• What to Cook This Weekend 4-7-2017

    April 7, 2017
    Joan Nathan's matzo ball soup.

    Craig Lee for The New York Times
    FRIDAY, APRIL 7, 2017

    What to Cook This Weekend

    Good morning. Passover begins Monday night. For those celebrating, this weekend should be put to good use getting ready for the Seder. Take a look at our collection of recipes for the meal, and start to plan. Maybe make a brisket with horseradish gremolata? Some sautéed brussels sprouts, and a bowl of olive oil mashed potatoes? You could make Joan Nathan’s recipe for matzo ball soup (above) and let it set up for a day or so before serving.

    If you’re attending a Seder as a guest, please don’t show up empty-handed. Try this recipe for matzo toffee with candied ginger, or this one for haroseth truffles. Many of these recipes for flourless chocolate cakes would work as well – but not all of them. Consult the folks at Chabad before cooking. You need to be totally chametz-free.

    The nonobservant or those still sitting in Lent awaiting the arrival of the Easter miracle can turn to other recipes. I’m liking this recipe for scallop gumbo, and this one for steamed fish on kale. Could be a good weekend for stir-fried beef and sugar-snap peas, alongside some rice and a cucumber salad with Asian flavors. Mark Bittman tweaked this 2000 recipe for pasta with anchovies and arugula and made it a hit. Knowledgeable sharpies on the Food desk report that it goes fantastically as a side dish for Melissa Clark’s seared lamb chops.

    Make my recipe for a wedge salad served at the estimable St. Anselm restaurant in Brooklyn, ahead of a honking big blowout rib-eye steak and a golden pommes Anna.

    Or cook chicken under a brick.

    You could try some big breakfasts, as well, tomorrow or Sunday: David Tanis’s crab croque-madame would answer. As would Tamar Adler’s unmeasured crepes. How about a sour cream coffee cake? Or, look, you can’t ever go wrong with a Dutch baby and another cup of coffee.

    And don’t forget to feed your sourdough starter! Weekends are a great time to mess with those: to make sourdough bread and sourdough pizza dough, to bake sourdough pancakes or sourdough waffles. Me, I’ve taken to sprinkling Cheddar into the waffles, and serving them alongside fried chicken, with a tureen of hot honey to drizzle over all.

    Thousands and thousands more recipes to cook this weekend are available on Cooking. Save the ones you like, please; not to be a crab, but it’s far easier than sending me a note asking me to dig out a recipe I mentioned in this newsletter a few weeks ago with, like, lamb and mint, maybe chervil? We should be corresponding about art and poetry! Then rate the recipes when you’re done cooking, so that others can benefit from your exquisite taste. And, if you’ve discovered a fiddle or an interesting ingredient substitution, leave a note on the recipe as well. We learn the most fascinating things.

    We’re here if you run into trouble: cookingcare@nytimes.com. Though if you’re mad about it, don’t send that fine crew any rockets. You can direct those to me: foodeditor@nytimes.com.

    Now, over lunch today, you might read Jonathan Mahler’s fascinating look at Jeff Zucker and Donald Trump, the president Mr. Zucker helped create: “CNN Had a Problem. Donald Trump Solved It.” Also, Daniel Duane’s profile of the chef Daniel Patterson, in The California Sunday Magazine: “Disillusioned with fine dining, one of the world’s great chefs took on fast food. It has been harder than he ever imagined.”

    And no one’s written it yet, but South Carolina is in the news this week so I’d just like to say that I would read 15,000 words on Darius Rucker. Here’s his “If I Told You.” Have a great weekend.

    Karsten Moran for The New York Times
    20 minutes, 4 to 6 servings
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    Craig Lee for The New York Times
    20 minutes, 4 to 6 servings
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    Michael Kraus for The New York Times
    45 minutes plus optional marinating time, 4 servings
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    Tired of making the same old haroseth for Passover? Melissa Clark adds a new twist with a recipe for Sephardic haroseth truffles.
    20 minutes, About 2 dozen
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    Craig Lee for The New York Times
    30 minutes, 4 servings
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    Craig Lee for The New York Times
    1 hour, About 12 servings
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    Melissa Clark braises brisket and pairs it with a bright horseradish gremolata.

    Andrew Scrivani for The New York Times
    4 hours, plus marinating, 8 to 12 servings
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    Mark Bittman more than triples the greens in a punchy pasta recipe from the Minimalist archives.
    30 minutes, 4 servings
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    Melina Hammer for The New York Times
    15 minutes, plus overnight rest, 4 servings
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    How to make fried chicken.

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