What to Cook dinner This Week

What to Cook This Week

Good Morning. Eric Kim has a lovely story in The Times about moving to Atlanta to live with his mother during the pandemic and how they cooked together and what he learned: a legacy of Kimchi and Jjigaes. Lessons went both ways. When Eric’s mother tried his pan bibimbap (above), she said to him, “I’ll never do it the other way around.”

Reason enough to try the dish for dinner tonight I think, although it could wait up to a week and you could instead make Jean Kim’s kimchi jjigae with ribs, following her lead to blanch the ribs with ginger first and the fiery gochugaru to bloom in butter. It’s an extraordinary stew. Cook’s choice – but make one of them! This is Eric channeled Nigella Lawson to say, real food at home.

Try this beet, lentil, and cheddar salad on Monday. The cheese is a surprising and delicious addition, and if you can find prepackaged roasted beets in the market, it’s a super quick meal.

Tuesday would be good if you had the time and didn’t make ribs on Sunday to put together this slow cooker menu of hot honey ribs. If you run out of time or have done ribs (or both!), Think about misglazed fish. Or risotto with sausage and parsley. Worthy meals.

How about a stir-fry pasta with five spices, mushrooms and broccolini for Wednesday dinner? Lots and lots of possible changes to the notes under the recipe if you don’t have all of the ingredients.

I like the idea of ​​honey-roasted carrots with barley and seasoned tahini for Thursday nights, and the tahini dressing is so rich that the dish can serve as a main course. (The recipe calls for boiling the barley in water. For an extra punch, cook it in the richest broth you have on hand.)

And then on Friday night you can make garlic chicken with guasacaca sauce, a Venezuelan salsa made from avocado, herbs and lime that’s light and silky against the crispy chicken.

Many thousands more cooking recipes this week are on display and in the back room tills of the New York Times Cooking. You need a subscription to access it, yes. In return, however, you will receive a recipe box and the option to save recipes in it, including recipes that are not from our website. You can organize them, rate them, and leave notes. We’ll even teach you how to make pizza.

You can watch our videos on YouTube. You can see our best photos – and your best photos! – on Instagram. And you can follow our reporting on Twitter. Are you on Facebook? We are.

We’re happy to help if you have any problems with a recipe or our technology. Just write to: cookcare@nytimes.com. Someone will be in touch. (You can also write to me: foodeditor@nytimes.com. I’ve read every message sent.)

Now it has nothing to do with garam masala or white barbecue sauce, but if you haven’t read our Michael Kimmelman’s mesmerizing look at the battle for a billion dollar parking space in Manhattan’s historic South Street neighborhood, you really should . It’s about much more than a parking space.

Closer to the kitchen, check out this great story from Ute Eberle in Hakai about the surprising rise and resilience of fish fingers with U.S. patent number US2724651A.

I liked Anubha Momin’s memoir in The Walrus about her architect mother and Frank Lloyd Wright.

Finally old music to play us into a new week. These are Django Reinhardt and Stéphane Grappelli, “J’attendrai Swing” from 1939. Music for cooking. I’ll be back on Monday.