Good morning! One of my most cherished dining experiences was at La Caridad 78, a now-closed restaurant on the Upper West Side of Manhattan. The highlight of my meals there was the pork egg foo young, served with yellow rice, black beans, and a plate of maduros. I used to enjoy this dish for lunch with my friend Michael, and we would add vinegar and hot sauce to the omelets. Sometimes, we couldn’t help but burst into laughter at the audacity of indulging in such a decadent midday feast. On one occasion, I even took a nap on a park bench before returning to work.
Nowadays, I recreate that same joy at home for dinner! Kay Chun has a fantastic new recipe for egg foo young that I love to prepare. I dress it up with roast pork from the takeout shop and serve it with rice seasoned with Sazón, along with Cuban black beans and delicious fried sweet plantains. This meal brings back the nostalgia of my old lunchtime delight without the need to doze off in public. Instead, I clean up the kitchen and relax in bed.
Moving on to the rest of the week…
On Monday, Hetty Lui McKinnon’s recipe for zucchini tofu udon is a quick and flavorful choice for a weeknight dinner. If you can’t find fermented tofu, white miso works well as a substitute. The dish blends silkiness, saltiness, and a hint of pepper, making it a simple yet satisfying option.
By Wednesday, we often find ourselves yearning for the end of the day and a good book. Ali Slagle’s kimchi grilled cheese is the perfect dinner for those midweek cravings. It’s golden, crispy, and gooey, with a delightful touch of spiciness.
Thursday brings Colu Henry’s recipe for braised chicken with coconut milk, tomato, and ginger. The fragrant meat is complemented by a flavorful braising liquid. For an extra burst of freshness, squeeze some lime juice over the dish to balance its richness.
And to conclude the week, let’s have a pizza party on Friday using my special pizza dough recipe. Instead of a plain pie, I suggest trying a no-recipe Mr. Fun-Guy pizza. Inspired by the taleggio and mushroom pizza from the Elena team in Montreal, I made a fonduta sauce with shallots, butter, flour, cream, melted taleggio, grated nutmeg, and crushed red pepper. Topped with sautéed wild mushrooms and chopped parsley, this pizza is pure perfection.
If you’re looking for more recipe ideas, visit New York Times Cooking, where you’ll find thousands of options. Consider subscribing to support our work and access all the exciting recipes.
Feel free to reach out to me at [email protected] with any complaints or compliments. I may not respond to every message, but I read each one I receive.
Now, let’s explore some non-food reads that are worth your time:
– Dwight Garner’s “Close Read” in The New York Times focuses on Rita Dove’s captivating poem, “American Smooth.”
– Andy Cochrane shares his adventure of trout fishing guided only by a novel in Thrillist.
– The New Yorker features an excerpt from Safiya Sinclair’s upcoming memoir, “How to Say Babylon,” titled “Revisiting My Rastafari Childhood.”
Finally, don’t miss Lindsay Zoladz’s Amplifier newsletter for The Times, which showcases 15 songs to capture the delightful awfulness of the 2023 New York Mets. Enjoy the music, and I’ll be back on Friday.
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