What to Cook This Week

What to Cook This Week
Each mouthful of this chicken with ginger-scallion sauce is a little different, one more compelling than the last.CreditAndrew Scrivani for The New York Times

Good morning. Melissa Clark brought forth a terrific new recipe this week for chicken in ginger-scallion sauce (above). She picked it up from our colleague Jade Zimmerman, whose mom made a version of the dish when Jade was growing up.

I think you should make that recipe tonight because once you’ve tried it I’ll bet that you’re going to want to make it all the time. Eventually you’ll start experimenting: pouring the sauce over roasted fish, or steamed clams, or crisp-grilled pork chops. Jade’s chicken in ginger-scallion sauce will lead you in all sorts of fascinating directions. Start that journey today.

It’s simple cooking. Which should leave plenty of time today to explore our collection of recipes for our best chocolate chip cookies. Choose your favorite and see if you can execute a batch or two to take to work on Monday, or down to the activity center, to give to teachers at school, to offer neighbors who don’t get out much, to share with your crew, wherever it assembles. Baking for others can be as much a joy for the baker as for those who get the sweets.

Monday night, how about cooking asparagus with brown butter? You could add some sliced almonds to the dish and serve it with rice and call that dinner. Or you could pair the vegetables as written with roasted chicken thighs. Or you could make the chicken as written and prepare the asparagus differently; we have a whole guide to asparagus and how to cook it well on NYT Cooking. Avail yourself of it, then cook your spears.

I like the notion of stir-fried beef and sugar snap peas for a Tuesday night supper. Maybe you will, too.

For Wednesday night, one of the hardest of the week to muster up the energy to cook, try to keep things simple: Use Melissa’s 20-minute recipe for a sheet-pan dinner of spicy shrimp with broccoli rabe, eat it with torn bread and ferocious intent, then head off to bed to watch “Sing Street” for the 3,000th time.

Chicken under a brick for dinner on Thursday night, with a cucumber and tomato salad with cilantro and mint. (As Mark Bittman points out for the chicken, you don’t actually need a brick to make it. You can use a second cast-iron skillet instead, or an inverted plate with something heavy placed on top of it.)

And then we’ll round out the week with pan-roasted salmon with jalapeños and a broccoli salad with garlic and sesame, head into the weekend feeling good about just about everything. How’s that?

You can find thousands and thousands more recipes to cook this week on NYT Cooking. You will need to sign up for a subscription to access them. But we think that’s a good deal, fair value.

With a subscription, you can use our site and apps not just as a source of recipes but as a repository for ones that you find elsewhere, as I did the other day when I put this recipe for a Filipino chicken inasal, from Sunset, into my recipe box. (Here’s how to do that yourself.) You can even send yourself grocery lists. Hey, just reading the notes that follow the recipes is almost worth the price of admission. People get up to some interesting business, in our world.