What to cook this week
Hello. It’s Super Bowl Sunday for many Americans, even those who don’t plan on watching the Rams play the Bengals tonight. It’s a chance to have a carne asada that tastes like Los Angeles or Cincinnati chili, devour chicken wings, nachos, guacamole and queso before the publicity, the violence or just a quiet night in reading Sheila Heti on the couch. I hope you will join us. We have plenty of recipes.
Among them: this terrific new recipe for a classic Italian sub (above) with dressed onions, meats and cheeses, pickled peppers and shredded lettuce on a hoagie roll. I’m not usually a snob about ingredients, but I will say that a lot depends on the choice of roll. Secure a voucher for sandwich excellence. Nobody wants a floppy disk!
You can also make Texas-style chili. Buffalo Chicken Dip. Spicy tofu sliders. Either way, you should embrace the notion of mid-winter tailgating today, no matter where you are in organized sports. The Super Bowl is a secular holiday right up there with Thanksgiving, worth celebrating just because.
As for the rest of the week…
It’s Valentine’s Day, so you might want to make a Steak Diane for two, but I’m loving Yasmin Fahr’s new Smooth Brined Feta and Green Olive Pasta Recipe. It comes together quickly, with great, great flavor, and it’s just the thing for those nights when time is running out because you forgot to buy flowers for your squeeze and had to go back. 40 minutes to get it.
Here is a recipe without a recipe: roasted fish with ginger, green onions and soy. “My husband eats food, but doesn’t like food, if you know what I mean,” one follower noted below the instructions. “He loved it. I used seasoned rice vinegar, sesame oil, olive oil, ginger and soy sauce. And he couldn’t help but say how period it was good. I’m definitely going into the regular rotation!”
Mid-week is the perfect time to try this soothing, not-at-all-spicy white soondubu jjigae, Korean soft tofu stew, with sweet radish and savory mushrooms. I like it with kimchi and rice on the side.
Here is a chicken soup with pastina that will delight children and those who sometimes like to eat like children.
There are thousands and thousands more recipes to cook this week waiting for you on New York Times Cooking. (And you’ll find more inspiration on our TikTok, YouTube and Instagram channels.) Yes, you need a subscription to access it. Subscriptions allow us to continue doing the work we love. If you haven’t already, I hope you subscribe today. Thank you!
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