Yewande’s the greatest, and that tofu situation is firmly in my running list of top 5 recipes of the year. R.S.V.P., if you would, and come join us on Thursday. (Definitely make the recipe this week so you can thank her in person.)
Here’s another great recipe, which Mark Bittman pulled out of the chef Jean-Georges Vongerichten many years ago, for chicken with vinegar. All recipes are storytelling. JGV, as he is known to those who write about food for money, learned to make the dish from the great Paul Bocuse, who learned it himself when he was cooking for Eugénie Brazier as a youngster, at La Mère Brazier in Lyon, France. It has big vinegar energy. You may want to cut the sauce with a splash of water.
More excellence: This five-minute hummus Michael Solomonov and Steven Cook developed for their cookbook “Israeli Soul,” terrific with Samin Nosrat’s salad-e shirazi and a pile of warm flatbreads.
Thousands and thousands more ideas for what to cook are waiting for you on NYT Cooking. A lot more than usual are free to browse even if you aren’t a subscriber to our site and apps. (That’s on account of the coronavirus and our desire to make living at home during a pandemic a little more pleasurable. But I’ll ask you to consider subscribing, all the same. Your subscription allows us to keep doing this work.)
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Finally, let’s wrap up with the American poet Sara Teasdale (1884-1933), and her “May Night.”
The spring is fresh and fearless
And every leaf is new,
The world is brimmed with moonlight,
The lilac brimmed with dew.
Here in the moving shadows
I catch my breath and sing —
My heart is fresh and fearless
And over-brimmed with spring.
See you on Wednesday.
