Food

What to Cook This Week

Spring barley soup is a gorgeous midweek repast, tremendous cozy from the chewy pearled barley and the seasonings of miso soup, with a freshness that comes from asparagus and peas.

Sizzling, crunchy, scrumptious: stir-fried lettuce with egg and crispy garlic. (Cooked lettuce is shaping up as one in all my favorites of 2022. As I’ve talked about earlier than, I just like the dim-sum parlor transfer of steaming wedges of iceberg after which seasoning them with soy sauce — wow.)

There are hundreds and hundreds extra recipes to cook dinner this week ready for you on New York Times Cooking. As I imagine I’ve introduced up earlier than, you want a subscription to entry them. Subscriptions make this complete state of affairs attainable. For those who haven’t taken one out but, would you take into account doing so at this time? Thanks a lot.

Please go to us on TikTok, Instagram and YouTube whilst you’re at it. And do write us instantly if you end up up a culinary creek with out a paddle. We’re at [email protected], and somebody will get again to you. (You can even write to me: [email protected] I learn each letter despatched.)

Now, it’s a great distance from speaking about the right way to pores and skin an eel or seed a pomegranate, however I cherished David Orr’s wrestling match, in The Instances, with Brad Leihauser’s new e-book, “Rhyme’s Rooms: The Structure of Poetry.”

Right here’s Soraya Roberts in Pipe Wrench, writing about junk meals, the flicks and Era X.

The black-footed ferret is amongst North America’s most endangered mammals. In Excessive Nation Information, Lawrence Lenhart wrote about an effort to change that, by way of cloning.

Lastly, right here’s a poem to have a good time the flicks, as we have a good time them tonight. It’s Frank O’Hara’s “Ave Maria.” Take pleasure in that, and I’ll return on Monday.

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