Friday, May 1, 2026
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Father’s day plan

Good day. I had an outstanding lobster roll the other day, sitting with my family on the pier in archie lobster in Bass Harbor, Maine, as gulls soared on the southwest breeze. Also some very good steamed clams. But it was the crab roll we ate there that has been haunting my dreams, that makes me want to cook this weekend, to bring that flavor back to my life: sweet and salty meat, very lightly seasoned, on a warm bun with butter.

The meat is not cheap. But like Gabrielle Hamilton put it in The New York Times Magazine during the pandemic, along with his excellent recipe for crab toast (above), there are times when being reckless at the fish market is exactly what you should be. “I can’t escape my morbid thoughts, neither of us can, or should, but then you have to make some decisions based on long contemplation,” she wrote. “For me, a pound of fresh peekytoe crab meat is the way to go.”

Me too! I’m going to scrimp and save next week. That’s my plan for Father’s Day, right there.

But, if I can’t find the crab, a reverse steak it wouldn’t be bad with Roast Duck Fat Potatoes and a straw of steamed asparagus, and Apple pie for dessert. Or I could go for some butter fried chickenwith vegetables, mashed potatoes and cream sauce.

And I’m really looking forward to making Genevieve Ko’s new recipe for trail mixso I have sustenance for a long time walk and talk on Sunday. It’s a cool technique she teaches: You don’t toss the raw nuts and seeds in oil before roasting, but rather in vinegar, which gives them a bit of tartness against hints of salt and sugar.

could fit a meatball sub in the weekend plan, too? TO Victor Celery Salad? Some spiced irish oats? Here is hope. Dad gets what he wants on Sunday, right?

There are thousands and thousands more recipes to consider making this weekend that are waiting for you at New York Times Kitchen. Yes, you need a subscription to read them. Subscriptions support our work and allow it to continue. I hope, if you don’t already have one, that you do. take one out today. Thank you!

Write us if you have problems with technology: cookingcare@nytimes.com. Someone will contact you. Write me if you want to make a complaint or just say hello: foodeditor@nytimes.com. The volume is such that I cannot answer all the letters: I am only one man. But I read all.

Now, it’s a far cry from anything to do with capers or cranberries, but I’ve recently returned to the work of Tana French, with her breakout 2010 novel “faithful place”, which sees a supporting character in his Dublin Murder Squad series taking center stage. He is unbelievably good.

Also in the killer vein, I began to dive into Archer Mayor Police Proceedings about Lt. Joe Gunther of the Brattleboro, Vermont, police department.

Here’s a good read in Jessica Wilkerson’s Oxford American, “Lady Vols Country”, about growing up in Tennessee in the 1990s.

Finally, let’s all listen to “Big Thief”shark smile” this weekend, nice and loud. I’ll see you on Sunday.

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