What to Prepare dinner This Week

What to Cook This Week

Good Morning. Today is one of those days that it would be really nice to spend all day cooking: a big pot of beans for lunch next week; Cheddar beer rolls for dinner tonight; a carrot cake for dessert; devilish chicken legs (above) to eat, along with this great new recipe for toasted broccoli glazed in butter and vinegar.

Monday I think would be good for that French stew onion soup with porcini mushrooms. It takes a while to make and wouldn’t normally be my midweek meal suggestion. But with so many of us working from home these days, it’s possible to get started in the late afternoon and let it go frolic while you are done with your screens. Give it a try if you can. (If you can’t: This lemony pasta with chickpeas and parsley should answer.)

Grilled salmon salad with lime, chilli and herbs for dinner on Tuesday evening. You don’t have to grill the salmon. You can toast it in a hot oven instead.

We’ve already talked about Wednesdays. They are terrifying to devoted home cooks, often that one night of the week that dinner is prepared can really seem like a chore. Sometimes I recommend going for takeout or chopping for takeout. (Have you ever made a salad and served it on a simple delivery pizza? Give it a try.) You could, but this week I go with either grilled kimchi cheese or ramen with charred green onion and green beans and chili oil.

Thursday looks good for butternut squash and green curry soup. The topping – a variation on Miang Kham, a snack made in Thailand and Laos that is full of peanuts, coconuts, and chili peppers – is good. Our subscribers agree: the recipe has more than 1,100 five-star reviews.

And then on Friday you can start the weekend with this lovely country captain’s coattails, a lowcountry treat that’s delicious under its flaked almonds.

There are many thousands more cooking recipes waiting for you on NYT Cooking this week. Look around and see what you can find. Then save the desired recipes. And rate the recipes you’ve cooked. You can also leave notes about it whenever you come across a cooking hack or ingredient substitution that you remember or would like to share.

To do this, of course, you need a subscription. Subscriptions support the work we do here. You let it go. Hope if you haven’t already that you subscribe to NYT Cooking today.

We are definitely by your side should you run into problems along the way, either with cooking or with our technology. Just write to cookcare@nytimes.com. Someone will be in touch. (If you want to escalate, deliver a punch or a bouquet of flowers, you can always write to me at foodeditor@nytimes.com. I read every letter sent.)