What to Cook This Weekend

What to Cook This Weekend


Or you could attempt to scale Gabrielle Hamilton’s recipe for baked Alaska, which is the subject of her “Eat” column this week. It would follow the chicken very well, if you’d like that more than pears. It wants a good eight hours of freezing before you serve it, so plan accordingly.

For dinner this evening, once you’ve got the chicken brining and your Alaska on the road, maybe make stir-fried cabbage, tofu and red peppers. In the morning, you could make some beef barley soup with lemon that can stand for dinner on Saturday night, or stay in the fridge or freezer until next week. You could make bulgogi for dinner on Saturday, or bulgogi sloppy Joes. You could make a mushroom tart.

Fill in the open hours with cookies – there are a lot of recipes on this plate right here – or simply take to the couch for some reading: John Williams alerted us to Fiona Mozley’s “Elmet” this week, and we’re going to crack the spine on that right quick.

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Now, please read Jia Tolentino in The New Yorker, on where millennials come from. Also, this excerpt from Annette McGivney’s new book, “Pure Land,” about the killing of a Japanese tourist in the Grand Canyon, in Outside. Speaking of the West, I’m just loving the police blotter in the Flathead Beacon, out in Montana. And while you’re at it, do read Tejal Rao on panettone, in The Times. It’s a marvelous read. Have a great weekend.

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