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 Iâ€™ve mentioned before, I like the dim-sum parlor move of steaming wedges of iceberg and then seasoning them with soy sauce â€” wow.)
There are thousands and thousands more recipes to cook this week waiting for you on New York Times Cooking. As I believe Iâ€™ve brought up before, you need a subscription to access them. Subscriptions make this whole situation possible. If you havenâ€™t taken one out yet, would you consider doing so today? Thanks so much.
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Now, itâ€™s a long way from talking about how to skin an eel or seed a pomegranate, but I loved David Orrâ€™s wrestling match, in The Times, with Brad Leihauserâ€™s new book, â€œRhymeâ€™s Rooms: The Architecture of Poetry.â€
Hereâ€™s Soraya Roberts in Pipe Wrench, writing about junk food, the movies and Generation X.
The black-footed ferret is among North Americaâ€™s most endangered mammals. In High Country News, Lawrence Lenhart wrote about an effort to change that, through cloning.
Finally, hereâ€™s a poem to celebrate the movies, as we celebrate them tonight. Itâ€™s Frank Oâ€™Haraâ€™s â€œAve Maria.â€ Enjoy that, and Iâ€™ll return on Monday.