What to Cook This Week

Spring barley soup is a beautiful midweek repast, super cozy from the chewy pearled barley and the seasonings of miso soup, with a freshness that comes from asparagus and peas.

Hot, crunchy, delicious: stir-fried lettuce with egg and crispy garlic. (Cooked lettuce is shaping up as one of my favorites of 2022. As I’ve mentioned before, I like the dim-sum parlor move of steaming wedges of iceberg and then seasoning them with soy sauce — wow.)

There are thousands and thousands more recipes to cook this week waiting for you on New York Times Cooking. As I believe I’ve brought up before, you need a subscription to access them. Subscriptions make this whole situation possible. If you haven’t taken one out yet, would you consider doing so today? Thanks so much.

Please visit us on TikTok, Instagram and YouTube while you’re at it. And do write us directly if you find yourself up a culinary creek without a paddle. We’re at cookingcare@nytimes.com, and someone will get back to you. (You can also write to me: foodeditor@nytimes.com. I read every letter sent.)

Now, it’s a long way from talking about how to skin an eel or seed a pomegranate, but I loved David Orr’s wrestling match, in The Times, with Brad Leihauser’s new book, “Rhyme’s Rooms: The Architecture of Poetry.”

Here’s Soraya Roberts in Pipe Wrench, writing about junk food, the movies and Generation X.

The black-footed ferret is among North America’s most endangered mammals. In High Country News, Lawrence Lenhart wrote about an effort to change that, through cloning.

Finally, here’s a poem to celebrate the movies, as we celebrate them tonight. It’s Frank O’Hara’s “Ave Maria.” Enjoy that, and I’ll return on Monday.

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