During my illness, I found myself daydreaming about what I would cook and eat once I recovered. One recipe that particularly caught my attention was Bryan Washington’s new recipe for chilaquiles verdes, which he shared in The New York Times Magazine. I’m considering making the best chicken salad for lunches next week, trying out kimchi carbonara for Saturday night, and perhaps indulging in clam fritters and coleslaw. If you’re looking for more recipes to try this weekend, you can find a vast selection on New York Times Cooking. Subscribing to their service not only supports their work but also allows you to access a wealth of culinary inspiration.

Source: New York Times August 08, 2023 14:12 UTC