Good morning. It’s the skinny season, the time of year that’s all about stuck bolts and chipped washers, hydraulic fluid and bottom paint, sacrificial zincs and ceramic wax — old boats are being revived so they can run us around the fishing grounds. can drop flies on bass.
I skinned my knee on the edge of a trailer. My reading glasses slipped out of my breast pocket while I was scooping motor oil into a composite bucket: splash. Where is that gasket for the vapor separator tank? Time for a big shower, two ibuprofen and tacos for dinner.
Specifically these cheesy shrimp tacos; (above), a take on the Gobernador tacos. The original is a dish from Sinaloa, Mexico, where it is said to have originated at the Los Arcos restaurant in coastal Mazatlán in the early 1990s. Christian Reynoso’s version amps up the flavor: chopped shrimp sauteed in garlic butter and salsa Worcestershire, poblano chiles and diced onions, with melted cheese on flour tortillas. You can add some oregano or coriander, some tomato paste, some chopped tomatoes. Don’t skip the Worcestershire sauce though, which provides a nice umami pop against the sweetness of the shrimp.
With Sunday sorted, we can turn to the rest of the week. …
Tuesday
Make a quick aioli with store-bought mayonnaise while cooking spaghetti and you have the base for Christian Reynoso’s new recipe for garlic pasta with greens. Toss the pasta with the herbs to wilt, then pour the spicy sauce over them. Weeknight simple and deeply delicious.
Wednesday
Mark Bittman brought his recipe for a minimalist roasted chicken in the Times in 2011, and has been delighting our readers ever since. Four ingredients (chicken, olive oil, salt, and black pepper), a preheated cast iron skillet, and a hot oven will make for a great dinner in about an hour, with leftovers for later!
Friday
And then, to welcome the weekend, take your leftover chicken from Wednesday and use it to make Millie Peartree’s wonderful recipe for split chicken pot pie beneath a buttery, turmeric-stained crust reminiscent of a Jamaican beef patty. So well!
There are thousands and thousands more recipes waiting for you New York Times Cooking. It is a fact that you need a subscription to read them. Subscriptions make this whole glorious undertaking possible. If you haven’t taken one out yet, would you consider doing so today? Thanks.
If you feel disgusted by our technology, write for help. We are at cookingcare@nytimes.com and I promise someone will get back to you. Or you can write to me if you want to express disappointment or delight. I’m at foodeditor@nytimes.com. I can’t answer every letter. But I read everything I have.
Now, it’s a long way from anything to do with blanching carrots or carving a duck, but if I’m never going to read the 20 novels in Emile Zola’s Les Rougon-Macquart (and neither should you), at least we can have fun reading. , in The London Review of Books, Brandon Taylor’s account of it, “Is it still good?“
Joan Nathan’s new cookbook, “My life in recipes,” hits stores on Tuesday, but I was lucky enough to get an early copy and can recommend it now. Lots of great recipes and a bunch of really great dips. Joan’s dip game is very strong.
A job I didn’t know existed, but of course it does and it’s pretty cool: firefighter in Antarcticawas briefly featured in Hakai Magazine this month.
Finally, here’s Jawbreaker,”Closed freight wagon,” since 1992, kissing the Bay Area punk scene. It’s a reminder that when it comes to cooking music, authenticity is for the birds. Cook something delicious and I’ll be back next week.