jtrent238 test blog: What to cook this weekend

February 3, 2023

Johnny Miller for The New York Times. Food Stylist: Simon Andrews.

What to Cook This Weekend

By Sam Sifton

Good morning. The Super Bowl is next weekend, and if you're having folks over to watch the game, the last thing you want to be doing is cooking something for the very first time. (You think Patrick Mahomes won't practice this weekend?) Don't leave things to chance. Plan out what you want to make in the next few days, and if it includes a recipe you haven't attempted before, make it now. Doing so will pay dividends come the 12th when you have a full living room.

Take Eric Kim's new recipe for sweet-and-sour ribs (above). Our recipe testing team on New York Times Cooking made it again and again so that the recipe's bulletproof. But you haven't tried it yet. And here's a fact: Even if you're a terrific cook, every new dish you make will be better the second time you cook it.

Does that mean ribs two weekends in a row? I think so, yes.

Another nice new one for this weekend, to trot out in coming weeks: Ali Slagle's creamed kale pizza, a cheesy white pie with a delicious green topping that goes crisp in spots.

And don't miss some older gems, like Kay Chun's white soondubu jjigae, a mild tofu stew; Margaux Laskey's exceptional coconut shrimp; and Tejal Rao's sublime quesabirria tacos.

I'd like to make some overnight oats on Saturday, to eat on Sunday morning ahead of a long walk and an afternoon making a miso-maple loaf cake or these amazing brownies. Bean and cheese burritos for Sunday dinner? Maybe. I have a real yearning for this mayo-marinated chicken with chimichurri.

There are thousands and thousands of other recipes to consider making this weekend at New York Times Cooking. Yes, you need a subscription to get them. Subscriptions support our work and allow it to continue. If you haven't already, I hope you will subscribe today. (If you've subscribed already: Thank you!)

Write us at cookingcare@nytimes.com, if you run into trouble with our technology. Write to me at foodeditor@nytimes.com, if you want to say hello or raise a complaint. I cannot respond to everyone. But I read every letter I get.

Now, it's as much to do with food as a badger has to do with poetry: Read Rachel Syme's interview with the comedian Kate Berlant in The New Yorker.

The movie "You People" on Netflix, written by Jonah Hill and Kenya Barris, and directed by Baris, might have been better as a limited series, but the actors are having so much fun it hardly matters.

Is there a larger pastrami sandwich than the one served at Harold's New York Deli, in an unlovely hotel complex in Edison, N.J.? I doubt it. And that pickle bar! If you ever find yourself in the vicinity of the Raritan Center, it's worth a detour.

Finally, in The Times's "Playlist" column, Jon Pareles put me onto Rickie Lee Jones's latest, a gauzy cover of "Just in Time" by Betty Comden, Adolph Green and Jule Styne. Listen to that while you're ribbing. I'll see you on Sunday.

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