Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here. Download the NYT Cooking app here.
Good morning. It’s Christmas Eve, babe, in the drunk tank. There are a few more presents to wrap, a goose to cook, bets to take on whether we’re going to end up heroes or goats for championing this nice old recipe for eggnog with Roquefort and pear.
Tonight, we’ll set up a sourdough sponge for Christmas morning waffles, prep a Hasselback potato casserole to go with tomorrow’s bird, as well as hashed brussels sprouts and some cherry preserves we’ll cut with red wine and then silk up with butter. This’ll leave time for some afternoon baking tomorrow: either Alison Roman’s sugar cookies or a galette des rois from the great Dorie Greenspan, who wrote about the Epiphany treat for The Times this week.
Tuesday, we’ll start getting back to normal. If Santa brings you an electric multicooker tomorrow, you could try it out next week with one of Melissa Clark’s collection of ace recipes for cooking with one. (Indian butter shrimp for the win!)
On Wednesday night, maybe try Marian Burros’s recipe for arroz con pollo risotto, an unwieldy name for a dish that’s really quite delicious: Spanish in flavor, Italian in technique.
For Thursday dinner, I’m thinking one of two options: either a crisp chicken schnitzel with herb salad or a lemony carrot and cauliflower soup.
Then on Friday, heading into the dreaded holiday of New Year’s Eve, I’ll suggest rigatoni with white Bolognese. Because it’s delicious.
Thousands and thousands of other recipes to cook in coming days are at NYT Cooking. (You should absolutely make shaking beef at some point soon.) Of course you’ll need a subscription to access them. Get one today as a Christmas present for yourself. (Or buy a gift subscription for someone else. That would be like a Christmas present for us.)
And do please get in touch if you find yourself in a jam, either with the technology or a particular recipe. Just write: email@example.com. Someone will get back to you.
Now, nothing to do with raisins or duck consommé, make sure today to spend some time with our astonishing collection of photographs that look back over 2017, “The Year in Pictures.”
Also in The Times, I very much enjoyed Joshua Barone’s interview with Howard Pollack, a professor of music who has written a biography of the Broadway lyricist John Latouche, who died in 1956, age 41. Latouche’s life would make for a fine dark musical, no doubt. Paging Scott Rudin!
Finally, will you watch “Die Hard” this evening after dinner? Some Americans do, on Christmas Eve. I’d like to be one of them this year. See you tomorrow, under the tree.
Follow NYT Food on Facebook, Instagram, Twitter and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.