New York Times Cooking offers a unique culinary journey through the week with savory recipes curated by talented chefs. From Hetty Lui McKinnon’s soy sauce noodles with cabbage and fried eggs to a lemony roasted mushroom pasta and a sheet-pan dinner of tofu and green beans, there’s something for every palate.
As the week progresses, try Kay Chun’s stir-fried cabbage and pork with lime, cilantro, and fish sauce for a comforting meal served with rice. Cap off the week with Naz Deravian’s blackened salmon, perfect for a sandwich or paired with a salad and potatoes.
Beyond the kitchen, immerse yourself in the world of classical music with Alex Ross’s review of pianists Yunchan Lim and Seong-Jin Cho, offering hope for the future of the art form. Explore the world of snooker with Sally Rooney’s take on Ronnie O’Sullivan, and dive into the trailer for Monia Chokri’s rom-com “The Nature of Love.”
Celebrate bluegrass mandolin player Ronnie McCoury’s birthday with a lively rendition of Canned Heat’s “Going Up the Country.” With a mix of culinary delights and cultural insights, New York Times Cooking offers a holistic approach to enriching your week.
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