February 23, 2019

facebook twitter linkedin tumblr google pinterest

A Shakshuka for Tonight – The New York Times

A Shakshuka for Tonight – The New York Times
Spread the love

Tomorrow, well, there’s a sandwich one of my kids has been eating for years now, a ham and cheese number they serve at the Orient Country Store at the far end of Long Island in New York. You could have it for lunch, but it makes for a stellar breakfast if you lay in the supplies correctly. In keeping with our Wednesday tradition, you won’t need a recipe.

Just get some thin-sliced deli ham and your favorite variety of apple, along with Brie of the best quality you can manage, a little Dijon mustard and a baguette. Leave the cheese on the countertop overnight, so you can use it to butter the baguette in the morning, quite thickly. Then layer less ham than you’d think on top of the cheese, along with a run of thin-sliced apple, with a light wisp of mustard. It makes for a substantial morning feed, but you could add a fried egg to the situation, if you’re hungry or your work puts you outside and laboring in a physical way.

Then: Make gyros for dinner, or seafood chowder, or vegetarian mapo tofu, or avocado toast.

Or make something else. Thousands and thousands more recipes are on NYT Cooking, including everything you need to plan for and execute a perfect Thanksgiving feast. Go browse our aisles (fair warning: You need a subscription) to see what appeals. And then save what recipes you like to your recipe box. You can organize them in folders. You can send them to friends. And: You can send yourself grocery lists. I love that last feature hard.

Naturally, we’ll be standing by to help, should anything go wrong, either with a recipe or with the technology we use to power our site and apps. Just write: [email protected] and we’ll scramble a Jayhawk to bring you to safety. (Speaking of, here are the Jayhawks plural, live with a very young Jon Stewart in 1995, “Blue.”)

Now, it’s nothing to do with eggplants or Riesling, but Brent Staples has me reading the historian David W. Blight’s new biography, “Frederick Douglass.”

Source link

More from my site

  • What to Cook Tonight – The New York TimesWhat to Cook Tonight – The New York Times Good morning. On Wednesdays I try to cook without recipes, in part so I have stories to tell you. Also because: It’s good fun and self-affirming not always to have to follow a list of […]
  • A Superior Pancake – The New York TimesA Superior Pancake – The New York Times Surnoli, the delicious south Indian griddlecakes made from rice and coconut, do look a bit like pancakes. They’re soft, round and puffy, about the size of a diner’s silver dollars, and […]
  • R-A-V-I-N-G-S – The New York TimesR-A-V-I-N-G-S – The New York Times Hi, it’s Emily with Five Weeknight Dishes. I got a note from my dear friend Katy this week, a writer I worked with years ago at Jane magazine, telling me that she embraced the message […]
  • Oatmeal! Oatmeal! Oatmeal! – The New York TimesOatmeal! Oatmeal! Oatmeal! – The New York Times Good morning. I make oatmeal in a rice cooker during the overnight, steel-cut oats in the Irish tradition, and serve them to the children with diced apples, or dried fruit, a healthy […]
  • Plan Your Wedding at Home. Tonight. It’s Easy.Plan Your Wedding at Home. Tonight. It’s Easy. VENUES AND VENDORS for the wedding can be chosen through Wedding Wire. This includes businesses handling just about every wedding-related detail — photographers, florists, DJs, […]
  • On Brining – The New York TimesOn Brining – The New York Times Good morning. Do you brine your Thanksgiving turkey? I have. I’ve also worn very, very skinny ties, and swept my hair up in a kind of poof, as if I’d taped a bird’s wing to my forehead. […]
  • Butter Tarts Clear Customs – The New York TimesButter Tarts Clear Customs – The New York Times Butter tarts are to Canada what natas are to Portugal, mellow little dessert pastries sold and served everywhere. In Canada, a flaky tart shell holds a dense, sweet sugar custard not […]
  • Cooking Without Recipes – The New York TimesCooking Without Recipes – The New York Times Too much stirring? I get that, too. It’s Wednesday night, and you still haven’t finished reading “A Higher Loyalty.” Make Nigella Lawson’s recipe for an absurdly easy pea soup […]

About The Author

Related posts

Leave a Reply