What are you cooking this week

good morning. I will get to the recipes soon enough, to my slick advice for cooking this or that and enjoying the deliciousness of it all. But before I do that, I will ask you to turn to your phone, and recognize in your contact list a person with whom you have not spoken for a long time.

This could be a colleague in a different department at work, a friend who lives in a different city, or a cousin you’ve been swept away by due to the ups and downs of life during the pandemic.

Then call that person. Call them to say hi, to see what they’re doing, to check in at the beginning of the year, just for that. (If nothing else, ask them what they were cooking.) I think that might be helpful, for you, for them: rejuvenating the focal point, feeling that the world is a little bigger today than it was yesterday. I think it could provide a spark for something good.

Then to the kitchen!

I like the idea of ​​Chicken Marbella (above) for dinner tonight, the classic recipe from the “Silver Cookbook,” sweet, savory, and rich. Using boneless and skinless chicken thighs instead of separated whole birds is great – and leftovers freeze well, so you can make a couple of meals out of it.

Now, let’s see what you think of the following. It’s a new format for this newsletter that we hope will make it easier to plan what to cook this week. Let me know what do you think of that? I’m at foodeditor@nytimes.com.

See what you think of this bowl of quinoa with crunchy Brussels sprouts, eggplant, and tahini. Smarties will double the tahini sauce recipe. It is a useful condiment in the refrigerator.

Consider red beans and rice. It’s a Monday night meal in New Orleans, but I like it really well any night I do, generally with the addition of smoked pork shank or turkey wing to the pot.

Come midweek, grab a roast chicken for dinner and use it to make this free, no-frills chicken salad with veggies and herbs. Dinner in 15 minutes that’s the right timestamp for the middle of the week.

For dinner, make this vegan cashew e baby, which really is kind of impressive: creamy with cashew butter, drizzled with miso and a sprinkle of nutritional yeast.

Thousands upon thousands of recipes to cook this week are waiting for you at New York Times Cooking. You do, yes, you need a subscription to access it. Subscriptions support our work and allow it to continue. Thank you for you. (And I’m asking, if you haven’t laid off yet, if you’d consider subscribing today. Thank you.)

We post on Instagram, TikTok, YouTube and Twitter, very. And we stand ready to help, should anything happen to go awry in your kitchen or with our technology. Just type Cookingcare@nytimes.com and someone will get back to you.

It’s not about cream of eggs or saffron threads, but Cal Flynn, of the Virginia Quarterly Review, introduced me to the work of Jade Doskow, Freshkills Park-based photographer, who was born Fresh Kills Landfill in Staten Island, New York and is due to open fully in 2036.

Gilbert Cruz put me in my second Stephen King novel: From a Buick 8. (Obviously I’m late for that).

Spend time with Lucien Freud’s show at Tate Liverpool in England.

Finally, here’s Reverend T.L. Barrett and the Christ Youth Choir, “I’ll wear a crown.” (The Numero group has the box set for all of Barrett’s work.) Cook with that, and I’ll be back on Monday.

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