Good morning. Dorie Greenspan, who has been developing recipes and writing about food for The New York Times Magazine for the past five years, is taking her leave this week, so as to concentrate on her xoxo Dorie newsletter. But I bet weâ€™ll lure her back occasionally, and Iâ€™m sure weâ€™ll get more delicious recipes from her when we do.
She certainly gave us one in her final column, a wonderful kitchen â€œmistakeâ€ of a thumbprint cookie (above) that she made with more chocolate than she usually does, leaving it fudgier than the original with a deep flavor reminiscent of devilâ€™s food cake. I hope youâ€™ll make her recipe this weekend and that we can together celebrate Dorieâ€™s tenure at The Times and offer her thanks.
But thatâ€™s not all to make this weekend. Iâ€™d like to cook Eric Kimâ€™s remarkable new recipe for velvety broccoli soup, which gets its rich creaminess from coconut water, tofu and sweet potato.
Thereâ€™s also Ali Slagleâ€™s tahini chicken to consider: boneless, skinless thighs seasoned with ginger, dill and citrus zest, then roasted with root vegetables and drizzled with tahini. And absolutely Millie Peartreeâ€™s latest, oxtails and butter beans, a riff on Jamaican oxtail stew that uses a curried brown sauce to unite the tender meat and textured beans.
The novelist Julia May Jonas wrote the â€œGrub Street Dietâ€ diary for New York magazine this week, and itâ€™s a good one. (â€œWe are in a strange sandwich-bread rut ever since Vermont Bread shut down without warning last year, leaving yuppies like us confused and bereft in the organic-bread section.â€)
Finally, Jon Caramanica put me on to Carter Faithâ€™s new single, â€œGreener Pasture,â€ which Iâ€™d be happy to listen to real loud on the road south from Amarillo to Lubbock â€” or in my kitchen while I prepare chicken-fried steak. Join me, and then Iâ€™ll see you on Sunday.