Good morning! Today we have for you:
‘This recipe is a historical event’
In Cookie World, there are two camps: those who like crispy cookies, and those who like soft cookies. I am very much a soft cookie person. With apologies to all of the crispy cookie folks I’ve ever baked for, the only cookies I make are tender, softhearted, sensitive little treats. (Infer from this what you will.) Samantha Seneviratne’s soft and chewy sugar cookies are my go-to. The texture is spot-on, of course, but their flavor is also impeccable, thanks to Sam’s use of salted butter and a full tablespoon of vanilla. (If you have really good vanilla extract or paste, this is the time to bust it out.) I have made these for adults and I have made these for kids, and each time they have been devoured with equal enthusiasm. In my most recent cookie outing, I swapped out the vanilla for pandan extract and then rolled the dough balls in a mix of sugar and sesame seeds before baking. Then I patted myself on the back because these were great ideas. If I have not persuaded you to make these cookies, I’ll point you to this comment from DL, a reader:
Featured Recipe Soft and Chewy Sugar CookiesBefore we move on from cookies — unfortunate, but necessary — a happy reminder that Cookie Week kicks off on Monday! If you’re new to Cookie Week, it is seven days of cookie excellence, with a new recipe and video brought to you each day by New York Times Cooking all-stars (Melissa Clark, Eric Kim, Sue Li and more). And if you’re not new to Cookie Week, you know how sweet it will be, and are already on our Bake Time newsletter list so you don’t miss a single crumb.
Today’s specialsPan-seared chicken with harissa, dates and citrus: This Yewande Komolafe recipe strikes me as the perfect post-Thanksgiving, late-November dish. It has big, bright flavors to clear the palate of butter, sage and thyme, but it’s still comforting and satisfying. Instant Pot khichdi: Then again, maybe the sort of comforting and satisfying dish you need this weekend requires only a spoon to eat. This recipe from Sam uses a pressure cooker to turn inexpensive pantry staples — rice and yellow lentils — into a bowl of golden warmth. No pressure cooker? Tejal Rao has a stovetop khichdi recipe for you. Meatloaf: I made meatballs the other night, and my husband remarked mid-meal that we should also make meatloaf. A meatloaf is, essentially, one big, oblong meatball, so I understand his thinking. Here’s Kay Chun’s classic recipe with the requisite tomato glaze. Red salsa spaghetti with queso fresco: Octavio Peña’s new recipe is inspired by chilaquiles, with toasted spices and whole dried chiles blended with canned fire-roasted tomatoes to make a smoky, spicy sauce. The crumbled queso fresco on top tames the heat. Octavio nudges us to look for queso fresco labeled cremoso, which is a richer and creamier variety. Will do! Lemon ricotta pancakes: My colleague Eleanore Park tells me that these are her favorite pancakes. Eleanore really knows her stuff, so I’m going to make them. (And it’s a Genevieve Ko recipe, so.) For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. Thanks for reading!
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