What to Cook This Weekend
'Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here.
Good morning. Here they come, the freckled and pale, the dark and brooding alike. St. Patrick’s Day is upon us in Manhattan, a SantaCon in green. If you didn’t corn your own beef for dinner tonight, you can still buy a bag of the processed variety and simmer it off, or stop at the best deli in town to buy a couple of pounds. Crisp what you have under the broiler: Irish tacos are on the menu as promised, and they’re as fine as the air in Gweedore.
What I’d like to cook this weekend: red flannel hash, off instruction Mark Bittman got a few years ago from the chef Jessica Koslow, of Sqirl in Los Angeles, to use up my leftover corned beef. Put some eggs on that and you’ll be in heaven.
Also: these giant sourdough pancakes studded with fruit that Tejal Rao just wrote about this week in her sweet column for The New York Times Magazine. (You do have a sourdough starter, right? We talked about this a year ago!)
Wouldn’t it be nice this weekend to learn to bake a soufflé? And to roast a chicken on top of all the bread that’s gone stale since you bought it fresh before the storm on Tuesday? You could roast tofu and squash. You could make lobster mac and cheese!
And you could set yourself up nicely for a week’s worth of not-at-all-sad desk lunches by making the best roast beef for sandwiches, a vat of black bean soup and (more Jessica Koslow action!) some brown rice for a midweek rice bowl with Swiss chard and chorizo. Those are all fine weekend projects.'>>>
https://www.nytimes.com/2017/03/17/dining/what-to-cook-this-weekend.html?
= new reply since forum marked as read
