Good morning. It’s Veterans Day, and let’s take a moment to acknowledge and thank all those who have served in the armed forces of the United States. Let’s thank them for their work in the wars we have fought in the past and the ones we have been fighting for the last 18 years. It has been difficult, life-altering combat. It is important to recognize that. It matters.
You can take the feeling with you into dinner even if your relationship to the military is fraught, even if you didn’t serve, perhaps especially if you don’t know anyone who did. People did, neighbors and strangers did, folks on the subway or freeway or in line at the store did. People all around you did. Let’s give thanks today for their work, and for what it has allowed us, in some measure, whoever we are.
For dinner, then: something kind of festive, and quick to prepare. I’m thinking Hawaiian huli huli chicken (above), with rice and a kinda spicy green salad. The recipe calls for a few hours in marinade and a grill for cooking. In truth, you can do without either, tossing the chicken in some of the sauce as you heat your oven, then using the broil function to bring the dish to bear. So good!
Other things to cook tonight or this week: braised chicken with artichokes and mushrooms; slow-cooker beef stew with maple and stout; pasta aglio olio with butternut squash; Parmesan white bean soup with hearty greens.
Absolutely consider this recipe for orange beef that I tweaked from the Brooklyn chef Dale Talde, which is among my favorite ways to consume a very, very good rib-eye steak.
Look into this five-minute hummus situation from the Philadelphia geniuses Michael Solomonov and Steven Cook, of the restaurant Zahav, and then use it for dinner — either as a dip, or as a base for ground beef griddled with warm spices or, for that matter, with Jerusalem grill.
Thousands and thousands more ideas for what to cook this week are waiting for you on NYT Cooking. Yes, you need a subscription to access them. Subscriptions are our business model! (Indeed, we love them so much we’re also offering gift subscriptions, this year’s Thanksgiving house-present of choice!)
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Now, I don’t know if you watched the Tennessee Titans play the Kansas City Chiefs in Nashville on Sunday. A portion of that city’s Kurdish community sure did. Tailgating at Titans games, Priya reports in our pages this week, has been an exercise in community bonding for the Kurds there, and in American assimilation. It’s a cool story.
Please read Eric Asimov on climate change in Napa Valley, also in The Times.
Finally, it’s only tangentially to do with food, but the other day, my colleague Brett Anderson unearthed this gem of a piece the great Washington Post restaurant critic Phyllis Richman wrote in 2013. She was responding to a letter she received from Harvard in 1961, asking her a personal question about her application to graduate school. You ought to read that as well. I’ll be back on Wednesday.
