Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas. Good morning. Dorie Greenspan, who has been developing recipes and writing about food for The New York Times Magazine for the past five years, is taking her leave this week, so as to concentrate […]
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Good morning. Dorie Greenspan, who has been developing recipes and writing about food for The New York Times Magazine for the past five years, is taking her leave this week, so as to concentrate on her xoxo Dorie newsletter. But I bet we’ll lure her back occasionally, and I’m sure we’ll get more delicious recipes from her when we do.
She certainly gave us one in her final column, a wonderful kitchen “mistake” of a thumbprint cookie (above) that she made with more chocolate than she usually does, leaving it fudgier than the original with a deep flavor reminiscent of devil’s food cake. I hope you’ll make her recipe this weekend and that we can together celebrate Dorie’s tenure at The Times and offer her thanks.
But that’s not all to make this weekend. I’d like to cook Eric Kim’s remarkable new recipe for velvety broccoli soup, which gets its rich creaminess from coconut water, tofu and sweet potato.
There’s also Ali Slagle’s tahini chicken to consider: boneless, skinless thighs seasoned with ginger, dill and citrus zest, then roasted with root vegetables and drizzled with tahini. And absolutely Millie Peartree’s latest, oxtails and butter beans, a riff on Jamaican oxtail stew that uses a curried brown sauce to unite the tender meat and textured beans.
I talk so much about dinner. But how about extra-creamy scrambled eggs for breakfast on Saturday? Blackberry-stuffed French toast for Sunday? And pressure cooker black bean soup for lunch?
There are many thousands more recipes to cook this weekend waiting for you on New York Times Cooking, and you’ll find even more ideas on our TikTok, YouTube and Instagram channels. It’s true that you need a subscription to access them. Subscriptions are important. They support our work and allow it to continue. I hope, if you haven’t taken one out already, that you will subscribe today. Thanks.
We will meanwhile be standing by to offer assistance, should anything go wrong while you’re cooking or using our site and app. Just write: cookingcare@nytimes.com and someone will get back to you. If you’re particularly steamed or just want to say hello, you can write to me: foodeditor@nytimes.com. I read every letter sent.
Now, it’s nothing to do with natural wine or granulated sugar, but you should read Louis Menand on a new biography of Charles Dickens, in The New Yorker.
The novelist Julia May Jonas wrote the “Grub Street Diet” diary for New York magazine this week, and it’s a good one. (“We are in a strange sandwich-bread rut ever since Vermont Bread shut down without warning last year, leaving yuppies like us confused and bereft in the organic-bread section.”)
In case you missed it, do read Alex Vadukul in The Times, on The Drift, “the lit mag of the moment.” (And here it is now.)
Finally, Jon Caramanica put me on to Carter Faith’s new single, “Greener Pasture,” which I’d be happy to listen to real loud on the road south from Amarillo to Lubbock — or in my kitchen while I prepare chicken-fried steak. Join me, and then I’ll see you on Sunday.
