With the holiday approaching, plan for mushroom-beef burgers, classic coleslaw and more recipes.
| Chris Simpson for The New York Times. Food Stylist:Frances Boswell. |
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What to Cook This Weekend |
Good morning. These are fractious times, and I imagine we'll register the charged atmosphere over this weekend, the 246th anniversary of our declaration of independence from Britain and the start of our experiment in democracy. I hope you'll hold your family and friends close. I hope you'll cook for them the best you can. Fellowship ought to be something we all agree is important, however and whatever we cook. |
Well be standing by if you have difficulty with that: cookingcare@nytimes.com. Or you can write to me if you want to share your philosophy or a thought: foodeditor@nytimes.com. I can't respond to everyone. But I do read every letter sent. |
Now, you couldn't be much further from matters of bread and wine than this, but Sam Dolnick put me on to Ken Kalfus's tense and absorbing novel "2 A.M. in Little America," and I'm happy to pay that kindness forward. |
Do read Louisa Lim in The Guardian on the King of Kowloon, a folk hero who became a cult graffiti artist in Hong Kong, and whose work was erased by authorities — until it started to reappear after his death. |
And then to take us off, here's a new poem from Jorie Graham in the London Review of Books, "Fog." I'll see you on Sunday. |
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