What to Cook This Week

A tofu and cabbage stir-fry, fish tacos and more recipes.

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By Sam Sifton

Good morning. Rosh Hashana, the two-day celebration of the Jewish New Year, gets underway this evening: solemn prayers at synagogue followed by festive eating at home.

Those observing have probably already settled on a menu to usher in 5783. But if not, or if you’d simply like a taste of the holiday, we’ve got recipes to suit. Check out this fine roast chicken with apricot glaze (above), this crispy potato kugel, this awesome grain-free tabbouleh with apples, walnut and pomegranate seeds.

Though if you’re not celebrating? Avail yourself of our new, special recipe section devoted to recipes that use no more than seven ingredients. (You can find a beautiful print edition of it in today’s newspaper.)

As for the rest of the week …


This tofu and cabbage stir-fry with basil offers layers and layers of textures and flavors, with charred crisp-tender cabbage, creamy tofu and scrambled eggs, hot mustard sauce and fresh basil. Omit the eggs if they are not on your vegetarian dance card. Now the dish is vegan!


Fish tacos! I like them here with fried fingers of porgy or sea bass, but if you’re not up for frying, you might try this blackened version instead. Big flavor either way.


Here’s a slow-cooker pumpkin-Parmesan polenta that evokes the flavor of pumpkin ravioli, but in porridge form. Do yourself a favor and halve the recipe. It makes a lot. You can go full-portion for Thanksgiving.


I don’t usually cook chicken breasts when I can cook thighs instead, but this lovely dinner of chicken breasts with miso-garlic sauce is a good reminder that they can be delicious, especially if you brine them for 15 minutes while you’re heating the oven and preparing the miso topping.


And then you can head into the weekend with this awesome meal of chorizo sloppy joes with kale and provolone, a kind of Rhode Island fever dream beneath a spray of celery seeds.

There are thousands and thousands more recipes to cook this week waiting for you on New York Times Cooking. (We offer additional inspiration on TikTok, Instagram and YouTube.) It’s true that you need a subscription to access them. Subscriptions support our work and allow it to continue. If you haven’t done so already, would you consider subscribing today? Thanks.

If you run into problems with the technology, please get in touch: [email protected] Someone will get back to you. Or you can write me if you’re mad, glad or anywhere in between: [email protected] I read every letter sent.

A reminder: If you’re a subscriber to The Times and want to receive our critic Pete Wells’s restaurant reviews a day before they publish online, you’ll be able to have them sent directly to your inbox. Sign up for The Restaurant Review newsletter. That’s coming soon.

Now, it’s a far cry from apples and honey, but do read this story from Joseph Bien-Kahn in Sports Illustrated. It’s about a man named Ian Mackay, who was paralyzed 14 years ago in a bicycle accident and decided this summer to attempt to set the record for the greatest distance covered in 24 hours by someone in a motorized wheelchair. Not easy!

More reading: Rebecca Rukeyser in Granta, on seasonal work in Alaska, filmmaking and the pioneer spirit.

And yet more: Gerald Marzorati on Roger Federer in The New Yorker. Yes, please.

Finally, here’s Gillian Welch and David Rawlings way back in 1996 on “Austin City Limits,” and that’s a half-hour well spent. Melissa will be back on Monday, and I’ll see you next Friday. L’Shana tova!

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