Good morning. It’s been a long time since I had a scorpion bowl, but when I did I had more than one and years later I still store my keys in the little stainless dish that held the dumplings I ate between the drinks and the next morning found in the pocket of the “Say Anything” trench coat I’d worn that night.
I’ll have one this weekend, though, off work and barefoot at the kitchen counter as if in a tiki bar on a tropical island, thanks to Rebekah Peppler’s new recipe for the drink (above), which accompanies her meditation on the subject of tiki for The Times. I’ll share it with friends, each of us using our own personal straws. The sharing is important. A scorpion bowl is, as some of my colleagues say, a lot.
Also on the menu this weekend, menemen, a Turkish breakfast scramble with eggs, tomatoes, peppers and sometimes onions. As Joan Nathan reported for us this week, it’s like a shakshuka but not. With high-summer ripe tomatoes, in particular, menemen is phenomenally delicious.
For dinner Saturday night, maybe try my chicken enchiladas with salsa verde? Or a big bowl of Nigella Lawson’s take on masoor dal, spiced red lentils, with what she calls “bright rice”?
Pancakes for breakfast on Sunday. Then take a fast trip to the store for weekly supplies, including what you need to make a credible lunchtime muffuletta to bring to the beach or the stream, the forest or the mountaintop.
Then, for Sunday dinner, I like roasted salmon, glazed with brown sugar and mustard, with greens and soubise.
And here are two different directions you might take for dessert: toward either chocolate-cream pie with an Oreo crust; or this nectarine-raspberry cobbler with ginger biscuits. Opposites attract, but I doubt you’ll make both.
You can and ought to visit NYT Cooking to discover many thousands more recipes to cook this weekend. You can and ought to take out a subscription to access them all, to save them in your recipe box, to leave notes on them and rate them and share them with family and friends.
And for further inspiration, come visit us on Instagram and Twitter, Facebook and YouTube.
Do write if you run into trouble with your cooking or our technology: cookingcare@nytimes.com. Someone will get back to you. Or you can shoot arrows at me: foodeditor@nytimes.com. I get a lot of mail, but I’ll try to respond!
Now, it’s nothing whatsoever to do with pudding or lobster, but Boris Johnson, the new prime minister of Britain, is a complicated character. Fintan O’Toole does a good job of introducing him — reintroducing him, for some — to the American stage, in The New York Review of Books.
Please read Caroline Lester, on Atlantic salmon and American presidents, in The New Yorker.
There are going to be a lot of new flavors on public-school menus this fall, it would seem, as schools receive free food bought by the Department of Agriculture to offset some of the losses American farmers face in the U.S.-China trade war.
Here’s Chris Wright in Outside, on what happens when #vanlife goes wrong.
Finally, I’m on again about The New York Times Food Festival on Oct. 5 and 6. Check out what’s happening, and book your seats. I’ll see you on Sunday.
