Good morning. Novelist Bryan Washington joined our team of Eat columnists for DailyExpertNews Magazine, and he kicked off his work this week with a hymn to Jamaican beef patty, “an island history in the palm of your hand. ” It’s a lovely essay accompanied by a fantastic recipe for patties (above) that would make a great lunch, snack, or even addition to a weekend meal of brown chicken with rice and peas.
(In 1995, my colleague Michael Cooper watched Jamaican beef patties make their way onto New York pizzeria menus, sliced open and baked with mozzarella and pepperoni mints. That was the custom at the slice shop in my neighborhood when I was growing up. wash and if you have leftover patties, it’s worth trying at home.)
What else to cook this weekend? We have a lot of new recipes. You could try Eric Kim’s bacon-onion pasta, in a delicious sauce of sweet vermouth and bacon grease that Eric swears is the perfect foil for angel hair. Go to!
Ali Slagle, meanwhile, has a pretty cool recipe for seasoned and buttered pork chops with a pinch of sugar and salt. You cook them covered in a frying pan, low and slow, and baste them with butter. That couldn’t end badly if you tried. She also delivers this vegan red cabbage rag that is warming and intensely flavorful. Are you overloading yours with nutritional yeast? I would.
Zainab Shah has a kharra masala fish recipe that could become your new favorite, with a tomato and onion sweet and sour sauce that comes together in less than 30 minutes. Kasia Pilat brings us an incredible Polish soup, ogórkowa zupa, hearty with root vegetables, which has a wonderful taste due to the addition of grated gherkins.
Other recipes to cook this weekend include this caramelized banana pudding and this creamy chard pasta with leek, tarragon and lemon zest. I’d also like to fit in some cod pies, and some mason-esque Sunday night nachos, to accompany the Mavericks-Warriors game.
Lots more recipes are waiting for you on DailyExpertNews Cooking this weekend, and even more inspiration on our social media channels: TikTok, YouTube and Instagram. The fact is that you need a subscription to access our tools and features. It’s also a fact that subscriptions allow us to continue doing this work we love. So thank you for yours. And if you haven’t already, I hope you subscribe today. Thanks for that too.
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Now it has nothing to do with grapefruit or venison backing straps, but I loved Elizabeth A. Harris and Thomas Prior’s “How a Book is Made” in The Times, about how barrels of ink and rolls of paper were used to write the new novel by Marlon James, “Moon Witch, Spider King.”
On Chic Women in Trouble: “What Danielle Miller Learned from Horace Mann and Rikers,” by Gabrielle Bluestone in New York Magazine.
These are some pretty cool plates from the Plated Project in Mumbai.
Finally, here’s a new poem by Frederick Seidel, a wistful reminder: “Whitney Ellsworth” in The New York Review of Books. Enjoy, and I’ll see you Sunday.