A superlative Salisbury steak, sweets for Diwali and more recipes.
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By Sam Sifton
Good morning. Let’s play Association. I say, “Salisbury steak” (above). What do you say?
TV dinner? Hospital food? Do you tell a story about the chophouse where you were served two beautiful little hamburger patties napped in mushroom gravy, aside a drift of buttery mashed potatoes, a meal you ate with a martini? Do you recall a flight from Newark to Osaka, the meat glazed with pineapple sauce and the man next to you snoring into the night?
Eric Kim delved into the beauty of this comforting, if sometimes maligned, meal for The Times this week: “a hearty, soul-warming staple,” he calls it, “a portal into a favorite human emotion: desire tinged with wistfulness.” His is an outstanding recipe. Give it a try this weekend, to revel in nostalgia, to recapture the deliciousness of a time gone by.
Perhaps! There are those for whom Salisbury steak is anathema. If so, so be it: glazed tofu with chile and star anise is a fine weekend meal, as is this spaghetti with burrata and chile-garlic oil. So, too, these green chile chicken tacos and this fine crab and shrimp boil pasta. (And for breakfast: this brilliant banana granola with cinnamon, nutmeg and walnuts.)
Monday’s Diwali, the festival of lights. We have loads of recipes to help you get ready. They include two new confections adapted by Priya Krishna in her reporting on the holiday and sweet shops across the country: a caramel badam burfi, which is something between a traditional mithai and a candy bar; and three-ingredient coconut laddoos.
There are thousands and thousands more recipes to make this weekend on New York Times Cooking, including beef stew with prunes and chicken with dumplings. Additional inspiration awaits on TikTok, Instagram and YouTube (where you can see Claire Saffitz making her showstopping chocolate soufflés). Yes, you need a subscription to get the recipes. Subscriptions make this whole enterprise possible. If you haven’t done so yet, would you please consider subscribing today? Thank you.
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Now, it has nothing to do with braising lamb shanks or tempering chocolate, but Frank Bruni’s subscriber-only newsletter for The Times alerted me to “The Capture,” a 2019 BBC mystery-thriller. He calls it “a clever examination of the ethically murky places where surveillance and digital video manipulation are leading us.” Frank subscribed to Peacock in order to stream it; I bought the season on Amazon Prime instead.
I’m also really digging the latest from the Ottolenghi Test Kitchen: “Extra Good Things,” by Noor Murad and, of course, Yotam. Chicken wings with banana ketchup? Feta dumplings with chile sauce? Curried butter beans on toast? Yes, please.
The second season of “Snabba Cash” is on Netflix, and if there’s any grace in the universe, the drama series will help the Swedish actress Evin Ahmad become an international star.
Finally, here’s some new music to play us off: The 1975, sounding old, with “Oh Caroline.” Enjoy all that and I’ll see you on Sunday.
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