Good morning. I wrote about a terrific dish for The Times this weekend, a meatloaf Stroganoff (above) that I first ate a million years ago at the restaurant M. Wells in Queens and have been cooking in some form ever since. I think you could make a version today off my recipe using ground beef or lamb or that soy-protein ground beefless stuff and, just so long as you nap the thing in enough mushroom-enhanced gravy, you’ll end up with your favorite wintertime dinner of the year.
Make like Hugue Dufour, the chef at M. Wells, and add some foie gras to the gravy, or a few spoonfuls of chicken-liver mousse. Either way, I like the meatloaf with buttered noodles. Dufour served it with spaetzle. You do you. Rice would be a fine accompaniment, as well, along with a big salad.
So that’s today! Monday, you can downshift a little, get out of the foie zone, cook and eat some chana dal, perhaps the highest form of chickpeas. Or if you’re looking for something a little more substantial, you could try this crunchy eggplant Parm. (I like it on a hero roll, as if after a long day TIG welding stainless steel.)
For Tuesday dinner, try my recipe for cod cakes, which in truth you could cook with any fish that flakes; I made a version a while back with triggerfish that was shockingly rich. Of course you can make it with bread crumbs. But I do love cracker crumbs in this application.
Most plans run off the track by midweek, but you can stay strong for this one because it’s one of the stellar Wednesday-night meals: soy-basted chicken thighs with spicy cashews. The recipe calls for grilling. But you can make the dish in a super hot oven just as easily. Please do.
Thursday could be filled with flavor as well, and with not a ton of effort. I like this recipe for baked barley mushroom risotto quite a bit. I’ll pair it with my latest kombucha effort, which is super-carbonated and tastes of orange and ginger and funk. It’s my best batch yet, though I’m still the only one in the house who will drink it.You have 4 free articles remaining.Subscribe to The Times
Then, to welcome the weekend: Vietnamese caramelized pork, with rice and a huge pile of cilantro and mint. The cooking life is the best life.
Thousands more recipes to cook this weekend are on NYT Cooking. (And have you checked out my collection of no-recipe recipes yet? There is a beautiful print edition of it in today’s New York Times, a collector’s item!) You do, yes, need a subscription to access them, same as I need a subscription to watch Season 2 of “The Break” on Netflix. Check us out as well on Instagram, Facebook and Twitter. You can ask us for help with your cooking or technology: [email protected] You can send me darts or apples or both: [email protected]
Now, in matters beyond the kitchens we share, won’t you please jump into Isabel Gillies’s new book, “Cozy”? It’s a guide to living your life on the warm, fuzzy line between hygge and Marie Kondo, and I’m so pleased it includes a lot of cooking.
It doesn’t have much to do with yogurt or the price of vanilla, but you would also do well to head to the bookseller or library for a copy of Valeria Luiselli’s “Lost Children Archive,” which our Parul Sehgal recently reviewed for The Times.
Finally, Derek Shapton of the Walrus went along for the final ride after Greyhound announced it was canceling most of its bus service in western Canada. The piece introduced me to the town of Dauphin, Manitoba, which was once ground zero in a grand social experiment: a guaranteed income for all.