What to cook this weekend

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Hello. Novelist Bryan Washington joined our team of Eat columnists for The New York Times Magazine, and he began his work this week with a homage to the Jamaican beef patty, “the story of an island in the palm of your hand.” It is a beautiful essay accompanied by a fantastic pancake recipe (above) that would make a great lunch, snack or even addition to a weekend meal of brown chicken stew with rice and peas.

(In 1995, my colleague Michael Cooper observed how Jamaican beef patties appeared on the menus of New York pizzerias, sliced ​​and cooked with mozzarella and pepperoni pieces. It was the custom in my store of quarter slices when I was growing up, and if you have any patties left over, it’s worth trying at home.)

What else to cook this weekend? We have lots of new recipes. You could try Eric Kim’s bacon and onion pasta, in a delicious sweet vermouth and bacon grease sauce that Eric says is the perfect foil for angel hair. Go to!

Ali Slagle, meanwhile, has a pretty cool recipe for spiced and buttered pork chops under a pinch of sugar and salt. You cook them covered in a frying pan, over low and slow heat, and brush them with butter. It couldn’t go wrong if you tried. She also delivers this vegan red cabbage stew it’s warm and deeply flavorful. Do you want to shower yours with nutritional yeast? I could.

Zainab Shah has a recipe for kharra masala fish this could be your new favorite, with a sweet and sour tomato and onion sauce that comes together in less than 30 minutes. Kasia Pilat offers us an incredible Polish soup, ogórkowa zupahearty with root vegetables, which carries a delicious flavor from the addition of grated pickles.

Other recipes to cook this weekend include this caramelized banana pudding and that creamy Swiss chard pasta with leeks, tarragon and lemon zest. I would like to fit in with some cod cakes too, and some mason style nachos on Sunday evening, to accompany Mavericks Warriors game.

Many other recipes to make this weekend are waiting for you on New York Times Kitchenand even more inspiration on our social networks: ICT Tac, Youtube and instagram. It’s a fact that you need a subscription to access and use our tools and features. It’s also a fact that subscriptions keep us doing the work we love. So thank you for yours. And if you haven’t already, I hope you subscribe today. Thanks for that too.

We’ll be there to help you with any issues along the way. Just email us: [email protected] Someone will answer you. (You can write to me directly, if you want to send a dart or an apple: [email protected] I read every letter sent.)

Now, this has nothing to do with grapefruit or venison braces, but I loved “How a Book is Made” by Elizabeth A. Harris and Thomas Prior in The Times, about how wine vats ink and rolls of paper were used to print Marlon James’ new novel, “Moon Witch, Spider King.”

On chic women in trouble: “What Danielle Miller learned from Horace Mann and Rikersby Gabrielle Bluestone in New York Magazine.

These are pretty platesof the Plated project in Mumbai.

Finally, here is a new poem by Frederick Seidel, a melancholy memory:Whitney Elsworthin The New York Review of Books. Enjoy it and I’ll see you on Sunday.

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