roasted tofu and squash. We won't be eating that way in a couple of months. It'd be good to get last licks in on the winter squashes.

Yes, fellow subscribers. We have spoken about this before. You have to be a subscriber to enjoy all the benefits of NYT Cooking. Subscriptions support our work and allow it to continue. I hope, if you haven't already, that you will consider subscribing today.

We'll be standing by to help, if anything goes awry in your kitchen or our technology. Just write cookingcare@nytimes.com and someone will get back to you.

Now, it's nothing to do with colcannon or blue crabs, but this is kind of a delicious rich vs. richer tale in The Guardian about Wentworth, a fancy British golf club that was the birthplace of the Ryder Cup, and that was bought by a Chinese billionaire in 2015. (Warning: It's long!)

My colleague Claudio Cabrera received a promotion to deputy audience director at The Times last week. On Twitter, he wrote a powerful thread about his career path that is absolutely worth reading.

Tough landing for this New Zealand albatross: in skiing parlance, a full send.

Finally, here's St. Vincent, "Pay Your Way in Pain." Play it loud and I'll see be back on Monday.

What to Cook Right Now - The New York Times

Posted: 10 Mar 2021 07:30 AM PST

Good morning. I've been talking a lot about no-recipe recipes recently, in advance of the publication of "New York Times Cooking: No-Recipe Recipes" next week, and my colleague Tina Jordan reached out to me the other day with a stellar one. It's for a fiery weeknight pasta dish with brussels sprouts and diced bacon.

Here's Tina: "Dice a whole bunch of bacon or pancetta (how much depends on how many people you're cooking for; personally I think the more, the better). Set it frying in a very large skillet or Dutch oven. Meanwhile, set a pot of water to boil and begin chiffonading a pound or two of brussels sprouts (again, depends on how many people you're serving). If you don't have brussels sprouts, slice up a head of broccoli, though it's much better with brussels sprouts. When the bacon is done, remove it with a slotted spoon to drain and crisp up. If there's more than a tablespoon or two of bacon fat in the skillet, remove the excess. Don't drain off too much, though; you need some fat.

"Dump the brussels sprouts in the bacon fat and add a good amount of crushed red pepper (to taste I suppose, but the dish needs the kick of the red pepper). Around this time, your water's going to be boiling, so use whatever pasta you'd like (this works well with skinny stuff, like thin spaghetti). Meanwhile, keep tossing the thinly sliced brussels sprouts in the pan until they're browned and a little crispy. Dress with the juice of at least one lemon, toss in the hot cooked pasta and a whole bunch of freshly grated Parm, and combine, adding a little pasta water if you need it. Top with the cooked diced bacon or pancetta and eat right away."

Doesn't that sound grand? It might be just the thing for a Wednesday dinner.

For later in the week, Yewande Komolafe has a great article in The Times about swallows, the staple food of mashed roots or tubers that takes many forms throughout regional African and Afro-Caribbean cuisines. In it, she explores both traditional preparations of swallows and modern options, like the fufu that's common in the diaspora. Naturally, there's a recipe attached to the article, and I hope you'll make it soon: fufu (swallows), typically served with a vegetable soup like efo riro and, in this case, topped with braised goat (above).

If you're going to be celebrating St. Patrick's Day next week, it's time to start thinking about your corned beef. I like at least a five-day cure on mine. Then you can cook the meat with cabbage and carrots for the holiday or, as I do, shred it to use in Irish tacos.

Other things to cook tonight or real soon: sheet-pan roasted mushrooms and spinach; lentils diavolo; sour cream chicken enchiladas. And would you take a look at this ginger-dill salmon as well? Or this fine pasta e ceci?

Thousands and thousands more recipes await you on NYT Cooking. Go noodle around over there and see what strikes your fancy. Save the recipes you like, something you can do even if they don't come for our site — here's how to do that. Rate the ones you've made. And please do leave notes on them if you've discovered a cool shortcut or ingredient substitution, or if you have an observation about the recipe that you'd like to remember or share with fellow subscribers.

Yes, fellow subscribers. You need to be a subscriber to enjoy all the benefits of NYT Cooking. Your subscription is what makes NYT Cooking possible. Please, if you haven't already, I hope you will consider subscribing today.

We are meanwhile standing by to help, should anything go wrong in your kitchen or our technology. Just write cookingcare@nytimes.com. Someone will get back to you, I promise.

Now, it's a long, long way from cardamom and pears, but you've got to read Hugo Lindgren's epic story about the Jamestown Jackals, a working-class professional basketball team. It's in GQ, though it was originally published by Victory Journal.

I loved every word of Stella Bugbee's paean to Zizmorcore in New York Magazine, which took me back to Canal Jean circa 1982.

Here's Amanda Petrusich on Bessie Smith, in the Oxford American.

Finally, to end where we started, I hope you'll join me and Melissa Clark next Tuesday, March 16, for a discussion of no-recipe recipes and how to use them! I'll be back on Friday.

from What to Cook https://ift.tt/3crFnIk

Health Wealth

Virtual Cooking Show 2.1 | University of Arkansas - University of Arkansas Newswire

Virtual Cooking Show 2.1 | University of Arkansas - University of Arkansas Newswire

Default

How To Make A Healthy Olive Oil And Vinegar Salad Dressing