As for the rest of the week …
I like this seasonal pasta primavera with asparagus and peas from Melissa Clark, easy, quick and delicious. The addition of crème fraîche makes it taste extra springlike and fresh, though a drizzle of olive oil would work in a pinch. The tarragon’s essential.
Ali Slagle has a new recipe that would make for a fine Tuesday meal: slow-cooker beef barley soup. There’s no searing at the start, and plenty of umami from the dried mushrooms. It’s a classic dump-and-go in the morning, and yields a fantastic dinner come dark.
Cook’s choice: either Zainab Shah’s new recipe for keema shimla mirch, which pairs ground chicken with spices, aromatics, tomato, bell pepper and chiles; or my no-recipe recipe for a hasselback kielbasa. Either way, you get a quick weeknight dish on the night of the week when you may need one most.
Hetty McKinnon’s tofu and tomato egg drop soup is a tangy take on a classic Chinese stir-fry, made in soup form. Yes, there’s ketchup on the ingredient list. It gives the broth a welcome sharpness. You’ll see.
Thousands and thousands more recipes to cook this week are waiting for you on New York Times Cooking. You do, yes, need a subscription to access them. As I’ve noted before, subscriptions support our work and allow it to continue. I hope, if you haven’t taken one out yet, that you will consider subscribing today. Thanks.
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Now, it’s a far cry from writing about Frenching lamb chops or using a coffee sock, and I loathe fictional depictions of journalists probably as much as police do fictional depictions of detectives, but there’s still something exciting about the new “Tokyo Vice,” on HBO Max.
In The Times, Molly Young makes a compelling case for reading Margo Jefferson’s new memoir, “Constructing a Nervous System.”
Fascinating: Ellen Ruppel Shell in Smithsonian Magazine, on the world’s most treasured “tone wood,” used for making beautiful guitars.
Finally, here’s a poem from Taneum Bambrick in The New Yorker, “Separating.” Enjoy that, and I’ll be back on Monday.