Good morning. It was stormy and gusty over the weekend as a nor’easter blew through. We were lucky in our part of Brooklyn, not much flooding or damage, and I’m grateful. The weather did make for a rather sudden slide into autumn’s chill. So I put away my shorts and summer dresses and dug out my sweaters and thick wool socks. And, of course, I used the rain as an excuse to stay home and cook. I simmered chicken feet into broth. I made fresh tomato soup with basil and farro to tuck away in the freezer for when I’m on book tour in November. I baked cornbread, adding some of the corn kernels I froze last week. And best of all, I read a book under a blanket on the couch (an advance copy of Anthony Roth Constanzo’s wonderful “Countertenor”). I know this blustery weather will get old come February, when I’ll be aching for sunshine, good tomatoes and those thin cotton dresses I just packed up. But for the moment, I’m pretty content.
Noodles, nowThere’s more contentment to be found in Hetty Lui McKinnon’s red curry noodles, a speedy stir-fry with a multitude of flavors and textures. A dollop of Thai curry paste gives a spicy punch to bouncy udon noodles while spinach and cilantro lend freshness and color and chopped peanuts, a pronounced crunch. Leftovers are perfect for lunch the next day. View this recipe: Red curry noodles Recipes for your weekLet’s keep things cozy with maple-Dijon roasted vegetables and a hands-off slow-cooker butternut squash soup, along with a sweet and sour chicken recipe that’s so much brighter and fresher than anything you’ll find on a delivery menu. 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. And before you goI wrote about my favorite apples the other day and got an inbox full of notes back. You all have strong apple opinions! Now I’ve got a long list of varieties I’d never heard of to track down, including Haralson, Smitten and Ashmead’s Kernel. Thanks to all who wrote in. And speaking of fall produce, here’s a look at the some of the most healthful things you can eat other than apples. I was happy to see okra, Swiss chard and rutabagas on the list, but I draw the line at Jerusalem artichokes — for reasons of gastrointestinal peace. That’s all for now. As always, you can reach me at hellomelissa@nytimes.com. I’ll see you on Thursday. Melissa Clark has been writing about food for The New York Times since 1997 and is the author of 46 cookbooks. Her latest is “The Big Book of Dinner,” coming in November. You can reach her at hellomelissa@nytimes.com. Editors: Mia Leimkuhler and Li Goldstein. Host photo by Melanie Dunea. For help with your New York Times Cooking subscription, please email cookingcare@nytimes.com. Was this email forwarded to you? You can sign up for our New York Times Cooking newsletter here.
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