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what to cook this week

Good day. I don’t know what my father did fried chicken every Sunday afternoon when I was little, but that’s how I remember it: the rasher of bacon floating in the splattered oil, the flour all over it, the crispy, golden chicken placed on a rack, then kept warm in the oven before of the dinner. Mashed potatoes go with, dip, vegetables He rarely ate, all washed down with a tall glass of milk and the New Hikers of the Lost City on the record player It was one of my favorite foods growing up.

I bring the memory today because we have published a wonderful collection of 24 recipes, online and in print today, loved by our subscribers’ kids: kid-friendly recipes approved by real kids.

Among other recipes, you will find Home Burger Helper (above), a bibimbap for pans and a baked with tomato and white beans with cheese. I hope you cook a lot of them. Me? I will continue the tradition today and serve the youth as they served me myself.

As for the rest of this week’s cooking. …

I love Colu Henry’s recipe for creamy white beans with herb oilpartly because it’s delicious, partly because it comes together easily on weekdays, and partly because I like to drizzle leftover herb oil over fried eggs the next morning.

rosemary chicken ragout is Ali Slagle’s latest recipe for us, a powerfully flavorful dish that comes together in under an hour. Secret ingredients: butter, anchovies and garlic. There is nothing wrong with those.

I do Ali’s spicy tahini dumplings with pita, cucumber and avocado with ground turkey, although she asks for chicken, and might try it next week with lamb. It’s a quick and easy weeknight recipe that stays moist thanks to the tahini and hot sauce. Don’t neglect the mint at the end!

If you find wild shrimp at the market and don’t mind splurging, there’s nothing better than making Melissa Clark’s new recipe for Butter Poached Shrimp with Dill Mayonnaise. Melissa can knock out that plate in 10 minutes. She might take you and me twice as long, and we’d still be happy.

And then I like the idea of ​​kicking off the weekend with Kayla Stewart’s recipe for stewed chicken and dumplings, an adaptation of one developed in 1962 by Freda DeKnight, the food editor for Ebony magazine at the time. it’s the business

There are thousands more recipes to cook this week waiting for you at New York Times Kitchen. However, you need a subscription to read them. If you haven’t checked one out yet, I hope you will. subscribe today. (For a special rate on a subscription to the full Times experience, including Cooking, check out our all access saleending soon.)

You are not alone. If you have problems with our technology, write and someone will contact you. If you want to make me ring or just say hello, write I can’t answer all the letters. But I read all the ones I get.

Now, it has nothing to do with cardamom or cake, but I took an early look at the novel”dream city”, Don Winslow’s sequel to “burning city.” It is the second in a trilogy about Danny Ryan, a tough guy from Rhode Island with an extra-big heart. (The third novel may be Winslow’s Last.) Both are worth reading.

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