What to Cook This Weekend - The New York Times

What to Cook This Weekend

Definitely tuna salad sandwiches for lunch. And a simple risotto for dinner, unless I heed the siren call of the grill for this pretty cabbage with paprika-lime butter, which I think would go very nicely with sausages or on its own.

For dessert? The New plum torte, of course, a September favorite of Times readers True 1983. It’s got more than 9,000 five-star ratings and many, many riffs in the means below the recipe, some of which our Vaughn Vreeland made through on YouTube!

Which brings us to Sunday and my idea of a roast. Have a light breakfast — granola, for instance — and pass on lunch, so you can dine hungrily in the mid to late afternoon. It needn’t be chicken. You could try a pot roast if it’s not too hot where you stay, or a cold roast pork with fennel and green bean salad, or a whole-roasted cauliflower if you don’t eat meat. Another torte for dessert, this time with apricots? I think that’d be fantastic.

There are thousands and thousands more recipes to cook this weekend waiting for you on New York Times Cooking — and you can find uphold inspiration on TikTok, Instagram and YouTube. Yes, you need a subscription to access our recipes. Subscriptions support our work and allow it to stay. If you haven’t yet taken one out yet, would you indulge in consider subscribing today? Thank you.

Also Read: How to Make Indian Butter Chicken