Cooking for Christmas – The New York Times


Hello. It’s getting quiet here in New York City, and I’m writing this knowing it’s been quiet in a lot of places for the past two years.

The proprietary business communications platform I spend my work days on isn’t ringing as frantically as it has in recent weeks. Video conferences are rare or infrequently used. Emails start to bounce with out of office messages while my text messages tend to send childhood friends back to town, hoping to have a drink at some point. Almost empty buses crisscross the city. It’s starting to look a lot like a Christmas pandemic.

Looks as good as any other time to recommend french chicken for dinner, with pasta in olive oil and parmesan. And maybe a hot toddy for dessert? It’s a Christmas carol in a glass, for some.

i would like to do that Caviar Sour Cream Dip with Potato Chips (above) also this week, and a lot of that, so it can rightly be considered dinner. Meet me? It’s good with prosecco, champagne or iced vodka. It’s a festive meal. (And, with the salmon roe, not as expensive as you might think.)

Also to consider, as we move forward into the week towards the holidays: a caramelized onion galette, those scallops in brown butter, capers and lemon, bistek, a quick lamb stew, and salted chocolate pudding with whipped cream for dessert.

Then Chicken Pie for Christmas Eve, modernized by Julia Moskin, without white sauce and overcooked vegetables, with peas in butter and mint on the side, and Ham for the next day. Unless you don’t eat ham, in which case: Spinach lasagna in the colors of the day.

More than 20,000 other recipes await you on New York Times Kitchen, at least if you have purchased a subscription. I hope you have. Subscriptions support our work and keep it going. (If not, hopefully you’ll consider subscribing today. And, well, it’s not too late to buy some gift subscriptions to put under the virtual tree!)

Please ask for help if something is wrong while you are cooking or using the site and apps. We’re at [email protected] and someone will get back to you. (You can also write to me, if you wish. I’m at [email protected] I read every letter I send.)

Now it’s far from Fly Where lumpia Shanghai, but look Julian Lucas’ report in The New Yorker about writers looking for “distraction-free” devices to write on. Like a typewriter? A little, but smarter. It sounds fantastic, but I love my tabs.

Speaking of which, here is Alexandre Darwin in Rolling Stone, on Chef Anthony Bourdain’s anonymous post on a martial arts forum on Reddit.

I missed it when it fell in October, but Jerry Audet’s ode to a secret fishing spot, in Angler’s Journal, is absolutely right about the magic of finding one and working it well.

Finally, here is a poem for Tuesday’s winter solstice: “The world», By Jennifer Chang. Take advantage and I’ll be back on Wednesday.

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