Tender Almond Cake Recipe - NYT Cooking - The New York Times

David Malosh for The New York Times. Food Stylist: Simon Andrews.

A delightfully tender almond cake that’s quite easy to put together, this recipe is from an old friend, Salvatore Messina. Everyone adores it. Since it has some similarity to other Italian almond cakes, I naturally assumed it to be his family’s, passed down from his Sicilian grandmother. But it turned out to have no Italian storyline. Sal adapted it from a recipe for torta de Santiago, the traditional almond cake from Galicia, Spain, using less sugar, more orange zest and no cinnamon. It’s heavenly. —David Tanis

Featured in: A Bright, Bold Citrus Salad Is Just the Start of This Dinner Party Menu

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Ingredients

Yield: 10 servings

• 1tablespoon unsalted butter, softened, for greasing the pan
• 8ounces/227 grams blanched almonds
• 6large eggs, separated
• 1¼cups/250 grams granulated sugar
• 1orange, zested
• 1lemon, zested
• ¼teaspoon almond extract
• Confectioners’ sugar, for dusting

Preparation

1. Heat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter.

2. Pulse almonds a few times in a food processor, then grind them, until they become a coarse meal, about 30 seconds to 1 minute.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat egg yolks and sugar on medium-high speed until pale and fluffy, about 1 minute. (Alternatively, use a large bowl and a hand mixer.) Beat in ground almonds, zests and almond extract until incorporated. Transfer mixture to another bowl and thoroughly wipe out stand mixer bowl or clean out the large bowl. (You don’t want any egg yolk present, as they can inhibit the whipping of the egg whites.)

4. In the clean bowl, beat egg whites to stiff peaks on medium-high speed, 1 to 2 minutes. Incorporate the whites into the egg-sugar-almond mixture until no white streaks remain, then spread into the prepared pan.

5. Bake on the middle shelf of the oven for 30 to 40 minutes, until a skewer inserted in the middle comes out clean, indicating the cake is cooked.

6. Cool in the pan on a rack. Run a knife around the edge of the cake to loosen, and transfer to a serving platter. Dust with confectioners’ sugar before serving.

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Viral One-Pot French Onion Pasta Recipe - BuzzFeed

Hello! I'm Jen, and I re-create a lot of viral recipes! I have a biweekly series where I try recipes that are trending in pop culture (or some that just look good).

Recently, I haven’t been able to escape the latest food obsession dominating my For You page: French onion pasta.

You see, in the beginning, God created spicy vodka pasta and baked feta pasta. And then God said, "Let there be French onion pasta," and there was French onion pasta.

Yes, French onion pasta — like the soup, except it's pasta — is reigning over Food TikTok right now.

In a clip that now has over 8.1 million views, Carolyn, aka @carolbeecooks, explains why she's "never" making the pasta again.

Oh, wait, there are no reasons. She's definitely making the pasta again.

Naturally, I was intrigued by a dish that could only make Italians upset, so I decided I'd try it for myself. I used Carolyn's recipe from her website, although I cut all the measurements in half, since I was only cooking for myself. Here's everything I used:

First things first, I sliced up half an onion. I tried my best to keep the pieces pretty thin.

I melted a tablespoon of butter in my pot and added in the onions, cooking them on medium heat with the lid on. After about five minutes, I turned the heat on low, took the lid off, and let them caramelize for another 15 minutes.

Next, I added the sherry and white wine, followed by the sprigs of thyme. My kitchen was beginning to smell amazing.

I then added in the uncooked rigatoni and beef stock and turned the heat back up to medium. I let the concoction boil for about 15 minutes, poking at the pasta every now and again to ensure that it would be cooked ✨al dente✨.

Once the soup boiled down, I picked out the thyme. By this point, the onions were gorgeously caramelized, and the pasta had taken on a toasty, brown hue.

Immediately after removing the plants (LOL), I added in the cheese and half-and-half and stirred until the sauce was nicely emulsified.

Finally, I plated the pasta. She was glimmering. She was beautiful.

I tried the pasta, and I swear, I ate nearly the whole pot in 10 minutes — it was THAT good. As you could guess, the sauce tasted exactly like French onion soup, although I honestly think I liked this better than French onion soup.

Not to sound like the asshole from The Menu (you know the one), but the flavors in this pasta are delectable. The caramelized onions and rigatoni are so flavorful, and straight out of my savory dreams. The pasta is very cheesy, yet it maintains an air of sophistication because of the complexity that the wine adds to the dish. All in all, it's a YES from me!

