What to cook now

Hello. Dinner tonight might consist of pasta and cannellini beans with a white butter sauce (above), a recipe Tejal Rao learned from British cookbook author Jack Monroe. I like it because it’s easy and luxurious, and it assembles quickly. And that will give me time to prepare the marinade of these superb pork gyros for tomorrow or the next day, with oven-baked fries on the side, and ketchup spiced with hot sauce and yogurt with lemon juice and lemon juice. garlic.

After all, this is the season for making ahead: from dried fruit to brandy for cakes and embers; Dirty chai earthquake cookies to take to the still-silent office to share with those who have made the trip; a black cake to feed with rum until the end of the month.

But I will be doing more than food for the future this week. I also want to try this chocolate cake with peppermint frosting. One version could end up on the Christmas table, to follow the ham. (By the way, here’s a hilarious collection of specific recipes we have: Ham breads.) I’d like to make linguine with a lemon sauce one night soon. And Maangchi’s recipe for the cheese buldak too.

I could go get puttanesca pasta. I would love to treat myself to a plate of Pozharsky veal. A roasted squash salad would also make a nice dinner, out of the fertile mind of Ned Baldwin, the chef and owner of Houseman in New York. How about a cereal frittata with lime and fresh herbs? Or gochugaru salmon with crispy rice? That too!

Click your way to New York Times Cooking to see what else you find. Thousands and thousands of recipes are waiting for you. A subscription is required, that’s right, but we think it’s worth it: all of our recipes, plus the tools and features we’ve designed to help you use them, and other subscribers’ ratings under Recipes. to help you you make your choice. Subscriptions are important. They support our work and allow it to continue. I hope, if you haven’t already, that you will subscribe today. (Looking for a Christmas present for someone? Consider a gift subscription!)

We will stay by your side until then, should something go wrong in your kitchen or with our code. Just write [email protected]. Someone will get back to you. And you can also write to me if you’re crazy about something – or happy about something. I can take a punch, but I love friendly notes as much as anyone. I am at [email protected]. I read every letter sent.

Now it’s more about professional kitchens than cooking dinner for your family, but I loved that exit interview the Montreal Gazette had with Chef David McMillan, who recently announced his departure from the company. after 32 years. “I never want to shave white truffles on asparagus for someone from Toronto in my life ever again,†he said.

To help celebrate the 10th anniversary edition of “The Essential New York Times Cookbook,” I visited my former colleague Amanda Hesser, who wrote it, and we cooked Momofuku’s bo ssam for the cameras. by Food52. This video is here.

Library gifts and fodder: Please explore our list of the 10 best books of 2021.

Finally, here’s Morgan Wade, “Wilder Days,†live from Blackbird Studio in Nashville, earlier this fall. Play that hard, and I’ll be back on Wednesday.