Good morning. Some time again, Kay Chun developed a terrific recipe for manicotti (above) designed for weeknight cooking. However for a Sunday supper, I skip the store-bought marinara and as a substitute make Marcella Hazan’s Bolognese sauce to drench the stuffed pasta. It’s extra work to do this, to make certain, but it surely’s work I get pleasure from — labor exchanged for smiles and dialog with family and friends.

That’s the plan I’m beginning with as we speak, anyway. Generally there aren’t any manicotti shells on the market. If that’s the case, I’ll burble up some Sunday sauce and serve it with riggs and herbed garlic bread. Cheesecake for dessert? I believe so, sure, both manner.

As for the remainder of the week. …

Mark Bittman’s recipe for pasta with mint and Parmesan is an absolute basic: a wealthy mixture of butter and cheese that makes use of a copious quantity of mint to go away the dish mild and refreshing. And in the event you occur to have some leftover lobster meat within the fridge (as one typically does!) and a stray jalapeño? Make like a restaurant chef and chop these into the sauce. You received’t be sorry.

Puntas al albañil is a saucy Mexican dish made with beef and bacon in a thick, fire-roasted salsa. Pati Jinich makes use of it as the idea for a recipe for these bricklayer-style nachos, with melted Monterey Jack (not less than in my model), crumbly queso fresco, loads of avocado and sliced scallions.

I don’t know that I’d ask for it seated within the eating room of Bamonte’s in Brooklyn, however Kay Chun’s recipe for tofu Marsala with asparagus is a formidable vegetarian tackle the Italian American basic, and the asparagus makes it an exquisite early-spring meal.

Ali Slagle’s recipe for one-pot tortellini in a garlicky tomato sauce with sausage is ideal for the frozen tortellini I’ve stashed within the freezer (alongside baggage of tteokmyeon and packing containers of Jamaican beef patties).

Arthur Schwartz, the maven of Jewish meals in New York, made enjoyable of my recipe for rooster paprikash due to the eye I pay to the crispness of the rooster pores and skin, and for the recipe’s inclusion of bitter cream, which for individuals who hold kosher makes the dish tref. However, hey, seven years in? Six thousand scores. 5 stars!

Hundreds and 1000’s extra recipes to prepare dinner this week are awaiting you on New York Occasions Cooking, not less than in case you have a subscription. Subscriptions are essential. They make our work doable. Should you haven’t taken one out already, I hope you’ll subscribe as we speak. Thanks.

Extra housekeeping. Write us at [email protected] in the event you run into bother with our expertise. Write me at [email protected] in the event you’d wish to pay a praise or increase a grievance. (Right here’s one now: I one way or the other managed to misspell Deborah Solomon’s title on Friday, after I identified her wonderful Picasso essay in The Occasions. Apologies.)

Now, it’s nothing by any means to do with scapes or lamb chops, however as we speak is the birthday of the Nineteenth-century painter Ford Madox Brown, pretty much as good a time as any to spend a while taking a look at and excited about what could also be his most necessary portray, “Work,” on the Manchester Artwork Gallery in England. Very Hogarth.

It is best to learn Charles Gaines in Backyard & Gun this month: “An Alabama Kidnapping That’s Stranger Than Fiction.” True crime in Birmingham.

Additionally, a beforehand unpublished brief story by Laurie Colwin in The New Yorker, “Evensong.” A love affair!

Lastly, why don’t you take heed to P.J. Harvey’s “Maniac” whilst you’re cooking that manicotti tonight? It’s credit score music for a status tv collection, and also you’re the showrunner. Have a terrific week. I’ll be again on Friday.