What to Cook This Week

But remember to soak some white beans when you’re done with dinner so that you can break out the slow cooker on Wednesday morning and let it cook white bean and Parmesan soup all day.

For dinner on Thursday: Portobello patty melts. They’re just ridiculously good.

And then you can run into the weekend with David Tanis’s superb Thai-style spare ribs, best served with ice-flecked beer.

Thousands more recipes consider cooking this week are waiting for you on NYT Cooking. Go take a look at what we’ve got, see what tickles your fancy. (You do need to be a subscriber, I’m sorry. You can become one today.)

And while you’re online? Come see what we’re up to on Instagram, Facebook and Twitter, and visit me to boot: @samsifton. If you get caught sideways with a recipe or with our site and apps, please write for help: cookingcare@nytimes.com. We’ll get back to you. If you want to send rockets or offer us roses, write me: foodeditor@nytimes.com. I’ll do my best.

Now, it’s nothing to do with cake flour or spelt, but there’s a new James Lee Burke novel, and I want to slide into it slow. Burke’s good with violence and dialogue, but the truth is there’s no better weather writer working. Watch those squall and humidity passages close.

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