I also made a TikTok of this entire process, if you’re a visual learner.

Have you tried French onion pasta? Let me know in the comments!

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Alon Shaya Pairs His Pimiento Cheese with Fried Saltines for a Winning Super Bowl Snack - PEOPLE

Alon Shaya's 25-minute pimiento cheese dip makes for the "perfect party snack for watching sports games or getting the night started," says the chef-owner at Saba in New Orleans and Safta in Denver.

To pair with it, Shaya uses ghee, or clarified butter, to turn up the flavor of a simple cracker. "Ghee can be cooked for longer and at a higher temperature than butter so it will impart the same rich flavor without scorching. Using it to fry the saltines is easy to do and transports a common pantry item into a real showstopper," he says.

"The final dish should have a kick of spice from the pimento peppers, tang from the hot sauce and vinegar and a creamy, spreadable texture," adds Shaya. "A rich, buttery saltine that helps to balance the flavors."

Alon Shaya's Pimiento Cheese with Butter-Crisped Saltine Crackers

8 oz. aged sharp white Cheddar cheese, grated (about 2 cups)

8 oz. aged sharp yellow Cheddar cheese, grated (about 2 cups)

½ cup mayonnaise

½ cup thinly sliced scallions (from 6 scallions)

1 (4-oz.) jar pimientos, drained and chopped

2 Tbsp. apple cider vinegar

2 Tbsp. hot sauce

1 tsp. kosher salt

½ tsp. freshly ground black pepper

½ cup ghee (clarified butter)

1 (4-oz.) sleeve saltine crackers (about 36 crackers)

1. Stir together Cheddar cheeses, mayonnaise, scallions, pimientos, apple cider vinegar, hot sauce, salt and pepper in a large mixing bowl until fully combined.

2. Melt ghee in a large skillet over medium heat until shimmering. Working in batches, add saltines to skillet in a single layer. Fry until crisp and golden, about 30 seconds per side. Transfer crackers to a paper-towel-lined plate to drain. Repeat with remaining crackers, adding additional ghee to skillet as needed. Serve crackers with pimiento cheese. (Pimiento cheese can be stored in an airtight container in the refrigerator for up to 5 days.)

Serves: 12
Active time: 25 minutes
Total time: 25 minutes

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Citrus Salad, Almond Cake And More Winter Dinner Party Recipes - The New York Times

An Italian-style baked rice casserole and a gorgeous (and simple) almond cake round out this elegant dinner from David Tanis.

The market report from where I am (Los Angeles): Winter citrus is here, hallelujah. Stalls are piled with mandarins, many with stems and leaves attached. Satsumas are back, easy-peeling and sweet-tart, as are their cousins, the miniature two-bite Kishus, amazing little fruits.

And oranges. Juicy navels are in full swing, and blood oranges — with their flesh and skin the color of a sunset, their red juice almost tropical — have finally arrived.

There’s still so much more: Cara Cara oranges, with their coral interiors; small grapefruits, both ruby and Oro Blanco; kumquats, even mandarinquats; enormous and enchanting pomelos. An assortment of them all would make a dazzling salad, I thought.

An orange salad can be a simple affair, and at its best the ultimate refreshing dish. With a few black olives and a drizzle of extra-virgin olive oil, you have a winning combination, popular in the eastern Mediterranean, southern Italy and perhaps especially Morocco.

You can increase the interest factor in any number of ways. Add thinly sliced fennel and red onion, some arugula, mint or basil leaves, a sprinkling of red pepper, a pinch of wild oregano, a little flaky salt. Make it as fancy or simple as you like. The salad can be just one type of citrus or many.

Saffron-tinged baked rice, already rich with bits of crab meat, is topped with shell-on shrimp and bread crumbs for a truly opulent meal.David Malosh for The New York Times. Food Stylist: Simon Andrews.

To follow, I thought back to a few years ago, when I developed a recipe for a hearty baked arborio rice dish. I called it risotto al forno and was soundly reprimanded by my longtime friend, the Italian food expert Faith Willinger. “Don’t call it risotto,” was her terse message. I got it. Only risotto is risotto, stirred lovingly, and it’s meant to be served straight from the pot as soon as it is ready.

And yet, there is a homelier rice dish known to many Italians as riso al forno. Sausage, tomato, cheese and rice in the oven, it’s a weeknight casserole, hardly elegant but very delicious.

