• Cooking: What to Cook This Weekend 6/08/2017

    June 9, 2017 Leave a Comment
    Grilled broccoli.

    Melina Hammer for The New York Times
    FRIDAY, JUNE 9, 2017

    What to Cook This Weekend

    Good morning. How it works in the cooking game is, an idea gets planted in your mind and then, weeks or months later, it starts to tingle and grow, to prompt a recipe or at any rate a project, something to cook, something to do. Last summer, Oliver Strand wrote about a grilled-chicken situation out in Brooklyn – Hell Chicken, at Achilles Heel, in Greenpoint – in which the chef Lee Desrosiers hangs spatchcocked birds over the glowing embers of his large and involved backyard grill to get smoky, then braises them in a pot to get them good and dense and juicy, before returning them to the fire to crisp.

    I’m gonna try that this weekend with a smoker, a cast-iron pot and a kettle grill, then serve the meat with a take on Desrosiers’s miso-and-garlic condiment.

    And if you won’t join me – it’s a lunatic experiment for a home cook with no fancy grill – maybe you can cook outside all the same. I wrote a whole “How to Grill” guide for Cooking, to make it easier on you.

    Try some jerk ribs on Saturday night, or grilled broccoli (above), or both. Make Julia Moskin’s recipe for outdoor garlic bread, and Florence Fabricant’s recipe for scallion lamb. Cook Melissa Clark’s recipe for sweet and spicy chicken breasts on the grill. Bake John Willoughby’s recipe for rose-water poundcake, then brown it over the coals. Grill some chicken thighs basted in soy and served under spicy cashews. Or just cook inside-out lamb cheeseburgers, and give thanks to Mark Bittman.

    Those without grills, or with an unhealthy fear of them, can go in another direction entirely over the next couple of days. Steamed clams, anyone? Or steamed clams with spring herbs? They’re weirdly excellent with our wildly popular recipe for baked sweet potato fries.

    Sticking with the oven, maybe you could bake Julia Moskin’s recipe for a lemon pudding cake. Or Laurie Colwin’s mustard chicken, which is so delicious that you may find yourself trying to track down a copy of her excellent “Home Cooking” in the morning.

    A ridiculous number of other recipes to cook this weekend are available to you on Cooking. Head on over there and do some browsing, then save what’s of interest to your recipe box, so you can make it later. Put stars on the recipes you’ve cooked, and leave notes on them as well, for your own benefit or for the benefit of the community we’re building here together, helping one another cook better every day.

    You can follow us on Twitter and Facebook, Instagram and Pinterest. You can find me out there, too: @samsifton. And if you need help with anything technical or gustatory, don’t hesitate to reach out. Our care team is the best one going. Its members are huddled up around the table in the team room, eating brownies, ready to work. Just write: cookingcare@nytimes.com.

    Now, some housekeeping followed by reading for the weekend. Some readers asked about the photograph of Robert Kennedy I posted a link to on Monday, the anniversary of his assassination in 1968. It was made by Burton Berinsky, and is available at the website of the J.F.K. Library.

    And my colleague Dwight Garner has a column in The Times called “American Beauties,” about great old books you wouldn’t hear about much these days if he didn’t write about them. The other day, he took on one of his favorite memoirs, which happens to be one of my favorites as well, a book well worth tracking down at the library or a used book store, or in paperback or Kindle online.

    It’s “On Fire,” by Larry Brown, and it’s a perfect accompaniment to summertime weekend eating and drinking, as if to join Brown at the Mississippi firehouse where he worked for 16 years for “the meals we cook and eat and the targets we shoot with our bows in the afternoons, washing our cars and trucks in the parking lot and sitting out front of the station in chairs at night hollering at people we know passing on the street.” Dwight wrote: “If this book were a restaurant, I’d eat there all the time.” So get to it. And I’ll check in with you on Sunday.

    Endless summer heat: baby back ribs with jerk sauce.

    Photograph by Grant Cornett. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
    3 1/2 hours, 4 servings
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    Melina Hammer for The New York Times
    30 minutes, 4 servings
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    Sabra Krock for The New York Times
    15 minutes, 6 to 8 servings
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    Grilled scallion lamb.

    Rikki Snyder for The New York Times
    45 minutes, plus 3 hours’ marinating, 4 servings
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    Andrew Scrivani for The New York Times
    30 minutes, plus 1 hour marinating, 4 servings
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    Grilled soy-basted chicken thighs with spicy cashews.

    Jessica Emily Marx for The New York Times
    1 hour, 4 to 6 servings
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    Melissa Clark makes steamed clams with fresh tarragon and minced chives.

    Andrew Scrivani for The New York Times
    25 minutes, 2 servings
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    Craig Lee for The New York Times
    35 minutes, 4 to 6 servings
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    Rachel Barrett for The New York Times
    1 hour, 6 to 8 servings
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    Baked mustard chicken.

    Joshua Bright for The New York Times
    About 2 hours 15 minutes, 4 to 6 servings
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