That’s not all we have this week, however. Julia Moskin traveled to Long Island to interview the pastry chef Claudia Fleming. The article comes with two excellent recipes, for mini tartes tatin, and for a chocolate caramel tart.
Other cool new recipes on NYT Cooking include Sue Li’s roasted carrots with toasted almonds; Lidey Hueck’s roasted green beans with pancetta and lemon zest; and Alexa Weibel’s double-garlic mashed potatoes, all worthy side dishes to some of our old-school favorites, including Melissa Clark’s salt-and-pepper roast chicken, my smothered pork chops, Melissa’s wine-braised oxtails.
Of course, you don’t need a recipe to cook a great meal. Indeed, on Wednesdays in this space, we often eschew recipes and implore you to cook without them, using instinct alone, improvisationally, off a narrative prompt.
To wit: Curry beef! Chop a bunch of garlic and ginger and onion into the finest sort of dice, and sauté it all golden in neutral oil or ghee. Add ground beef, and chop it all together and allow it to sizzle and brown. Shake in some of your favorite curry powder, then add a little strong chicken stock, a spoonful or two of mango chutney. Allow that to mingle and marry, then serve it over rice with chopped scallions and a dollop of yogurt. It’s easy work with a powerful payoff.
Many, many thousands of actual recipes await your attention on NYT Cooking. (You do need a subscription to access them. It’s 2019!) Further inspiration can be found on our Facebook and Instagram pages, and on YouTube as well — here’s Alison Roman making #thestew in real time!
And please write us directly, if anything goes sideways along the way, either with our technology or your cooking: cookingcare@nytimes.com. Someone kind will get back you.
Now, you should probably read Bee Wilson on the Instant Pot and the history of women in the kitchen, in Bustle.
It’s nothing to do with pizza dough or your ice cream maker, but I got through the second season of “Tom Clancy’s Jack Ryan” on Amazon and find myself way out on the edge of the internet where the pickings are slim, almost out of television to watch. It’s unsettling.
Here’s Joseph O’Neill’s new short story, then, “The Flier,” in The New Yorker.
Finally, do read David Kamp on Robbie Robertson and the history of “The Night They Drove Old Dixie Down,” in Air Mail. I’ll be back on Friday.