I had the idea to marry the two concepts in a fancy make-ahead casserole full of seafood, and was left with very nice results, but I knew better than to call it risotto. I did, however, cook the rice using the classic risotto method, which is not a big deal. It just means standing by the stove and stirring every once in a while, as you slowly sip a glass of wine. The trick is keeping the rice slightly underdone so it won’t become mushy when baked.

I folded a pound of fresh crab meat into the saffron-scented rice — luxurious, certainly — and tucked it all into a baking dish. Then, I topped it with fat shrimp in their shells and showered them with bread crumbs. I may say it was a thing of beauty and worthy of a real celebration. Upon tasting, it seemed a bit paella-ish, yet somehow slightly Creole. Rather than serving it with a hollandaise sauce (for the Creole aspect), I made a little sauce with crème fraîche, Dijon mustard, lemon zest and chives.

This simple almond cake, with plenty of citrus zest, is subtly floral and not overly sweet.David Malosh for The New York Times. Food Stylist: Simon Andrews.

For dessert, I drew inspiration from my friend Salvatore Messina, who will bake and bring a cake to a dinner party without skipping a beat. It has happened countless times over the years, to everyone’s delight, and he always makes the same one, an exquisitely tender almond cake with a hint of lemon. Made simply of blanched almonds, eggs and sugar, it’s even gluten free.

I finally wrangled the recipe from him. Since it has some similarity to other Italian almond cakes, I naturally assumed it to be his family’s, passed down from his Sicilian grandmother. But it turned out to have no Italian story line. Sal adapted it from a recipe for torta de Santiago, the traditional almond cake from Galicia, Spain.

Named after Santiago (St. James, St. Jacques, San Giacomo), the cake dates from the Middle Ages, and its original recipe is equal parts almonds, eggs and sugar. Sal’s modern Italianate adaptation has less sugar, more orange zest and no cinnamon. It’s heavenly.

Though it used be known as Sal’s Almond Cake, I now call it Torta Salvatore, a perfect ending to this somewhat decadent menu.

Recipes: Citrus Salad With Fennel and Olives | Riso al Forno With Crab and Shrimp | Almond Spongecake

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Best Soup Recipes - The New York Times

For much of my life, I thought of soup as a big pot of anything.

I’d watch my mother make her version of Cuban ajiaco, simmering a seemingly ever-changing mix of meat and starchy vegetables — malanga, calabaza, yuca, plantains — in a pot. The only nonnegotiables were the small corn cobs that bobbed in the broth and a shower of lime juice, tangy brightness against earthy comfort. From where I stood, it seemed so effortless, so open to adaptation.

Soup is always that full of possibility. It sustains in whatever form you want it to take, whether that’s a refreshing gazpacho in summer or a hefty beef stew in winter.

Its comforting properties are nothing new: Doctors have recommended chicken soup to fight colds since the 12th century. And when the first restaurants opened in France in the 1700s, the French word for “restorative” was “restaurant.” What did they serve?

That’s right. Soup.

Soup’s simplicity is also much of its appeal. As the chef and author Samin Nosrat wrote in The Times in 2017, most soup falls into three categories (puréed, chunky and brothy), and making it requires just three things: aromatics, main ingredients and a delicious broth.

The 24 recipes (for soups and stews alike) largely follow those rules, but each is distinct and thrilling, showing off soup’s long-impressive range.

Find all these recipes and more at New York Times Cooking.

Jump to: Creamy | Thick and Chunky | Brothy

🍲 Creamy 🍲

Butternut Squash and Green Curry Soup

Linda Xiao for The New York Times. Food Stylist: Simon Andrews.

Green curry paste, coconut milk and fish sauce take this butternut squash soup from Samin Nosrat to the next level. Don’t skip the peanut-coconut-lemongrass topping, which draws inspiration from miang kham, a popular snack in Thailand and Laos. It adds crunch where creaminess is front and center.

Recipe: Butternut Squash and Green Curry Soup

Baked Potato Soup

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Just like a baked potato, this soup from Ali Slagle is homey and comforting — just what you want on a chilly day. And, also like a baked potato, she notes, it’s all about the toppings. Burrow past the sour cream, bacon, scallions or whatever else you may choose to add to the creamy potato base: It’s no hardship.

