I hope you’ll give that salmon a try this weekend. Serve that dish with braised greens or over raw baby spinach, with the heel of whatever bread you’ve got laying about.įeatured Recipe Roasted Salmon Glazed With Brown Sugar and Mustard It’s one of the great easy-peasy recipes for when you’re exhausted and just happen to have some salmon fillets in the fridge.
I welcomed the beautiful quiet of Lauritzen Gardens the next morning, where I was thrilled to talk about our work here at The Times, and then beat feet for home and a revitalizing meal of roasted salmon glazed with brown sugar and mustard (above). Throw in some homecoming outfits, add a lot of fans of Big Blue and many dejected Cornhuskers, and it was quite the evening for poutine burritos at Block 16. Suicideboys were playing downtown at the CHI Health Center, and even though Brett Young, who wasn’t feeling well, canceled his show at the Steelhouse a few blocks away, there was still Stewart Copeland’s run-in with the Police and the Omaha Symphony just a few blocks from that. Do that, and I’ll see you on Sunday.I flew out to Omaha last weekend. Meilan Solly looks back at their 51 years in the enclosure for Smithsonian Magazine.įinally, the indispensable Jon Pareles put me on to this new track from the National, “ Smoke Detector,” nearly eight minutes of music to cook your salmon by. The giant pandas at the National Zoo in Washington, D.C., are moving to China. And so could you.ĭavid Remnick interviewed Olivia Rodrigo for The New Yorker, and it’s kind of great. Now, it’s as far from cooking as Kenefick Park is from the jetty where my pal Bermy stalks false albacore from the rocks, but John Grisham is so good at his job that I tore through his 2022 legal thriller “ The Boys From Biloxi” in a day. You can write to me, too, if you want to offer an apple, or deliver a worm: I cannot respond to every letter. If you run into trouble with our technology along the way, reach out to us at Someone will get back to you. If you haven’t done so already, I hope you will consider subscribing today. Subscriptions make this whole enterprise possible. The idea is that they’re all easy to find and all easy to make, but you do, yes, need a subscription to read them. There are many thousands of recipes worth cooking this weekend waiting for you on New York Times Cooking. Or maybe Hetty Lui McKinnon’s ramen with charred scallions, green beans and chile oil? David Tanis’s kale, squash and bean soup? Or his artful tofu Milanese? Vivian coats chicken breasts in a vivid hot and sour sauce, and adds some baby corn, but I grew up eating the dish with chicken thighs and canned mushrooms, so … make this recipe your own. Her recipe will be easier and more fun to make if you watch this delightful video she has made with the crew at our studio kitchen on the West Side of Manhattan.Īnd so long as you’re baking, maybe you want to start your Thanksgiving rehearsals with Samantha Seneviratne’s new recipe for pumpkin pie bars, a streamlined version of pumpkin pie with a press-in gingersnap crust and an elegant proportion of pumpkin filling.įor dinner? I like the idea of Vivian Chan-Tam’s recipe for Hunan chicken, a version of the Chinese American takeout classic. Claire Saffitz has an ace new recipe for cinnamon rolls that would be just the thing for a late breakfast on Saturday or Sunday.
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