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Excellent morning. Valentine’s Day is on Tuesday. (What, you forgot?) I wrote concerning the vacation for my “Devour” column lately, an workout that were given me chatting with numerous eating place folks. The interviews left me satisfied that you simply ought this 12 months to not guide a desk someplace putatively romantic, however as an alternative cook dinner at house.
Right here’s the recipe I got here up with for the evening, and it’s no longer only for a dish however a meal: hen confit with roasted potatoes and a parsley salad. Greater than that, it’s a meal that you’ll want to store for and get started making ready lately, in order that the industry of roasting the potatoes and assembling the salad is all, in point of fact, that you need to do on Tuesday but even so crisping the hen in a pan and hoping that the individual you’re cooking for recalls for as soon as to return house on time.
That’s Tuesday evening coated, then. The hen lately is simple paintings. So possibly make Regina Schrambling’s terrific recipe for red meat stew with Dijon mustard and cognac for dinner this night time? I love it with buttered egg noodles, myself.
Monday evening: meatless? I really like Pierre Franey’s recipe for linguine with lemon sauce. Additionally Mark Bittman’s recipe for pasta with Gorgonzola and arugula. You might want braised tofu in caramel sauce.
We’ve coated Tuesday already, however you’ll want to upload to the thrill with some…