Recipe: Baked Potato Soup

Split Pea Soup

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Whether you use bacon, a ham hock or paprika, Ali Slagle’s recipe for a classic split pea soup is satisfyingly smoky. That smokiness infuses the split peas, which are added in two batches. The first portion is mashed to the consistency of your liking, while the second is left whole, for different textures in every bite.

Recipe: Split Pea Soup

Creamy Cauliflower Soup With Rosemary Olive Oil

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Rosemary-infused olive oil sets this easy cauliflower soup apart from its brethren. Lidey Heuck has you heat and steep four herb sprigs in oil as you cook the cauliflower in an aromatic-enhanced stock for the soup. You don’t have to make the croutons, but their crisp contrast is a nice touch.

Recipe: Creamy Cauliflower Soup With Rosemary Olive Oil

Red Lentil Soup

Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.

Your standard lentil soup this is not. It’s brilliantly orange from red lentils, bright from lemon and earthy from cumin. Melissa Clark based this recipe on the Turkish soup mercimek corbasi, and it has taken its place among New York Times Cooking’s classics, with nearly 20,000 five-star reviews to its name.

Recipe: Red Lentil Soup

Quick Tomato Soup With Grilled Cheese

Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

A soup … and a sandwich! This recipe from Eric Kim provides the two halves of a cherished whole in 30 minutes. The soup comes together with little more than a can of tomatoes, butter and onion, reminiscent of Marcella Hazan’s famed tomato sauce. Some broth, oregano and sugar round it all out. Well, and so does the grilled cheese.

Recipe: Quick Tomato Soup With Grilled Cheese

🥫 Thick and Chunky 🥫

Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Turkey Chili

This 30-year-old Pierre Franey recipe is still relevant today, maybe even more so, given its quick cook time (perfect for our busy modern lives) and its choice of lighter turkey (over the traditional but heavier beef). Use a mix of dark and white meat, if you can, for added flavor, but it’ll be truly delicious — and easy to freeze — no matter what you use.

Recipe: Turkey Chili

Easiest Chicken Noodle Soup

Linda Xiao for The New York Times. Food Stylists: Monica Pierini.

Alexa Weibel may have cracked the code to fast chicken noodle soups. Other shortcut versions, she points out, rely on rotisserie chicken, which doesn’t absorb flavors in the same way as the ground chicken she uses here. It absorbs whatever aromatics you cook it in, while still coming together quickly — because speed shouldn’t come at the cost of deliciousness.

Recipe: Easiest Chicken Noodle Soup

Sancocho

Chris Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Sancocho is what you make it. Eaten across the Caribbean, the soup is generous, its name even used to describe “a big old mix of things,” as Von Diaz, who brought this recipe to The Times, put it. Use beef or chicken, pork on the bone, or no meat at all. The beauty of sancocho is that it’s ready to nourish no matter what’s in your pantry.

Recipe: Sancocho

Gumbo Z’Herbes With Crab and Prawns

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Falling somewhere between soup and stew, gumbo has many iterations, all personal to the cooks who make them. This version of the often-seasonal dish, from Tanya Holland of the now-closed Brown Sugar Kitchen in Oakland, Calif., is inspired by her mother’s recipe and the celebrated Creole chef Leah Chase. A blend of greens bolstered with coconut milk makes up the base, which is then filled with beautifully fresh seafood for an interpretation that’s at once light and filling.

Recipe: Gumbo Z’Herbes With Crab and Prawns

Kale Soup With Potatoes and Sausage

Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Three stalwarts of soup — kale, potatoes and sausage — bob up and down in this dish inspired by the Portuguese residents of Provincetown, Mass., where Molly O’Neill spent several winters. Her recipe is from 1995, long before kale was a Brooklyn-related punchline.

Recipe: Kale Soup With Potatoes and Sausage

Fresh and Wild Mushroom Stew

Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

All stews are not created equal. David Tanis cook brown mushrooms with herbs and onions in broth until they create a gravylike base, which he finishes with some sautéed chanterelles (or easier-to-find oyster mushrooms) for a nuanced bite. What results borders on being a ragout, lovely over polenta or pasta, but you can also have it on its own, a hearty dish to rival the beefiest stews.

Recipe: Fresh and Wild Mushroom Stew

Beef Barley Soup With Lemon

Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Lighter than you may expect, this beef barley soup features seared chunks of beef and lightly chewy barley, but spinach and lemon step in for the usual mushrooms. It’s especially herby from a bouquet garni, which only sounds fussy in nature: By tying the herbs into a satisfying little bundle, you can spend more time eating and less time fishing around for loose stems.

