Many will make chili (above) immediately, one of many nice meals of Nationwide Soccer League delicacies, up there with wings and nachos. Ali Slagle’s recipe is top-drawer: deep in taste, spice and smokiness, and pretty simple to arrange. I prefer to make it with coarsely floor beef from the butcher as a substitute of the extra finely lower stuff you get on the grocery store, however that’s simply me being fancy. Make it with no matter meat you want — as long as it’s decently fatty, to deliver out the style of the aromatics. Chili’s a great way to ensure a win in the course of the Tremendous Bowl, whichever workforce you’re rooting for.

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Chili

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However I had the nice fortune to run into the Jamaica-born chef Darian Bryan the opposite day, and we fell right into a dialogue of oxtail stew that led me to make the dish that very evening, and to assume it’d be excellent championship fare immediately. I discovered to stew oxtails from Velma Hawthorne, the chief chef of the Golden Krust Caribbean Bakery & Grill in New York, who builds the stew on a basis of burnt sugar, or browning sauce. It’s unbelievable, however the course of could be hell on a pot. Bryan laughed once I mentioned that and advised me it was simply positive to substitute a business browning sauce as a substitute — one thing like Kitchen Bouquet, out there in most grocery shops. I did and the outcome was transcendent.

As for the remainder of the week. …

Monday

You don’t want a correct recipe to make my bulgogi-style tofu, just a few gochujang, ssamjang and a bunch of pantry staples, plus some lettuce for wrapping the crisp bits of fiery tofu and a bowl of rice. However don’t take my phrase for it. Right here’s a observe Marissa, a reader, left beneath my directions: “The tofu was crisp and the flavour divine. Undoubtedly a brand new favourite.”

Tuesday

Ali Slagle’s recipe for crispy baked fish with tartar sauce is a simple winter weeknight journey to a summer time seafood shack, with a shattery crust; tangy, moist flesh; and no want for an enormous pot of oil. It’s sheet-pan cooking at its best.

Wednesday

I like Nigella Lawson’s recipe for roast pumpkin, radicchio and feta salad, although reality be advised I usually make it with butternut squash rather than the pumpkin. Would candy potato work simply as nicely? It will, and that may be a really positive meal.

Thursday

“Simple” rooster noodle soups typically depend on shards of leftover roast rooster, or a torn-up rotisserie chook. However Alexa Weibel’s recipe begins with sautéed floor rooster as a substitute, which makes for a much more advanced and satisfying base. You’ll be able to eat in half-hour.

Friday

Then you’ll be able to head into the weekend with a type of feast: the recipe for roast pork with milk that Pierre Franey helped Bryan Miller deliver to life within the late Nineteen Eighties, a reminiscence of Miller’s taken from the kitchen of Adrienne Biasin, who for years ran the bistro Chez la Vieille in Paris. It’s luscious.

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Now, it’s a far cry from something to do with victuals or the value of tea, however Tim Brinkhof has an enchanting story in Smithsonian Journal about how Dutch painters depicted the intense climate of the Little Ice Age, which ran from roughly 1250 to 1860.

Celeb profiles — can’t cease, gained’t cease. Right here’s Simone Biles in Self-importance Truthful, by Leah Faye Cooper.

In case you missed it, I commend to you this text by Alex Vadukul for The New York Instances concerning the restaurateur Keith McNally’s resurfacing of his 1990 movie, “Finish of the Night time,” at a theater in New York. Anybody who confirmed ticket stubs from a screening obtained half-price dinners at his institutions.