What to Cook This Week - The New York Times

Set yourself up for a night of snacking and Oscars viewing, then plan a few meals.

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Good morning. It’s Oscar Sunday, and my colleagues on the Culture and Styles desks of The Times are caffeinating in advance of a long evening of live awards coverage. That will make it a two- or three-screen evening for me, and I don’t want a complicated meal to go along with it. I want a charcuterie board (above) and a big bowl of popcorn.

But maybe you’re putting together a viewing party? Naturally, we’ve got recipes for that. Were I playing host, I’d serve deviled eggs and a pile of icy cut vegetables with green dip. Also, sweet-and-salty party mix and jalapeño poppers. And then at the end of the night, I’d pretend we were at the Vanity Fair Oscar Party and serve smash burgers in the style of In-N-Out.

As for the rest of the week …

Monday

I love this remarkably unsubtle chopped salad with jalapeño ranch dressing. It manages to evoke restaurant eating without tipping over into fanciness.

Tuesday

This skillet chicken and rice with anchovies and olives takes inspiration from the flavors of pasta con le sarde, a classic Sicilian dish that’s made with sardines and fennel. Some subscribers suggest using a Dutch oven rather than a skillet, so as not to risk the sauce splashing out of the pan. Smart!

Wednesday

Spring barley soup is a beautiful midweek repast, super cozy from the chewy pearled barley and the seasonings of miso soup, with a freshness that comes from asparagus and peas.

Thursday

Hot, crunchy, delicious: stir-fried lettuce with egg and crispy garlic. (Cooked lettuce is shaping up as one of my favorites of 2022. As I’ve mentioned before, I like the dim-sum parlor move of steaming wedges of iceberg and then seasoning them with soy sauce — wow.)

Friday

And then you can round out the week with chicken in a watermelon. April Fools’! Here’s a delicious recipe for seared scallops with glazed brussels sprouts. What a pan sauce on that one. I think you’ll love it.

There are thousands and thousands more recipes to cook this week waiting for you on New York Times Cooking. As I believe I’ve brought up before, you need a subscription to access them. Subscriptions make this whole situation possible. If you haven’t taken one out yet, would you consider doing so today? Thanks so much.

Please visit us on TikTok, Instagram and YouTube while you’re at it. And do write us directly if you find yourself up a culinary creek without a paddle. We’re at cookingcare@nytimes.com, and someone will get back to you. (You can also write to me: foodeditor@nytimes.com. I read every letter sent.)

Now, it’s a long way from talking about how to skin an eel or seed a pomegranate, but I loved David Orr’s wrestling match, in The Times, with Brad Leihauser’s new book, “Rhyme’s Rooms: The Architecture of Poetry.”

Here’s Soraya Roberts in Pipe Wrench, writing about junk food, the movies and Generation X.

The black-footed ferret is among North America’s most endangered mammals. In High Country News, Lawrence Lenhart wrote about an effort to change that, through cloning.

Finally, here’s a poem to celebrate the movies, as we celebrate them tonight. It’s Frank O’Hara’s “Ave Maria.” Enjoy that, and I’ll return on Monday.

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