Recipe: Beef Barley Soup With Lemon

Moqueca (Brazilian Seafood Stew)

Armando Rafael for The New York Times. Food Stylist: Chris Lanier.

This stew, which originally hails from Bahia, in northeastern Brazil, tucks shrimp and cod into a bright-red broth run through with coconut milk, tomatoes and smoky-floral red palm oil. Both “luscious and light,” Yewande Komolafe wrote in an article accompanying this recipe, the broth “evokes the essence of the sea.” Dive in.

Recipe: Moqueca (Brazilian Seafood Stew)

Vegetable Maafé

Chris Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

This highly adaptable Senegalese stew from Yewande Komolafe works no matter what root vegetables you nestle into its warming, nutty base. Keep it vegetarian as is, or add whatever meat you like for even more heft. Just be sure to make it well before serving: It’s a stew that benefits from the passage of time.

Recipe: Vegetable Maafé

Sopa de Albóndigas (Mexican Meatball Soup)

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Some soups are a family affair: This one was passed down from grandmother, to mother, to son, namely Wesley Avila, the chef of Guerrilla Tacos in Los Angeles. For his family’s take on the traditional Mexican meatball soup, he suggests paying special attention to the grains that are mixed into the meatballs. “My mom always told me that when the rice is done, the soup is ready,” Mr. Avila told Alexa Weibel, who adapted the recipe. “She used it almost as a timer.”

Recipe: Sopa de Albóndigas (Mexican Meatball Soup)

Chickpea Stew With Orzo and Mustard Greens

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Melissa Clark puts chickpeas front and center in this vegetable soup, which gets just a little chew from orzo. You don’t have to use the mustard greens if you don’t like them or can’t find them. Just about any greens you have — spinach, arugula, kale — can take their place.

Recipe: Chickpea Stew With Orzo and Mustard Greens

Taiwanese Beef Noodle Soup

David Malosh for The New York Times. Food Stylist: Barrett Washburne.

A long cook — between two and two and a half hours — breaks down short ribs, an alternative to the gelatinous beef shins and tendons traditional to this soup. (Kenji López-Alt uses a packet of gelatin to step in for the heartiness those cuts normally lend.) What makes this soup especially nice is that it’s meant to be prepared in advance. An overnight sit allows the flavors to deepen, but is also easy to make ahead for others, or for yourself.

Recipe: Taiwanese Beef Noodle Soup

🍜 Brothy 🍜

Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

French Onion Soup

Long before New York Times Cooking existed online, what was then called the Food News Department circulated pamphlets full of recipes, several of which came into the possession of Sara Bonisteel, a Food editor and frequenter of vintage cookbook stores. One pamphlet — simply called “Soups” from 1954 — contained this five-star classic, which Sara updated by including sherry and wine for even more flavor.

Recipe: French Onion Soup

Hot and Sour Dumpling Soup

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Kay Chun keeps the tofu and mushrooms traditional of hot and sour soup, but adds frozen dumplings to the mix for heft. This mellow, velvety soup is ready in just 15 minutes and can be adjusted simply: If you prefer a little more punch, do as Kay recommends and add a bit more soy sauce, ginger and vinegar to taste.

Recipe: Hot and Sour Dumpling Soup

Italian Wedding Soup With Turkey Meatballs

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

A simmer in broth keeps the lean turkey meatballs moist and tender in Sarah Copeland’s take on this darling of the soup world. She rolls many of the aromatics and herbs into the meatballs so there’s no sautéing. It’s a brilliant shortcut that gets this family-friendly recipe on the table in a breezy 30 minutes.

Recipe: Italian Wedding Soup With Turkey Meatballs

Miso Soup

Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.

This recipe, from Eric Kim, ran under the headline “How to Make the Best Miso Soup of Your Life.” It’s inspired by the greatest version he’d ever had, at Benkay in Portland, Maine, where the chef Seiji Ando uses extra katsuobushi (bonito flakes) in his broth. (He also adds a bit of sake and mirin.) What results is simple and complex, and truly restorative.

Recipe: Miso Soup

Brothy Thai Curry With Silken Tofu and Herbs

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Maeve Sheridan.

There’s a reason this dish from Yewande Komolafe was one of New York Times Cooking’s top recipes of 2022. Built on a foundation of red curry paste and coconut milk that infuse tender blocks of tofu, it’s cozy and revitalizing, everything you want a simple soup to be.

