New Recipes! No Recipes!
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Good morning. Dispatches from our food-obsessed reporters are all over The Times today. Kim Severson was out in Keenes, Ill., recently, visiting the southeastern part of the state that grows more pumpkins than any other, and gave us an article about Sarah Frey, the undisputed pumpkin queen of America. You should read it today, and maybe cook some of the recipes in the next few weeks. We have one for stuffed baby pumpkins, and another for chicken and pumpkin with dumplings. Good eats.
Brian X. Chen, in turn, gave us a smart look at the increasingly affordable business of sous-vide machines and immersion circulators in an article that makes a powerful case for moving the devices out of the realm of specialty cooking and into the world of convenience. “If you are clever about it, the method can save you time and money while sparing you trips to the grocery store,” he writes.
I can’t wait to make his recipe for beef chuck roast, which will turn into steaks nicely over the nights that follow.
But not this night! Around here, Wednesdays are for cooking without recipes, off narrative suggestion. I’m thinking roast chicken thighs with sweet potato fries and jalapeños.
Heat your oven to 425. Cut sweet potatoes into matchsticks and toss with a neutral oil and some salt and pepper. Put them on an oiled sheet pan and make some room among them for some oiled and seasoned chicken thighs. Sprinkle a little chile powder over the top, then slide the pan into the oven and roast for 30 to 40 minutes, stirring the sweet potatoes a few times to ensure even browning and crisping, until the chicken is golden and cooked through. Remove the pan from the oven, top with a scattering of thin-sliced jalapeño, and squeeze lime juice over the whole. Dinner!
If that’s not to your liking, or if you’d prefer more precise instructions, take a gander at Melissa Clark’s accounting of a Diana Henry recipe for tuna and white bean gratin, which rewards the use of high-quality fish. Or cook Martha Rose Shulman’s recipe for stir-fried lettuce with seared tofu and red pepper. Or roast Marian Burros’s savory-sweet recipe for a mustard-glazed pork tenderloin. Definitely you’ll want to check out our sweet new guide to making cocktails by our resident mixology journalist, Robert Simonson. It’s 5 o’clock somewhere.
Many more recipes may be found on Cooking. If you’ll be breaking the Yom Kippur fast this evening (I hope you’re having an easy fast), we have a whole collection of recipes for the High Holy Days. Maybe try Melissa’s recipe for sweet and sour salmon? Or Martha’s recipe for a green tomato frittata? Or Joan Nathan’s recipe for “exciting” noodle kugel? Just save the recipes you like to your recipe box. Then cook them!
And of course we’re here if you run into problems: email@example.com.
Now, have you read Corby Kummer on the quest to make a more healthful frozen pizza in The Times Magazine? I think Dayna Tortorici makes some very good points in this exploration of Elena Ferrante’s identity. And if you didn’t see this poignant documentary about cast parties for high school plays on “S.N.L.,” well, you must. And don’t forget to send me your Thanksgiving questions for the “Hey, Mr. Food Editor” column I write sometimes for the Men’s Style section: firstname.lastname@example.org. See you on Friday.Read the full article here