What to Cook This Week

Good morning. I wrote an Eat column about the chef Matthew Hyland this week, and it comes with a recipe for his astonishingly good Rhode Island sloppy Joe sandwich with provolone, kale, banana peppers, olives and celery seeds (above).

You could drink coffee milk with it this evening, or a cabinet, and you wouldn’t be sorry. It would be a nice main course after a stuffie appetizer. The celery seeds may remind you of a New York System hot wiener. (Paul Lukas wrote about all these mysterious, delicious Rhode Island foodstuffs, years ago in The Times.) Myself, I like the sandwich with a cold can of Narragansett. It makes me feel very South County, very C.J. Chivers, very 401.

Another new recipe, for Monday night: Hannah Kirshner’s adaptation of oyakodon, a Japanese chicken and egg rice bowl that she learned to make from the photographer Mika Horie, who learned to make it from her mother in Kyoto. It’s an honest half-hour’s work, not counting the rice that you can make right quick while the chicken’s cooking.

And for Tuesday: Alison Roman’s recipe for broiled salmon with sesame and herbs. Easy and fast.

One more, which you could set up for dessert on Monday or Tuesday, or just eat alone on Wednesday while watching “Kim’s Convenience” into the night? Dorie Greenspan’s delicious new recipe for a steamed ginger-milk pudding. Oh, man.

For dinner on Thursday, I like Yotam Ottolenghi’s recipe for a tomato and pomegranate salad, which could go nicely alongside a pile of warm pita and a tub of the chef Mike Solomonov’s hummus.

And then on Friday night, you can drive right into the weekend with this big evening feed: mixed grill, American-style. That might be barbecued chicken and baby back ribs. Or it could be sausages…

HashFlare
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Categories: Food

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