What to Cook This Weekend
*Tomorrow is Cinco de Mayo, and if that’s a minor holiday in Mexico (a celebration of the 1862 victory over the French at the Battle of Puebla, in the Franco-Mexican War), it’s big business in the United States, an occasion to celebrate Mexican culture and naturally to cook and drink. Of course we have a collection of festive recipes for you to try.
(Jammed for time? We also put together a collection of festive and fast recipes to celebrate the day.)
Down in Louisville, Ky., it will be Derby Day more than Cinco de Mayo; it will be Derby Day wherever those who like horses and bourbon and hats and adrenaline gather to observe the most exciting two minutes in sports. Here is a collection of Derby recipes appropriate to the hours before and after the race, and of course a receipt for a mint julep, as well.
If you overindulge in those, or in a few too many margaritas, you can greet Sunday with Alison Roman’s recipe for a bacon, egg and cheese casserole, and then limp your way into dinner: white-bean stew with carrots, fennel and peas, say, or a one-pot spaghetti with cherry tomatoes and kale.'>>>
https://www.nytimes.com/2018/05/04/dining/what-to-cook-this-weekend-newsletter.html?
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But my plans are for a clean-out-the-fridge-of-veggies-soup. Low level, but necessary.
My 'plans' don't exist, but thinking of going to nearby tx/mx place for their good guac.
Having a party June 9, so will likely solicit suggestions her for low or no-cook finger foods!