Beans, beans, beans! – The New York Times

Good Morning. I had a call the other day with a group of people who had made white beans the night before and were planning to have the leftovers for lunch. I realized that I had shied away from white beans. I think mostly because of a rocket someone sent to [email protected] that admonished me to write too much about white beans in this room. (These missiles work guys!)

White beans are great though, and I’m bringing them back: creamy and braised (above), braised with vegetables and topped with parmesan, made into hummus with tahini and coriander. I understand if you are fed up with the legumes a year after the pandemic, but as those who delved into the bean club lifestyle can testify, all you have to do is find new varieties and recipes to keep yourself and beans -after front. On what front is Melissa Clark at your service!

No? You are still adamant. You remember beans as a menu from last March and April, and you won’t do that again this year? Here is a Thai pumpkin and green bean curry risotto. Here is a recipe for huevos rotos. Here is a fine dinner with salmon bathed in anchovy and garlic butter.

This week I want to prepare fried tomatoes and eggs, as well as khoresh karafs, the Persian celery stew with lamb. It would be a pleasure to take some time off the screen in the afternoon making those vanilla waffle crust lime pie bars and get up early one morning to make egg benedict during the week just because.

Crunchy stuffed chicken schnitzel soon? Korean Fried Cauliflower? A vegan Cacio e Pepe with a lot of nooch?

There are thousands more recipes waiting for you at NYT Cooking this week, and most of them don’t contain beans. You should browse between them and see what you find. You can save the recipes you like (even if they weren’t from NYT Cooking!). You should rate the ones you cooked. You can also leave notes on recipes if you want to remember something you’ve tweaked into one or if you want to share your results with your fellow subscribers.

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Well, it has nothing to do with pampering eggs or boning a chicken, but I think you should read Nadia Owusu in The Times about why she started wearing head wraps.

Also our Tejal Rao about regaining her sense of smell after she got Covid in December: “I think of the sweet smell of my nephew’s head when he was a baby; from my parents’ house when a lasagna is in the oven; of hot, dry mugwort brush when my dogs increase the scent. I think of the smell of french fries mixing with chlorine by the pool on a summer day, and I’m not sure how to remember those tiny, wonderful moments without their smells anchoring me. “

Finally, the great Dust-to-Digital reminded me of the birthday of South African keyboardist Cherry Wainer last week. (She died in 2014 at the age of 79.) Here she is with Don Storer in 1966 and plays the theme “Peter Gunn” composed by Henry Mancini. She is absolutely the coolest. I would like to cook like that. I’ll see you on Wednesday.

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