Good morning. There’ll be no April Fools’ tomfoolery today, not with so much of the nation locked down and so many sick, or worried. Spring’s sprung and the daffodils are coming up, but it’s hard to think of rebirth or practical joking right now, when so many are self-isolated and wondering what tomorrow will bring to their towns and cities, to themselves. Easter, Passover and Ramadan won’t be what they generally are this year, Priya Krishna reported for The Times; Nowruz sure wasn’t, if the pictures my brother sent me of the spare feast he shared with his sons was any indication.
Alison Roman wrestled with this subject for the Food section we sent out to home-delivery subscribers this morning (we’re still printing thanks to brave crews, smartly deployed), in a story that was assigned long ago as celebratory but has since become somewhat more somber, tender and solitary. Alison’s recipes are for a full Seder spread, albeit a non-kosher one, something to share with a crowd, and she knows that won’t be possible for most. “Maybe you can’t invite anyone over, and maybe it feels too sad to cook these things alone,” she writes, “That’s fine! You can still set the table, light a few tealights and take a minute to breathe.”
Still and all, maybe you could handle her matzo ball soup with celery and dill (above) at some point soon, a balm to anyone who makes or eats it, regardless of religious affiliation or the number of people who share in it? Or perhaps you could try Alison’s tangy braised short ribs, or her parsley salad with fennel and horseradish?
I love these recipes and know they can, alone or in consort, deliver happiness on dark nights in April. And there are more: apples with honey and crushed walnuts, for instance, and chopped liver on matzo. Consider her spicy, garlicky carrots and crispy cast-iron potato kugel. And definitely, if you can, deploy her black and white sundae bar at some point soon, even if you’re eating alone. “A personal ice cream sundae,” Alison writes, “is one of life’s greatest pleasures, up there with the first day of denim jacket weather and going to bed before 9 p.m.”
Another one of those pleasures: Joan Nathan’s new recipe for golden chicken thighs and artichoke hearts, flavored with saffron and cinnamon, a Moroccan treat. And still one more: Melissa’s recipe for quinoa and rice bowl with kale, kimchi and egg.
Naturally we have some pantry classics for you to consider, if feasting is not in the cards. Alexa Weibel gave us a fine guide to cooking lots and lots of meals with a single pot of rice. Melissa’s been making biscuits and tahini omelets and amazing popcorn. Julia Moskin has five weeknight dishes for you. (I’ll add a sixth, for Japanese-style tuna noodle salad.)
There are hundreds and hundreds more recipes to use and adapt waiting for you on NYT Cooking. We’ve made a lot more of them than usual free for the taking even if you haven’t yet subscribed to our site and apps. (Of course, we’d be very happy if you did subscribe, in order to support our work and allow it to continue.)
You can find plenty more inspiration on our Instagram feed, as well as on our YouTube channel. We post news on our Twitter account. We’re chatting with readers in our community group on Facebook. Come visit. And, if something goes sideways along the way, either with one of our recipes or with our technology, please reach out directly at cookingcare@nytimes.com. Someone will get back to you.
Now, it’s nothing to do with kielbasa or mint, but “The Burnt Orange Heresy”? You really have to start with the book.
