General

What to cook this week

What to cook this week

Good morning. I had thawed some wild salmon in the fridge and was all set for Sunday supper: peanut butter glazed salmon and green beans (above). Peanut butter is a clever shortcut ingredient used to anchor the five-ingredient savory sauce. But then a neighbor came by with some tuna he’d caught 85 miles from Brooklyn in the blazing sun: a few collars, some loin, some tuna tartare scraps. I thanked him and devised a new plan. (But you have to make that salmon tonight.)

I was most excited about the collar, a greasy cut that comes between the gills and the head. Don’t miss the chance to cook one, if you can get it from your fishmonger or someone who fishes off shore. No recipe needed: broil, grill or broil with a little salt until soft and shimmering, perfect for picking with chopsticks or a fork. You could paint the finished collar with teriyaki sauce, but I think it will get in the way of the pure flavor of the wildest fish. However, I could make a dipping sauce for the leftovers: soy sauce, mirin and lime juice, possibly with a spoonful of sambal oelek for the heat.

Chicken Caprese is a great riff on the classic Italian salad of tomatoes, mozzarella and basil, here enlivened with roast chicken and pesto. The recipe calls for chicken breasts, and they are great. But I tell you: try it with thighs.

You probably don’t need a prescription to get a fried egg quesadillabecause I bet you know how to fry an egg and make a quesadilla. This is a good night to do both.

Sure, you can roast sweet potatoes. Many do. But look what happens when you steam them sweet potatoes with tahini butter† That’s an excellent weeknight dinner with a green salad on the side.

And then you can go into the weekend with this one jalapeño grilled pork chops and coriander rice† “This recipe is amazing,” one subscriber named Mark wrote in a note on our site. “I loved this dish and will definitely make it again.”

Thousands upon thousands of recipes to cook this week are available for your perusal at New York Times Cooking – at least if you have a subscription. Subscriptions support our work and keep it going. If you haven’t already, I hope you subscribe today. Thank you. (Write [email protected] if you need help with that. Or message me at [email protected] if you want to tell me, or just say hello. I read every letter sent.)

Now, it’s far from smoldering liquids and the smell of butter turning brown, but our Margaret Lyons got me to the sixth and final season of “Peaky Blinders”, on Netflix, and I’m glad she did. Perhaps it’s not the show it was in the beginning, but as Margaret writes: “It remains ominous and tragic, though the ghostly beauty is intact, with air so thick that cigarette smoke does not rise, fog so heavy that the horses seem too extra exhale hard.”