What Our Food Reporters and Editors Make When They’re Too Tired to Cook (Published 2021) – The New York Times

Supported by
It may come as no surprise: The list includes a lot of low-effort pasta, rice, eggs, toast — and anchovies.

If it’s your job to think about food all day, your enthusiasm for meal planning may have plummeted as the pandemic has worn on. Though members of the NYT Food team may occasionally be tired of cooking, they never tire of talking about cooking. These are the dishes that perennially sustain, nourish and even inspire them.
When the last thing in the world I want to do is cook, the best thing to do is order a pizza. When cooking is only the second-to-last thing in the world I want to do, it’s time for a grilled cheese sandwich or, lately, a kimchi grilled cheese sandwich. And if it’s not so much the cooking that’s got me down but the sheer physical and mental exhaustion of life in 2021, I just boil some water for pasta with brown butter and Parmesan, then don’t brown the butter because I’m tired. SAM SIFTON
Recipes: Grilled Cheese Sandwich | Kimchi Grilled Cheese | Pasta With Brown Butter and Parmesan
I decided years ago that penne alla vodka is a complete meal because good canned tomatoes count as a vegetable and heavy cream is full of protein. At this point, I could probably make it under general anesthesia. (Our recipe has several ingredients that are completely optional: onion, pancetta and fresh oregano.) JULIA MOSKIN
Recipe: Pasta Alla Vodka
We are having trouble retrieving the article content.
Please enable JavaScript in your browser settings.
Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.
Thank you for your patience while we verify access.
Already a subscriber? Log in.
Want all of The Times? Subscribe.


Leave a Comment