Good morning. One of the great feelings in a Brooklyn life is to be among the first through the door at East Harbor Seafood on a Sunday morning. All is anticipation: for the coming dim sum, and for the day that will follow it. The hours ahead could take us anywhere: to adventure; to the movies; to the couch for a nap.
I can’t always get to the restaurant, though. And maybe that’s the case for you as well. (Greetings, readers in Los Angeles, in Miami, in Chicago, in wherever you hang your hat.)
So let’s consider a savory dim-sumish start to our week, with Hetty Lui McKinnon’s soy sauce noodles with cabbage and fried eggs, a take on an iconic Cantonese dish that’s great for breakfast, lunch or dinner. There’s a lovely textural interplay between the slippery noodles and the soft crunch of the cabbage, but to me the stars of the meal are the soy sauce seasoning and the ton of white pepper, for bite.
Tuesday
Here’s another banger of a recipe from Hetty: a lemony roasted mushroom pasta that makes the most of a mélange of mushroom varieties. They’re cooked down with wedges of lemon and intensified with a splash of soy sauce, then tossed with cooked short pasta and showered with grated Parmesan. Excellent.
Wednesday
In the middle of the week, when the last thing I want to do is cook dinner again, I turn to my recipe for a sheet-pan dinner of tofu and green beans with chile crisp, easy and delicious. “Our drop-in teen dinner guest was unenthusiastic to hear the entree was tofu,” one subscriber wrote in a comment. “But upon demolishing her third helping of this recipe, she declared this was the best meal she ever had in her life.”
Thursday
The lime, cilantro and fish sauce in Kay Chun’s new recipe for stir-fried cabbage and pork may remind you of a Thai larb. But Kay’s use of butter and cabbage gives it a silky luxuriousness that takes the dish in an entirely different, and very comforting, direction. I like it with rice.
Friday
And then you can round out the week with Naz Deravian’s recipe for blackened salmon, which I like best pressed into a torpedo roll with a swipe of mayonnaise and shredded iceberg lettuce. But hey, it’s great with a salad and roasted potatoes, too.
There are many thousands more recipes to cook this week waiting for you on New York Times Cooking. Go see what you find there. (You’ll need a subscription to do so, of course. Subscriptions make this whole operation possible. If you haven’t already, would you consider subscribing today? Thanks.)
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Now, it’s a considerable distance from anything to do with almond butter or peach preserves, but I liked Alex Ross in The New Yorker, on “the preposterously gifted” pianist Yunchan Lim, 20, and his colleague Seong-Jin Cho, 30. Recent concerts by the two — Lim playing Rachmaninoff and Cho playing Ravel — were received rapturously by California audiences. “The two events,” Ross wrote, “gave me a tremor of hope about classical music’s eternally precarious future.”
I know as much about snooker as I do about quantum physics, which is to say nothing at all. But I did like reading Sally Rooney in The New York Review of Books on the greatest snooker player of all time, Ronnie O’Sullivan. It sent me to YouTube, and this highlight reel.
Devika Girish got me to watch the trailer for the Quebecois filmmaker Monia Chokri’s 2023 rom-com, “The Nature of Love.” It’s on Amazon Prime.
Finally, it’s the bluegrass mandolin player Ronnie McCoury’s birthday. He’s 58. Here he is with his family and friends, covering Canned Heat’s “Going Up the Country.” Play that while you’re noodling and I’ll be back next week.
