Tuck into comforting cheese enchiladas or keep things light with a crunchy spring iceberg salad.
| Chris Simpson for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Sophia Pappas. |
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What to Cook This Weekend |
"Enchiladas are warm hugs, enveloped in tortillas and blanketed in sauce," Bryan writes. "Whether topped with hills of cotija cheese, or a silky salsa verde, or handfuls of herbs, the dish is a shorthand for deliciousness. Even the name alone — enchiladas! — becomes a catalyst for anticipation: Comfort is in the vicinity. It's on the way! Everything (or at least the next 15 minutes) could very well turn out fine." |
I thrilled to those words, and to his memories of enchiladas he's eaten across Houston, where he lives. (They took me back to ones I've eaten there myself, most notably with Manny Fernandez, then the Houston bureau chief of The Times, the two of us tucked into platters at Ninfa's on Navigation Boulevard, happily trading work stories and photographs of our kids. Enchiladas are family!) And as Bryan notes, "cooking enchiladas at home is a miracle in itself: The recipe's framework creates opportunities to use humble ingredients in the service of something truly beyond." |
And another: khoresh rivas, an Iranian rhubarb stew usually made with meat, packed instead with beans and filled with loads of parsley and mint. Serve that with polo ba tahdig, Persian rice with a bread crust, please. |
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Now, it's a far cry from mustard and cornichons, but you should read Ruth Bernard Yeazell, in The New York Review of Books, on female self-portraitists. |
Calling all grammarians: In The New Yorker, Mary Norris has a delightful examination of when and why (and why not) to use hyphens. (The most unpopular hyphenate at her magazine is "teen-ager," she reports. Then explains: "There is something about that hyphen quivering between the ages of thirteen and nineteen that evokes the angst of adolescence.") |
Our Alexandra Jacobs on Tina Brown's new book about the House of Windsor? Click! |
Finally, here's Laura Veirs's latest: "Winter Windows," liberated, strong. Listen to that while you're cooking. I'll see you on Sunday. |
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