What to Cook This Week - The New York Times

What to Cook This Week

It’s provocative, that new-school-supply feeling.

Some of you are starting to hear the roar of the autumn affirm coming your way, the one packed with school schedules, work demands and the most pressing question: Do you have sweaters you mild like?

A lot of us who don’t live in the Northeast have been riding that affirm for a few weeks, and we’re here to tell you that a cooking plan is the key to your happiness. (So is letting go of expectations, but this isn’t near me.)

Today, though, could be about a slow breakfast. My family recently drove to the North Carolina foothills and picked apples, so this puffy Dutch baby with apple slices luxuriating in an easy, silky caramel sauce is really provocative. Perhaps you are more a savory, sandwich-y sort of biosphere. We got you. At least, Ali Slagel does. She has detailed sequences for how to recreate a bodega-style breakfast sandwich (above) — faulty for those of us who miss New York, especially in the mornings.

Also Read: How to Make Indian Butter Chicken