What to Cook This Week - The New York Times

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What to Cook This Week - The New York Times

What to Cook This Week - The New York Times

Posted: 07 Mar 2021 07:30 AM PST

Good morning. I love Gabrielle Hamilton's recipes as much for their exacting determinancy as for their lyricism and deliciousness. They have in some cases altered my understanding of a dish: what I like about it, what matters in its preparation. Take as an example her steak tartare (above). She serves it on buttered pumpernickel bread that's been slathered with mustard and Vegemite, and tops it with a salad of watercress, red onion, celery leaves, parsley and capers. It's just outrageously good — a steak tartare that's at once familiar and brand-new. Give it a try today, with a raw egg or a Microplaned cooked one, and see what you think.

But don't just make steak tartare. Sundays, if you're not otherwise working, are sublime for prepping food for the week to come: a marvelous granola with which to greet your mornings; a West Indian lamb curry for a night you're too tired to cook; giant crinkled chocolate chip cookies for the same.

Asparagus is just starting to show in the markets I haunt, and on Monday I'm thinking I could use some to make this asparagus, goat cheese and tarragon tart.

On Tuesday, I'm thinking smoky fish chowder. Or non-smoky seafood chowder. Or chowder-soaked toast.

Two choices for Wednesday: these sheet-pan pierogies with brussels sprouts and kimchi or crispy pork chops with buttered radishes. Can't really lose either way.

Two choices, too, on Thursday. I'd like to make a creamed greens potpie. But if I can't with the puff pastry in the middle of the week, I'll downshift into buying a heat-lamp chicken at the market and use it for this rotisserie chicken salad with greens and herbs instead.

And then on Friday, to round out the week, I'll suggest chicken Vesuvio if you had the creamed greens the night before, and cauliflower Parm if you went with the salad.

There are thousands and thousands more recipes to cook this weekend waiting for you on NYT Cooking. This newsletter is free, but you'll need a subscription to see them. Subscriptions support our work and allow it to continue. I hope, if you haven't already, that you will subscribe today.

Then you can browse our site and apps. You can save the recipes you like. (You can even save recipes that don't come from NYT Cooking. Here's how to do that.) You can rate the recipes you've cooked. And you can leave notes on them, if you like, to remind yourself of some way you've tweaked the recipe for the better, or to tell your fellow subscribers about it.

As always, we will be standing by to offer assistance, should something go awry while you're cooking or using our site and apps. Just write: cookingcare@nytimes.com. Someone will get back to you.

Now, it's nothing to do with crème fraîche or frozen strawberries, but I think you should read "Hotline Girl," a short story that's part of Te-Ping Chen's new collection, "Land of Big Numbers."

You should also read this fascinating accounting of the fall and potential rebirth of the American chestnut tree, by Kate Morgan in Sierra magazine.

Embrace the darkness. Here's Julien Baker, "Hardline," from her new album, "Little Oblivions."

Rusty Foster brought his Today in Tabs newsletter back recently, on Substack, and it's a good cheat sheet to each day's internet shenanigans. Subscribe if you live the tab life.

Finally, our Kim Severson looked into the cookbook market to see what our purchases can tell us about who we are now as home cooks, a year into the pandemic. It's a fascinating read. I'll be back on Monday.

What's cooking? Chef turns trope on its head in new women's empowerment book - Arab News

Posted: 07 Mar 2021 09:43 PM PST

DUBAI: How do you empower women? Chef and culinary consultant Sally Hurst provides what some might consider an unconventional answer — by cooking.

A resident of Beirut for the past five years, Hurst recalls an anecdote told by women in the traditional Lebanese mountainside areas.

"Women had the key to the larder back in the day, before they had refrigeration, and having that key was the ultimate power in the household. You controlled everything by what was in there and by who you fed and how you fed them," she told Arab News.




"Empowering Women through Cooking" features the recipes and personal stories of 52 women from different backgrounds living in Lebanon. (Supplied)

Originally from America, Hurst is the project manager of an upcoming book, "Empowering Women through Cooking," featuring the recipes and personal stories of 52 women from different backgrounds living in Lebanon. This book is the latest venture of the Amman-founded "Empowering through" social movement that helps individuals in more than 10 countries via events and publications.

"Some people had a problem with the title, because there is this idea that cooking is something women have to do," Hurst said of the book, which took nearly four years to complete. "The idea is that a lot of women choose, like me, to do this. It does empower you — there's something about being able to feed your family with what you do in the kitchen that is really rewarding. A lot of women do that for a living in Lebanon."




This book is the latest venture of the Amman-founded "Empowering through" social movement that helps individuals in more than 10 countries via events and publications. (Supplied)

Offering their recipes of traditional savory dishes (some of which have foreign influences) and sweet delicacies, the participants include a refugee from Syria, a Filipino household helper, the founder of the Beirut Marathon Association, and a cook who was born with Down syndrome. "I wanted it to reflect the diversity of Lebanon because I think that's one of its strengths," Hurst said. 

It is much more than a recipe book. Another one of its objectives is to inspire aspiring chefs and entrepreneurs by offering advice on setting up a culinary business, as well as health and wellness tips specific to Lebanon and through sharing stories of women-led businesses in the culinary world. Most of all, at a time when Lebanon is facing multiple economic and social crises, proceeds of the book will go to the World Food Program MENA to feed the hungry of Lebanese society.

Cooking up a recipe for some happy memories [opinion] - Reading Eagle

Posted: 08 Mar 2021 02:00 AM PST

What are the foods that you can only taste in memories? Your mother's biscuits? Your dad's eggnog? The mud pies you made as a child?

And what are the recipes that bring those memories to mind?

This morning, for the first time in more than a year, I made Dutch Babies. From scratch. And I didn't burn them.

