What to Cook This Weekend

Good morning. Tejal Rao has an thrilling piece of restaurant criticism in The Occasions this week, about discovering nice cioppino in San Francisco, a metropolis so awash within the seafood stew that it could possibly generally seem cliché.

Naturally, there’s a showstopper of a recipe (above) to accompany her phrases, a cioppino to make the case for cioppino forevermore. And if the celebrities align appropriately, I’m hoping hundreds and hundreds of you’ll make it for Mom’s Day lunch on Sunday.

The recipe’s tailored from the one at Anchor Oyster Bar within the coronary heart of the Castro neighborhood, with a long-simmered marinara sauce thinned out with clam juice after which full of no matter wonderful seafood you may procure. (That mentioned, Dungeness crab within the shell is necessary, at the very least in keeping with Roseann Grimm, the chef and proprietor of the restaurant.) I’ll be sincere: It’s a good quantity of labor. However if you happen to put in just a few hours on Saturday, mother can be thrilled on Sunday, and also you’ll reap the rewards for that.

Discover different Mom’s Day recipe concepts here and right here. However you may’t go fallacious with a Dutch baby, or buttermilk pancakes, eggs Benedict or a quiche Lorraine. Or crispy hash browns and eggs!

After all, some mothers are in all probability like mine, who fiercely decried the vacation as an instrument of the flower-industrial advanced. For them, prepare dinner one thing rather less on-the-nose than brunch. There’s that cioppino, as an illustration! Or Tajín grilled chicken, by which the spice mixture of chiles and lime seasons a garlicky chipotle glaze that has a touch of sweetness. That glaze chars fantastically over boneless, skinless hen thighs for a simple weekend win. (It will work effectively with grilled shrimp or tofu, too.) Make some yellow rice to go along with it, and perhaps a pot of no-recipe beans.

And you’ll at all times bake: a strawberry scone loaf; baked carrot cake doughnuts; a hummingbird cake.

There are hundreds and hundreds extra recipes ready for you on New York Times Cooking, at the very least when you’ve got a subscription to our web site and app. These subscriptions are vital. They permit us to maintain doing this work that we love. Thanks for yours. And if you happen to haven’t already, will you contemplate subscribing at present? Thanks!

You’ll be able to write for assist if you happen to run into bother with that course of, or together with your current subscription: [email protected] Somebody will get again to you. Go to us on TikTok, Instagram and YouTube, too. And for New Yorkers who’d moderately not prepare dinner in any respect this weekend, check out Nikita Richardson’s picks for the place to take all types of mothers out for a meal, from final week’s The place to Eat e-newsletter.

Now, it’s nothing to do with sourdough or red-braised pork, however my colleague Willy Staley’s Occasions evaluation of Amy Odell’s new biography of Anna Wintour is required studying. Will probably be on the examination. (An anecdote he recounts about how vogue editors generally “intentionally misattribute make-up that was utilized in a vogue unfold to a devoted advertiser, to maintain them pleased,” jogged my memory of one thing I noticed throughout my very own time in shiny magazines: fragrance credit on vogue images.)

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