Good morning. We commemorate the life and death of Martin Luther King Jr. today, born on this day in 1929 and assassinated 39 years later, a fiercely peaceful warrior for justice and equality in America. “Happy birthday,” Stevie Wonder first sang in 1980. “Sing it loud as you can.” If you’d like to bake in celebration, try Melissa Clark’s recipe for an almond birthday cake with sherry-lemon buttercream (above), though history records Dr. King’s preferred dessert as pecan pie.
For myself, I’ll eat a slice of both and then make my way north to Canada, where I’m set to interview David Sax onstage at the University of Toronto this evening, about his article on the rising tide of Syrian refugees in Toronto’s food scene, and to talk to some of the subjects of his reporting. (Tuesday night I’ll be in Montreal, to speak with the chef David McMillan about the origins of French Canadian cuisine.) Join us if you can.
There’s plenty of cooking you can do instead, if you can’t come. I like Melissa’s new recipe for red curry noodles, an easy home version of the Thai standard. As I do David Tanis’s new recipe for steamed Chinese-style fish, which takes one-pot cooking to a whole new level. You cook the fish on the very plate on which you’ll serve it! Or, if you’d like to stay with our Canadian theme, you can try Sara Bonisteel’s new recipe for butter tarts, that well-loved north country dessert. They would make a Monday night sing, absolutely.
Have you made chicken teriyaki lately? Or tried Martha Rose Shulman’s recipe for creamy cabbage soup with Gruyère? (It has no cream in it.) I like Mark Bittman’s recipe for pot roast with cranberries — and I bet if you tried making it in an electric pressure cooker, which is all the rage in some precincts of NYT Cooking, you could get it done in about an hour. How about spiced tomato and egg casserole, Melissa’s take on a fragrant and vivid Parsi recipe? I could see mopping that up with warm flatbread in the light of a candle and thinking myself deeply content at the top of the week.
Go visit NYT Cooking for more recipes and instruction on how to make them. Save the recipes you like to your recipe box and, after you’ve clicked on the link that sends you a grocery list and shopped and cooked and eaten, rate the recipes with stars or leave notes on them for yourself and others, to remind yourself that this one needs a little more salt, or that that one can be made with chicken instead of lamb. (Yes, you’ll need a subscription to our site and apps. We think you’ll find it worth the scratch.)
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