• Cooking: What to Cook This Week 8-31-2017

    August 30, 2017
    Long-cooked vegetables.

    Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Glen Proebstel.
    SUNDAY, AUGUST 27, 2017

    What to Cook This Week

    Good morning. Samin Nosrat wrote about cooking vegetables for The New York Times Magazine this week, making an argument for cooking them way, way, way longer than you probably usually do. On a Sunday in late August when it might be customary to make dinner of steam-kissed corn and raw tomatoes, perhaps alongside a roast chicken, I’m thinking taking the opposite route might be a cool thing to do, using her recipe for long-cooked wax beans (above). Someone will cavil as you cook. Always keep ’em guessing.

    Speaking of, “Game of Thrones” wraps up its season tonight. So either start your long-cooking vegetables early, so your dinner’s done by the time someone in your household wants to scamper off with laptop and headphones to watch, or embrace their addiction: Make this honking big cheese steak sandwich, wrap it in wax paper, and let them eat on the couch. (I’m staying out of Westeros, myself, and watching “Rake” on Netflix.)

    Then on Monday, you could make a simple bowl of spaghetti, adorned with Marcella Hazan’s insanely flavorful recipe for tomato sauce. It’d be very nice with Julia Moskin’s recipe for grilled garlic bread on the side, though, if you don’t have access to a grill, it might be better just to load up a loaf of good bread with as much butter and garlic as you can stand, wrap it in foil to bake, and then hit it with a mountain of chopped herbs when it comes out of the oven.

    Tuesday seems from my vantage to be a good night for Marian Burros’s recipe for mustard-glazed pork tenderloin. Mash some potatoes to go with, and serve the meat and starch with a tangle of sautéed greens? That’s called living like a grown-up. Make yourself an old-fashioned before you start to cook, and eat while listening to Jessica Molaskey sing Joni Mitchell songs. It might not be the sort of evening you imagined for yourself while doing ollies down at the skatepark a million years ago, but that’s all right. All romantics meet the same fate someday.

    Wednesday night: How about a spicy shrimp salad with mint?

    On Thursday, I’m thinking a good bet is Nigella Lawson’s recipe for tarragon chicken, which if you want to get old-school Midwestern, you could finish with a pan sauce made of the drippings and a good lashing of heavy cream. Make a salad to go with it, and a platter of soubise if you have the energy. Otherwise, this rice is nice.

    Fish for Friday? I was at The Dutch in New York City the other night, and Jason Hua, the executive chef, was serving some fish tacos where he swapped in wasabi leaves for the tortillas, and that was ridiculously good, if you can find any wasabi leaves. But if not, or if you don’t want tacos, see if you can’t find inspiration in one of these 18 easy weeknight salmon recipes.

    Many more recipes to cook this week are available on Cooking. Please sign up for a subscription today so you can browse them, cook them and make them your own. You can share the recipes with family and friends, rate them with stars, organize them in folders, and leave notes on them, publicly or privately, if you’ve hacked or improved upon them and wish to remind yourself or others of your triumphs.

    And, as always, you can get in touch with us if anything goes sideways: cookingcare@nytimes.com. We’ll endeavor to help.

    Now, do check out this Munchies feature on the Miami Subs restaurant chain, a story that embodies nearly every contradiction and fantastic detail of Florida culture over the last three decades.

    Moving further away from food, check out Matt Jablow’s new documentary on MSG, “Beyond the Boardwalk,” which looks back at a terrible incident on Long Island in 1991: teenagers, race, girls, bats. It’s Nassau County in a can, disquieting and remarkably affecting.

    Finally, you should follow Anthony Bourdain on Instagram. And Michael Barbaro on Twitter. That is all. See you tomorrow.

    This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food.

    Suzy Allman for The New York Times
    1 hour, 4 servings
    Facebook Twitter Pinterest
    ADVERTISEMENT

    Marcus Nilsson for The New York Times. Food Stylist: Brian Preston-Campbell. Prop Stylist: Angharad Bailey.
    60 minutes, 6 servings
    Facebook Twitter Pinterest

    Long-cooked Romano beans.

    Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Glen Proebstel.
    2 hours 20 minutes, Serves 4-6
    Facebook Twitter Pinterest

    Sabra Krock for The New York Times
    15 minutes, 6 to 8 servings
    Facebook Twitter Pinterest

    Michael Kraus for The New York Times
    40 minutes, 4 servings
    Facebook Twitter Pinterest

    Andrew Scrivani for The New York Times
    20 minutes, Serves 2 to 4
    Facebook Twitter Pinterest
    ADVERTISEMENT

    In a recipe from the Minimalist archives, Mark Bittman tosses seared shrimp with arugula and mint to make an elegant salad that's not fussy.

    Michael Kraus for The New York Times
    20 minutes, 4 to 6 servings
    Facebook Twitter Pinterest

    Lisa Nicklin for The New York Times
    1 hour, 4 servings
    Facebook Twitter Pinterest

    Kim Severson offers up a recipe for can't-miss rice, which surprisingly involves the oven.
    35 minutes, 2 cups
    Facebook Twitter Pinterest

    Craig Lee for The New York Times
    30 minutes, 4 to 6 servings
    Facebook Twitter Pinterest

    Related articles: