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What to cook this weekend

What to cook this weekend

Good morning. Is there a more reliable kitchen ingredient than the egg? I like mine cracked in a bowl of ramen, or baked to top a slice of pizza, or whipped for an omelet. A plate of roasted asparagus with a poached egg to dress up the greens? That’s a fine dinner with a slice of toast. like a Chilli cheese frittata (above).

This week at New York Times Cooking we celebrate eggs in all their glory with a special pack that includes two dozen of our best egg recipes. You’ll find it in print this weekend – on Saturdays for those with subscriptions and on Sundays if you’re a newsstand buyer. It is beautiful.

As Eric Kim writes in a lovely introduction, “A wizard in the kitchen, the egg can turn the leanest of meals into extravagant feasts, or serve as nighttime snackquick breakfast and weeknight miracle all at once. It can work in different cultures, cuisines and courses, providing the filling for one of the best salad sandwiches of lifeshow off a savory curry or Shakshukaand an airy structure to sweet creations such as flanBiscuitcake and Pavlova

Look at all recipes here

The egg may come first, but don’t forget our second place winner. I like a dish of miso roasted chicken thighs on Saturday evening, and chicken Vesuvio all the time. chicken piccata can be good if you crave those capers. Or try Ali Slagle’s new recipe for honey mustard chicken tenders† It’s a children’s classic that’s gotten a little more grown-up and juicier.

If you’re going in a completely different direction, you could take a very old loaf of bread and see what vegetables are in the bottom of your crisper to try Kay Chun’s new recipe for spring cleaning ribollitaa real soup of distinction.

Could be a good night for it tofu makhani† also for lemony white beans with anchovies and Parmesan cheese† Me though? I’m definitely making eggs: Ian Fisher’s iconic spaghetti carbonara for the weekend win.

You can find more inspiration on our TikTokInstagram and YouTube bills. And there are thousands of recipes waiting for you New York Times Cooking† I’ll be blunt: you need a subscription to access it. Subscriptions support our work and keep it going. If you haven’t taken one yet, would you consider signing up today? Thank you.

We’re here to help if that proves difficult or if you’re having trouble with our technology. Just write: [email protected] Someone will come back to you. Or, if you’d like to make a complaint or compliment, write to me at [email protected] I read every letter sent.

Now it has nothing to do with huevos rotos or smoky red devil eggsbut Dan Kois, Parul Sehgal and Jason Zinoman have come together for a labor of love:”The Martin Chronicles”, a podcast devoted to discussing the novels of Martin Amis, book by book. First up, “The Rachel Papers”, his debut. Switch!

For his latest “Close Read,” Jason Farago delves deep into a still life from 1635 by Dutch painter Willem Claesz Heda, and the results are astounding. You will learn so much!

They play pretty hideous people, but it’s a lot of fun to watch Claire Foy and Paul Bettany chew the scenery in”A very British scandal‘ on Amazon Prime.

Finally, after 24 years, Black Star is back with a new album, “No Fear of Time”, and a single, “OGListen to that while you’re breaking eggs. I’ll be back on Sunday.