Hello. Time had passed, Sundays were so different from other days: long and relaxed and contemplative, a chance to recover from the toil of the week, hopefully in the kitchen. I would do as Marcella Hazan and I would simmer a bolognese for a good part of the afternoon, I would make yogurt for the week to come, I would roast a chicken or a turkey breast for the sandwiches, I would make a cake. to bring to my colleagues on Monday morning.

Maybe I’ll make some freezer food: black bean soup, scallion balls, a few balls of pizza dough. I would definitely go shopping and stock up for the days to come, like the basic croissants my supermarket makes, a bag or two of frozen Korean dumplings, milk and cheese and butter, leafy greens, root vegetables, another can of peeled garlic because I spend so much time on it.

But Sundays don’t always hit like that now. And maybe it’s okay. What is perhaps most interesting about cooking during the coronavirus era is that many of us do so much more, even if we occasionally bet on a restaurant, even if sometimes we dine with friends. We discover new recipes. We get good at doing them. The atmosphere is different. Joys can be similar, even if they come sneakily.

Take, for example, Melissa Clark’s new recipe for Lemon Garlic Pepperoni Pasta (above), a version of aglio e olio, which takes about the same amount of time it takes to boil the pasta (like Melissa, I prefer large seashells). It’s a classic weekday dish, but it’s fantastic to make on a Sunday if you’ve spent the day outside walking on a beach, for example, or five miles of sidewalk, a land forest or the Painted Hills outside. outside of Tucson.

For Monday, a quick meal of pan-fried eggplant with spices and pearl couscous. (However, well, if you’re working from home, try this Lowcountry okra soup, which can boil quietly all afternoon.)

Roasted winter squash with seared cod for Tuesday dinner? You can substitute the sweet potato for the squash, if you wish.

I love the idea of ​​sesame tofu with coconut lime and spinach vinaigrette for Wednesday, but I would totally understand if you’d prefer to order pizza. Prepare a salad to accompany it and stack the vegetables on top of the pie. It’s a good hack.

Pasta again Thursday with sausage, squash and sage brown butter. (Omit the sausage if you like, or the squash.)

And then end the week with roasted salmon in butter and a plate of Cheddar beer buns.

You’ll find thousands of more recipes to cook this week on New York Times Cooking, though you’ll need a subscription to access them. Subscriptions allow us to continue doing this work that we love. If you haven’t already, subscribe today.

And write for help if you’re having trouble with a recipe or if you’re stuck with our technology: [email protected] Someone will get back to you. (You can also write to me: [email protected] I’m not a big help, but I read every letter I send.)

Now, there is no recipe, and no food angle except the octopus in his garden near a cave, but The Beatles’ “Abbey Road” came out in Britain that day in 1969. And here it is. “Octopus’s Garden” now, remastered in 2009.

In case you missed it, here’s a must read from The Times: Kim Severson on hilarious, secular, and wise food historian Leni Sorensen.

It is interesting how the last landings of Sally Rooney with the British. Here is Christian Lorentzen’s review of “Beautiful World, Where Are You”, in The London Review of Books.

Finally, Sasha Frere-Jones got me on this L’Rain show on KEXP earlier this summer. It’s a good soundtrack for messing around in the kitchen, trying to get a cool head. I’ll be back on Monday.

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