What to Cook Right Now
Hello there. By now you’ve heard from Melissa Clark, Priya Krishna and Genevieve Ko instead of Sam Sifton, who’s been traveling. (It takes a village to cover for Sam.) And now, you’ve got me. I’m the Food and Cooking editor of The New York Times, and I’m tickled to be your host on this summer Monday morning.
Because the writing I do is usually focused on fast and furious recipes for dinner — here’s the plug for my weekly newsletter, Five Weeknight Dishes — I’m especially thrilled to write about food that does not entirely meet that description.
Take, for instance, these delectable pulled pork sandwiches: This is a recipe that you probably shouldn’t make after work, unless you work half-days at a butcher shop and then proceed straight home to put the meat in the oven for several hours. Or there’s this silky corn risotto. Make it tonight only if you can take calls with the camera off so no one sees you stirring. If your afternoon requires running errands or wrangling small children, I might skip the baked Alaska. But that’s me.
Sam returns on Wednesday. Until then, join me in bingeing the true-crime drama “The Staircase” on HBO Max, and then Googling “How much of ‘The Staircase’ really happened?” I’m also very into Gary Shteyngart’s latest novel, “Our Country Friends.” And, because I’m a Tina Brown completist with a minor royals fascination, I read “The Palace Papers” on a recent beach trip, the perfect venue for her delicious prose.
Thanks for having me today. Talk to you soon, I hope.
