Finally, our colleague and pal Yotam Ottolenghi has a new cookbook, too. It’s called “Ottolenghi Simple” and contains this super-good recipe for baked rice with slow-roasted tomatoes and garlic. Maybe try that this weekend?
Many, many more recipes, new and old, may be found on NYT Cooking. Take out a subscription today, if you haven’t already. It’s pleasure affirming. It’s the right thing to do.
We’ll be standing by to help if something goes amiss along the way. Just write cookingcare@nytimes.com and one of our number will get back to you with assistance, whether it’s with a recipe or the technology we use to deliver it. You can always bark at me: foodeditor@nytimes.com.
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Now, it’s a New Hampshire country mile from scalloped potatoes and the perfect beet, but I think you should read Joyce Maynard on returning to college for her sophomore year, 46 years after dropping out for J.D. Salinger, in Vogue.
One of the great things about the newspaper racket is that you can publish from beyond the grave. Charles Aznavour, the great French singer and champion of Armenia, died last week. Aznavour’s obituary in The Times was written by my late colleague Frank J. Prial, who himself died in 2012. (Frank’s obituary was written by Eric Asimov.) Here, anyway, is Aznavour singing, “What Makes a Man.”
Speaking of newspapers, here’s Mimi Sheraton in The Washington Post, mounting a defense of her dislike of maple syrup. (What?)
I heard about this on the radio, but here’s the video receipt: Jon Hamm at 25, on a dating show.
And, finally, you might read Verlyn Klinkenborg in The New York Review of Books, on farming in America.
