d********r 发帖数: 9331 | 1 Andrew Scrivani for The New York Times
MONDAY, JANUARY 9, 2017
Roll Tide (Hold That Tiger)
SAM SIFTON
Good morning. It's a shamethe Highlands in Birmingham, Ala.,is
closed Monday nights, because it would be a great thing indeed to huddle up
to the bar there this evening as the Crimson Tide face-off against the
Clemson Tigers forthe first national championship rematch game in
college football history, in Tampa at 8 p.m.
Instead, maybe you could make like Frank Stitt, the restaurant's proprietor,
and cook a soignée meal at home in advance of the game, hisrecipe for
sautéed flounder with green beans and potatoes? Eat that dish with a glass
of bracing white wine, and you won't miss chicken wings and potato skins in
the least.
Unless, of course, it is chicken wings and potato skins that you desire. We'
ve got you covered there as well: I like David Tanis'srecipe for spicy
lacquered chicken wingsfor game-night eating (trya smoked version
of the dish if you access to an Egg or an offset smoker), alongside the
recipe for potato skinsI picked up at Joe Allen in the Theater
District here in New York.
Maybe somestuffed jalapeosto start? Or you could try Melissa
Clark'srecipe for smoky red devil eggs? Add a platter ofpimento
cheesesandwiches, courtesy of the Lee Brothers, of Charleston, S.C., and
all will be right in the world, whichever team takes the crown.
You're not a football fan? Maybe "Jonathan Strange and Mr. Norrell" will be
more your cup of tea this evening, on BBC America. To go with, try Melissa
Clark'srecipe for spicy potted shrimp, or a stuffedcoronation
chicken salad sandwich.
You could eschew television entirely, and try a Monday night project that
will have you eating brilliantly for a couple of days, with Francis Lam's
newrecipe for maqluba, a Palestinian upside-down chicken and rice dish
of uncommon excellence. Francis learned to make it in Sunset Park, Brooklyn,
at the home of a woman who moved from the West Bank to the neighborhood in
the late 1970s andabout whose family he wrote this weekin The New
York Times Magazine.
Or, more simply, you could make Melissa'srecipe for pasta with fried
lemons and chile flakes(above), then dive into "Selection Day," Aravind
Adiga's new novel. Cricket! It's a long way from football.
Many thousands of other recipes that might be of interest to you are on
Cooking. Won't you head on over there and see what you find? Save those that
you like and rate them when you're finished cooking. You can share them
with family and friends. You can leave notes on them. And, most of all, you
can go back to them with ease when next you want to cook, say,Kim
Severson's family recipe for spaghetti sauce.
And if anything goes wrong along the way, we're standing by to help, even if
the rescue is as difficult asthis guy saving someone off a ski lift in
Colorado last week. Just write us:a class="__cf_email__" href="/cdn-cgi/l/email-protection" data-cfemail="cffdaca0a0a4a6a1a8acaebdaa8fa1b6bba6a2aabce1aca0a2e1">[email protected]/* */
Now, here's Murray Perahia playing Bach, "French Suite No. 4." If you could
seeEric Asimovtype out a review for us, it's like that. See you on
Wednesday.
Bill McCullough for The New York Times
Sautéed Flounder With Green Beans and Potatoes
FRANK STITT
15 minutes, Serves 4
ADVERTISEMENT
Fred R. Conrad/The New York Times
Spicy Lacquered Chicken Wings
DAVID TANIS
1 hour, plus at least 1 hour's marinating, 4 to 6 servings (18 to 20 wings)
Meredith Heuer for The New York Times
Smoked Chicken Wings
SAM SIFTON
45 minutes, 4 to 6 servings
Craig Lee for The New York Times
Stuffed Jalapeos
SAM SIFTON
40 minutes, Serves 6-12
Evan Sung for The New York Times
The Lee Brothers' Pimento Cheese
THE NEW YORK TIMES
5 minutes, About 1 1/2 cups, enough for 4 sandwiches
Andrew Scrivani for The New York Times
Spiced Potted Shrimp
MELISSA CLARK
20 minutes, plus chilling, 8 servings
Tony Cenicola/The New York Times
Coronation Chicken Salad
JEFF GORDINIER
1 hour 15 minutes, 6 to 8 servings
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop
stylist: Amy Wilson.
Maqluba (Upside-Down Chicken and Rice)
FRANCIS LAM
1 hour 45 minutes, Serves 6 to 8
Andrew Scrivani for The New York Times
Pasta With Fried Lemons and Chile Flakes
MELISSA CLARK
30 minutes, 4 to 6 servings
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