What to Cook This Weekend

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Good morning. I as soon as had a improbable wood-fired seafood pizza on the Seaside Café in Key West, Fla.: candy and salty, luxurious with lobster meat, cream sauce, fontina and puréed garlic. The meat was plush, pillowy, completely cooked, and I questioned about that. If I put knuckles of cooked lobster on a pizza in a 1,000-degree wooden oven, they’d flip into rubber chew toys.

After I inhaled my pie, I requested the restaurant’s chef, Rafe Halpern, how he pulled it off. He chuckled earlier than answering in a form of bemused whisper. “Mayonnaise,” he mentioned. Rolling the items within the emulsion offers a fatty safety from the extraordinary warmth of the oven, permitting them to brown with out drying out. I believed that was genius.

Ali Slagle makes use of an analogous method for her grilled shrimp with chile and garlic (above), coating them in baking soda and mayonnaise to realize a fabulous crust with out overcooking. (J. Kenji López-Alt makes use of mayo as a secret ingredient when he’s cooking chicken and other meats.) Let’s attempt that on Saturday evening?

With maybe a blackberry crisp for dessert, served with a cardamom custard sauce?

I’d love a Denver omelet for breakfast on Sunday, a diner traditional with onions, bell peppers, ham and cheese. (I’d thought it a Colorado concoction, however some say it honors the 1869 arrival of the transcontinental practice line in Denver Metropolis, Utah.)

After which a giant Sunday supper, beginning with a creamy collard greens dip spiced with shito, a robust spicy-sweet pepper sauce from Ghana. To observe: jerk chicken with pickled bananas. (Don’t have a grill? Sheet-pan jerk salmon as an alternative!)

Many extra concepts for what to prepare dinner this weekend await you on New York Times Cooking. (And we offer loads of inspiration on TikTok, Instagram and YouTube as nicely.) Sure, you want a subscription to entry the recipes. Subscriptions help our work and we’re grateful to all those that have taken one out. And in case you haven’t already, I hope you’ll think about subscribing today. Thanks.

You possibly can write to us at cookingcare@nytimes.com in case you expertise issues doing that. And you may write to me if you wish to bark about it, or simply to say hi there: foodeditor@nytimes.com. I learn each letter despatched.

Now, it’s nothing to do with barley or whelks, however when it’s a Skip Hollandsworth byline above a protracted article in Texas Month-to-month, you’ve got to read it. True crime.



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