Wednesday
Yasmin Fahr took the flavor profile of ceviche — citric acidity against spices and aromatics — and applied it to this quick weeknight dinner of seared shrimp with shallots and jalapeños. That’s a fine dinner.
Thursday
Broccoli and Cheddar soup may be an internet darling for cooks nostalgic for childhood meals in fast-casual restaurants, but there’s no nostalgia in Alison Roman’s recipe. There’s just big flavor, especially if you heed her advice and use the sharpest Cheddar available, to bring both richness and a welcome acidity.
Friday
And then you can round out the week with Ali Slagle’s spicy sesame noodles with chicken and peanuts, another bid for auspiciousness in the Lunar New Year. Knowledge: I often use ground pork in place of the chicken. Fact: Make sure that you remove all of the white pith from the orange peel, to avoid bitterness. Opinion: It’s a fantastic meal.
Many thousands more recipes to consider are on New York Times Cooking. It’s true that you need a subscription for them. Subscriptions make this whole operation possible. I hope if you haven’t already that you will consider subscribing today. (If you have, thank you. Subscribers are the best part of this show.)
You should write for help if you run into trouble with our technology: cookingcare@nytimes.com. It’s no use just shouting at the browser. And you can write to me, at foodeditor@nytimes.com, if you’d like to get something off your chest. I can’t respond to everyone. But I read every message I get.
Now, it’s a few football fields away from anything to do with cleavers and mise en place, but I’m enjoying Elinor Lipman’s clever, wry novel, “Ms. Demeanor.”
Did you see that the actor John Larroquette is back in “Night Court,” on NBC? Alexis Soloski interviewed him for The Times.
A staff writer for The New Yorker since 1991 and a contributing editor to both Golf Digest and Popular Mechanics, David Owen wrote an inquiry for the magazine about the “objectively objectionable” use of this very sentence structure, front-loaded and somersaulting.
Finally, here’s a new track from Belle and Sebastian, “When We Were Very Young.” Listen to that a few times this week while you’re cooking. And I’ll see you next week.
