What to Cook Right Now
Good morning. In The Times this week, Kayla Stewart took readers on a reporter’s tour of the Ebony test kitchen, which closed in 2010 and was almost destroyed by developers in Chicago before being saved, restored and now presented, in all its ’70s glory, as part of “African/American: Making the Nation’s Table,” an exhibition that opens on Feb. 23 at the Africa Center at Aliko Dangote Hall in Harlem.
To go along with her article, Kayla delivered three ace recipes from the magazine’s archives: for stewed chicken and dumplings (above), honey-glazed carrots and rose petal pudding. (All three were originally developed by Freda DeKnight, who became Ebony’s food editor in 1946 and worked there practically until her death in 1963.) And so that’s dinner tonight, where I stay, even if I probably won’t get to the pudding until the weekend.
For breakfast tomorrow, I’d like to commend this recipe for small-batch blueberry muffins. Make them after you’ve finished dinner tonight and, in the morning, choose your own adventure: toasted, griddled or room-temp. (I’m torn, myself!)
And so the week will unspool before us: pork chops in lemon-caper sauce one evening and shrimp burgers on another. Scrambled eggs for breakfast, overnight oats, waffles, repeat. A Cheddar, cucumber and marmalade sandwich for another lunch? Or a big tub of five-minute hummus? I’d absolutely like to make ground beef chili with chocolate and peanut butter for dinner soon, and tofu larb as well.
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Now, it’s nothing to do with vodka sauce or crepe batter, but if “Yellowstone” is “Succession” for the parts of the country that aren’t populated by media elites, what’s the Montana version of “Inventing Anna”? Because that is a show I’d like to watch.