Yes, I'm the kind of cook who's always amazed to pull anything out of the oven that isn't burnt. But sometimes, I get lucky.

(Note: For the record, I've written about Dutch Babies in the past. But I can't remember when. And if I can't remember, you probably can't either, so the subject should be fair game.)

What are Dutch Babies? Picture a cross between a pancake and an omelet that tastes better than either one.

They're easy to make with stuff you probably have on hand. And you can make a lot of servings in one pan all at the same time.

Before you think this is a food column and start looking for that "Jump to the Recipe" link, let me tell you this story.

Making Dutch Babies brings to my mind some of the happiest memories of my life. I was given the recipe by a dear friend, a gourmet cook who knew a great dish when she tasted it. Sally was older than I was, and wiser than I'll ever be. Her children were grown. My three were at the stage when their friends often slept over and expected to be fed the next morning.

"Do this instead of pancakes," Sally said, handing me a recipe. "You can thank me later."

So I made Dutch Babies a few thousand times for sleepovers and house guests and Sunday night suppers. They were always a hit, even if I burned them. And I always thanked Sally.

After my kids grew up, we lost their dad to cancer, and for years I didn't cook much, except for holidays or other big occasions. But if I had a houseful, I'd make Dutch Babies for breakfast.

When I remarried, my new husband and I loved having our grown kids visit us. As they married and began having babies, our numbers quickly grew. It took four pans of Dutch Babies to feed us all. The babies ate them with their fingers.

I wish you could've seen them.

I can't recall the last time I made Dutch Babies, before today. I know it was more than a year ago, before life as we knew it shut down for COVID and we stopped having breakfast guests.

So why did I make them this morning for only my husband and me? What was the special occasion? Let's call it life.

It's been a long hard year for all of us, filled with things we couldn't do. I was hungry to celebrate being alive.

So I mixed up the batter and stuck it in the oven. While it baked, I thought of all the family and friends I've baked it for over the years, including Sally, who's now in heaven teaching angels how to cook. I pictured my children and their buddies sitting at our kitchen table, giggling and acting goofy with syrup dripping off their chins.

I recalled making it for my mother when she was gravely ill and hearing her say, "Well, where's this been all my life?"

I even imagined how I'll feel someday when I can serve it at a sleepover for all my grandkids.

Good food can feed a hungry crowd. But if it's made with love and seasoned with memories, it can fill a weary soul with hope of better days to come.

OK, here's the recipe: In a 400 degree F oven, melt a stick of butter in a cast iron skillet or 9x13 pan. Beat five eggs with one cup each of all-purpose flour and milk. Pour the batter in the pan and bake for 20 minutes until it's golden and puffed up like crazy. It will fall flat when you take it out, but it will still taste just as good.

Serve it with maple syrup or lemon and powdered sugar. Add your own memories. And say thanks to my friend Sally.

Sharon Randall is the author of "The World and Then Some." She can be reached at P.O. Box 922, Carmel Valley CA 93924, or www.sharonrandall.com.

Bangor to open new Korean restaurant for homestyle cooking – The Maine Campus - The Maine Campus

Posted: 07 Mar 2021 11:11 PM PST

Bangor, Maine is host to all kinds of unique cuisine, ranging from Italian to Japanese food, as well as Mexican, Chinese and other cuisines.  As of the spring of 2021, a new Korean restaurant, Korean Dad, will be joining the Bangor food lineup. This restaurant, opened by Changsu Kristopher Lee, will be the only Korean restaurant north of Portland. Lee has been cooking for his family for over 30 years, gradually increasing his skills in his home environment. Now, he is ready to take those skills to a larger audience, giving the people of Bangor authentic Korean tastes with homestyle cooking. Korean Dad will be located at 97 Center Street in Bangor, which is a prime location that is sure to bring in hungry customers.

Korean flavors are typically intense, as well as spicy and pungent. Some classic Korean dishes include kimchi, which is a fermented vegetable dish, hoeddeok, which resemble sweet pancakes and japchae, which are stir fried noodles,to name a few. These dishes are staples of Korean cooking, and just some of the options that will be available at Korean Dad when it opens later in the year. 

Lee decided to open up this restaurant as a way to have his homestyle cooking reach a larger audience. He is originally from South Korea, and came to the U.S. in 1994. Korean Dad is a family business, as Lee is running it with his daughter, Alex Farron. He has been an active member in the Maine community, teaching mathematics at Eastern Maine Community College, and volunteering at the Bangor area homeless shelter. 

Lee is excited to be taking his food to the Bangor area, in particular because of its location up north. While getting his bachelor's degree at the University of Maine Presque Isle, Lee began to develop his cooking skills by sharing his Korean foods with friends.

 "People up there weren't really exposed to a lot of diversity, so they were very curious about us," Lee said in an interview with the Bangor Daily News. "We thought we should try cooking Korean food for them, and people ended up loving it. They wanted us to cook it all the time."

This is another exciting opportunity for University of Maine students due to the restaurant's location. Being only a 15-minute drive from campus, students will have fairly easy access to the new location. 

"I would eat there if there is a decent amount of clearly labeled vegan options" Agenor Duhon, a third-year wildlife ecology student at UMaine said. 

Third-year mechanical engineering technology student Tevin Duff is also interested in Korean Dad. 

"I would like to eat there to expand my variety of diet," Duff said.

The growing interest of students is certain to grow even more as Korean Dad prepares for its opening day. Students interested in learning more about the opening can follow the official Korean Dad page on Instagram, where the restaurant is posting updates on its opening, sending pictures and keeping the public informed on any and all news. Given the added variety the restaurant will bring to Bangor, the venture is looking to be a great success. 


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