Good morning. WeYou can enjoy an hour of morning sunlight when you wake up Daylight Saving TimeOvernight, the end came in the United States, and now it’s autumn for real. TimeTo rake leaves and trim hedges if you lead such a life; to store your air conditioner for winter; to take out your sweaters; and to set up the thermostat Thanksgiving group chat to see who has a new dietary restriction or to determine who’s bringing what to dinner. (FirstWhat are you waiting for? We’re here to help.) I’m setting up for 20-plus guests this year, if negative testing allows it. Marked on my to-do list for today: “Rent folding tables and chairs?”
Also on today’s docket, unrelated to Thanksgiving: Lamb meatballs with spiced tomatoes sauce (above), one my favorites Sunday suppers. It’s great with warm pita or yogurt thinned with orange juice and sprinkled with mint. (Several subscribers also serve the dish with orzo. This seems like a nice touch.
On Monday, I’d like to go orzo for sure, in the form of this chickpea stew with orzo and mustard greens.
For TuesdayNight, how about pasta with tuna and capers, and scallions? It’s stellar with supermarket canned tuna, but if you can find a jar of the oil-packed fish from the Mediterranean? Oh, man. That’s a luxurious feed.
By Wednesday I’ll be dragging, especially if I double up the cooking on MondayOr TuesdayTo knock out some ThanksgivingPizzes for the freezer For the midweek meal, I’m thinking ease of preparation along with deliciousness. That’s three-cup chicken, absolutely.
This slow-cooker coconut sweet potato soup with coconut milk and kale is my favorite. ThursdayNight, comforting and rich, peanut buttery in all the right ways
AndThen it was on Friday, I’ll head into the weekend with this awesome cornbread tamale pie, a keystone recipe from “JoyThis is Cooking,” which the ace cook and reporter Jennifer SteinhauerThis was brought to The Times in 2006 on the occasion of the cookbook’s 75th birthday.
WeYou have thousands to thousands of other recipes that you can prepare this week. New York Times Cooking. To answer a question I get a lot: YesYou will need to subscribe to access them. SubscriptionsOur stoves are powered by them. TheyPlease allow us to continue our work. I hope, if you haven’t already, that you will subscribe today. Thanks.
VisitPlease visit us YouTube while you’re at it. (Why here’s Melissa ClarkNow, let’s make an apple pie for your holiday dinner! CheckWe are here to help Instagram, too. AndIf you have any questions, please don’t hesitate to contact us. We’re at cookingcare@nytimes.com. SomeoneWe will get back to your email. (YouYou can also write to us. I accept cheers and jeers alike: foodeditor@nytimes.com. I read all letters.
Now, it’s precious little to do with half-sour pickles or the smell of fresh bread, but I’ve been spending a lot of time lately with The Louvre Art DeckA set of 100 cards that depicts great works in the history of the. Louvre’s collection. PickOne at random, and stare at it for awhile. NoteWhat you find. ResearchThe rest. I do that a few days a week, as a bargain-basement. Simon Schama, and it’s as enjoyable as any pursuit available in the metaverse.
WowFor $185, you can wear a safety harness and climb to the 30th floor observation deck. Hudson YardsIn New York?
EnterThe wayback machine, which is the Stacks Reader: Here’s Nelson GeorgeOn Marvin Gaye, May1984, in The Village Voice.
Finally, there’s a new piece of poetry from MaureenN. McLane London ReviewThis is Books, “Weeds.” Read that, cook well and I’ll be back on Monday.
Source: NY Times