Recipe: Brothy Thai Curry With Silken Tofu and Herbs

Pickle Soup (Ogórkowa Zupa)

David Malosh for The New York Times. Food Stylist: Simon Andrews.

A Polish classic with sour dill pickles at its heart, pickle soup can be creamy or brothy, depending on how you like it. This one comes from Kasia Pilat, who adapted her family’s recipe from her mother’s step-by-step email, complete with detailed photos. The pickles are grated, rather than chopped, and their brine is added along with them. You can add sour cream, like Kasia’s mom prefers, but leaving it out lets the vegetables’ flavor shine.

Recipe: Pickle Soup (Ogórkowa Zupa)

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Two Kinds of Sheet-Pan Recipes - The New York Times

Make a simple salmon dinner, or a riff on a Middle Eastern fried eggplant sandwich.

Dane Tashima for The New York Times. Food Stylist: Erika Joyce.

Most of the time, I’m an eager beaver in the kitchen, but there are days when life gets so busy that by dinnertime I become more of a languid cat.

A few nights ago, I made a dinner so easy that I didn’t even get out a knife. Here’s my no-chop, no-recipe recipe: I tipped whole cherry tomatoes onto a sheet pan, coated them with olive oil and salt, and roasted them at 425 degrees until they shriveled and sweetened. Then I nudged them to one side of the pan, laid salmon fillets on the other side and topped everything with more salt, oil and a sprinkle of dried oregano and chile flakes. Less than 10 minutes later, I drizzled on rice vinegar and served it all with a baguette, a green salad and salted yogurt. It was a tasty, satisfying meal prepared in under 30 minutes, without so much as dirtying a cutting board.

The thing is, I like to chop. I like grabbing my big chef’s knife and reducing unruly mounds of vegetables and herbs to tidy piles. I’ll put on some music and sway, knife in hand. There’s a lot of satisfaction in this kind of busy-beaver energy. And a good place to direct it is Kay Chun’s new recipe for sabich bowls (above), based on the beloved Middle Eastern fried eggplant sandwich and prepared on a sheet pan. It takes a lot of chopping, slicing and dicing to make, but the glorious results are well worth it — a mix of velvety eggplant, crisp chickpeas, hard-cooked eggs and a cucumber-tomato salad all coated with a creamy tahini dressing.

For those more languorous evenings when it feels hard to even pull out a food processor, The Times’s Food and Cooking editor, Emily Weinstein, has a fantastic newsletter devoted to easy, speedy weeknight dishes. Some of my favorites include my very minimalist baked fish (any fish, though I’m partial to hake) served with a smear of chile crisp; my lemony chicken with potatoes, all cooked in one pan; and Lidey Heuck’s lovely, savory-sweet sheet-pan sausages with caramelized shallots and apples.

For easy meatless meals, Tanya Sichynsky, a senior staff editor at The Times, writes a terrific weekly vegetarian newsletter called The Veggie that’s brimming with suggestions. Some of the hits in my current rotation: Ali Slagle’s silky refried white beans with chile-fried eggs; Alexa Weibel’s umami-filled creamy miso pasta, topped with slivered seaweed snacks that I always keep around for munching; and Hetty McKinnon’s creamy, tangy silken tofu with spicy soy dressing.

Another time-honored, lazy-cat-mode strategy is serving breakfast for dinner. Ultra-creamy scrambled eggs, oven bacon, avocado toast and even savory oatmeal all taste just as good at night as they do when you wake up.

Don’t sleep on getting a subscription so you can find all the recipes, and subscribing to New York Times Cooking couldn’t be any easier. We are also on YouTube, TikTok and Instagram, where you can watch Yotam Ottolenghi’s butternut squash lasagna pie being made.

Now, back to cats: The tradition of library cats has persisted at least since the Middle Ages, and, like bookstore cats and museum cats, it is very much alive. Back in 1997, Greg Roma released a fun documentary, “Puss in Books: Adventures of the Library Cat.” His website even has a clickable map of library cats around the globe, last updated in 2021 in case you care to investigate locally.

And let us not forget the beaver: “Beaverland: How One Weird Rodent Made America,” written by Leila Philip, documents how the eagerness of beavers has reshaped their (our) environments much for the better. Another book, “Once They Were Hats,” mentioned in Jennifer Szalai’s incisive book review of “Beaverland,” captures the reason for the animal’s steep decline. But one hopes that some humans’ recent conservation efforts will help. Chop-chop.

I’ll see you on Wednesday.

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