• Cooking: What to Cook This Weekend

    August 11, 2017
    Paella with shrimp and fava beans.

    Fred R. Conrad/The New York Times
    FRIDAY, AUGUST 11, 2017

    What to Cook This Weekend

    Good morning. There’s a cool dish out of France called eclade de moules, in which you take a few pounds of mussels, put them on a board or rock, cover them with dried pine needles and then set the whole thing on fire. The intense heat of the burning pine opens the mussels and adds to their brininess the fragrance of the forest floor, and that would be a cool thing to do and eat this weekend if you have access to the pine, and a space in which to burn it. (Here’s a video of the process.)

    Most of us do not. So maybe make pulled pork instead? Or David Tanis’s recipe for paella with shrimp and fava beans (above)? Or Melissa Clark’s recipe for Nashville-style hot chicken? Or her recipe for a size-large skillet peach pie with caramel?

    Summer’s on the down elevator. Some kids are already back in school. Soon enough Labor Day will be here, and after it the reboot that early autumn always brings, with its press of deliverables, its insistence on the new. There will be some pressure on you then. So take care this weekend, and for the next few, to make time to cook as if summer will never end, as if the ease and joy of eating barefoot is not a passing fancy, but a way of life.

    You could make Yotam Ottolenghi’s recipe for lamb shawarma, which I learned at the elbow of Ramael Scully, the head chef at Yotam’s restaurant NOPI, in London. (Serve with Yotam’s recipe for baked rice, his tomato and pomegranate salad, some tahini sauce and a lot of pita.)

    Or you could steam some lobsters, serve them with corn. Grill broccoli, maybe? Sauté kale! You could make cornbread tamale pie, follow it with Edna Lewis’s recipe for peach cobbler. (Extra points: Make ice cream to go along with it.) Or just bake a nectarine tart, and eat that for dinner because you can.

    The point is simply to take advantage of the next two days and enjoy yourself in the kitchen and at the table where you consume your food, making recipes that bring you happiness and deliver it in turn to those you feed. Drill into our cooking guides for help taking on the larger projects, or to sharpen your skills. We can help you learn to grill. We can help you make a better salad. We’d be delighted to assist you in becoming a master of eggs.

    Nothing here pique your interest? Thousands and thousands of other recipes to cook this weekend are available on Cooking. Just sign up for a subscription to access them, against our promise that doing so will allow to keep up our efforts to bring you more and better recipes every day. With a subscription to Cooking, you can browse recipes and save them, share them, rate them and organize them. And absolutely you can leave notes on them, for yourself or for the benefit of others who will do the same for you.

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    Now, nothing to do with food, but you should read Alex Abramovich’s interview with the British musician Billy Bragg, in the Paris Review, which came to me via the essential longreads.com. (It’s about skiffle, which you’ll begin to understand if you watch Lonnie Donegan sing “Rock Island Line,” live in 1961.)

    Also, I’m thinking we all should probably read Danzy Senna’s new novel “New People,” just out. Let Doreen St. Félix make the case, in The New Yorker.

    And I have no idea how I missed this when it happened in 2009, but I’ve just come across “Ikea Heights,” a comedic soap opera that was filmed entirely within the Ikea store in Burbank, Calif., without the company’s knowledge. Here’s the first episode. Have a great weekend.

    Andrew Sullivan for The New York Times
    14 hours, largely unattended, 10 to 12 servings
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    Fred R. Conrad/The New York Times
    About 1 1/2 hours, 4 to 6 servings.
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    Peaches HotHouse extra hot chicken.

    Evan Sung for The New York Times
    1 hour 45 minutes, plus at least 13 hours for brining and resting, 4 to 5 servings
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    Homemade puff pastry and bittersweet caramel elevate this peach skillet pie.

    Andrew Scrivani for The New York Times
    2 1/2 hours, 8 servings
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    Baked Rice

    Carol Sachs for The New York Times
    1 hour 15 minutes, Serves 6 to 8
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    Tomato and Pomegranate Salad

    Carol Sachs for The New York Times
    30 minutes, Serves 6
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    Michael Kraus for The New York Times
    20 minutes, Serves 4
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    Melina Hammer for The New York Times
    30 minutes, 4 servings
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    Michael Kraus for The New York Times
    1 hour, 6 servings
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    Andrew Sullivan for The New York Times
    1 hour 45 minutes, plus 2 hours’ chilling, 6 to 8 servings
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