What to cook this week

Hello. I loved Dorie Greenspan’s latest for The New York Times Magazine, a meditation on her life in Saint-Germain-des-Prés in Paris, accompanied by a recipe that evokes the pastries of the neighborhood. His Chocolate Almond Tiger Cake (above) is a sort of cake-like financier, a play on a recipe that runs through chopped chocolate and is known in bakeries out there as “tiger “, which means scratched. (Dorie misinterpreted this the first time she saw it and has called things “tiger cakes” ever since.)

It’s both elegant and casual, says Dorie, as appropriate for a dinner party as it is for a snack. I think that makes it as perfect a weekend recipe as you are likely to find. Perhaps you will simmer some coq au vin while it cooks. It would make a very special Sunday evening.

As for the rest of the week…

Start with this charming harissa and white bean chili, non-traditional and extremely tasty with its use of harissa and soy sauce in the base. Top with sour cream, lime and crumbled feta.

So how about that rosemary-paprika chicken and fries the next night, a one-plate dinner inspired by patatas bravas? If you have a few more minutes, make some aioli to go with it. You won’t be sorry. This bite of garlic versus juicy chicken and crispy potatoes is a wonderful combination.

I don’t know why, but midweek meals are the hardest for me – I want big flavor fast, and sometimes it seems like the only way to get it is to order a spicy pizza at the place of the corner. Step into this wonderful 30-minute miso and seaweed ramen with egg, which has a lovely broth flavored with seaweed and miso-caramelized shiitake mushrooms. The egg is optional, I guess. But I love the velvety quality it brings to the meal.

I love this mulligatawny soup on the stove as we turn the corner into the weekend. Chicken curry soup with red lentils and coconut milk is a blend of British and Indian cuisine that is especially popular in the cold darkness of midwinter. Bonus points if you make naan to go with it.

And then you can end the week with a new take on an old classic made famous by Marcella Hazan: pressure cooker braised pork in milk. When my mother made this dish, she often served it at room temperature. Not bad! (I also like this chicken version, which I learned from Jamie Oliver. It’s best served warm.)

There are several thousand more recipes for you to cook this week on New York Times Cooking, at least if you have a subscription. I understand if it rubs. But subscriptions support our work and keep it going. Please, if you haven’t already, I hope you subscribe today. (If you want different inspiration, visit us on social media: YouTube, TikTok and Instagram.)

We’ll stay away, just in case you need help with anything. Just email us at [email protected], and someone will get back to you. You can also write to me: [email protected] I read every letter sent.

Now, this has nothing to do with Cheez-Its or Sprite, let alone roast chicken and bergamot tea, but I’m just catching up with Jonathan Franzen’s “Crossroads,” which is as much a novel about religion as it is about a broken man. . , suburban family of the 70s: darkness traversed by light and grace. It’s very American, after all.

About Francis Harris

Check Also

Pune finds a solution to the problem of food delivery platforms charging high commissions

Two years ago, when Aniruddha Patil started his business PuneOrders.in – the first food delivery …