Good morning. Tennessee onions are all over TikTok these days, a golden casserole of thinly sliced onions, loads of butter, a spray of spices and a whole lot of cheese.
Melissa Knific brought us a recipe (above) that uses sweet Vidalia onions beneath a cloak of Cheddar, Swiss and Parmesan, and today I’m going to pair it with baked pork chops and collards, with the Nashville-born Jelly Roll playing behind me, “Son of a Sinner.” Maybe some cornbread, too? You may think that’s a little too on-the-nose, but I like a thematic meal once in a while, a trip somewhere without ever leaving the house.
Featured Recipe
Tennessee Onions
As for the rest of the week. …
Monday
I’ll kick off my week with my recipe for tofu and green beans with chile crisp, a sheet-pan dinner of distinction, excellent with steamed rice and extra chile crisp. You want a hot oven so that the tofu browns and the green beans really blister.
Tuesday
Melissa Clark’s recipe for lemony pasta with braised white beans is a revelation. The acidity of the fruit dances on the velvet of the beans, a perfect foil for the pasta, with pops of cherry tomato and the faint crunch of chopped parsley. Dinner in 30 minutes!
Wednesday
There’s something incredibly luxurious about Yewande Komolafe’s recipe for honey-glazed chicken and shallots. Lime juice and honey lacquer the bird beautifully, and the caramelized shallots, tossed with sherry vinegar, provide a pickled, syrupy bite alongside the meat. Add some chile for heat and a little garlic for zip. By meal’s end, you’ll be mopping your plate with buttered bread.
Thursday
Not all recipes for shrimp Creole start off with a roux. Vallery Lomas’s version does and it’s fantastic, the roux providing real body and an ambrosial nuttiness to the stew. The addition of hot sauce is optional in her view. In mine, it’s required.
Friday
And then you can head into the weekend with a bistro dinner made with the cunning of a cheat: my recipe for steak mock frites. I serve it with watercress and maitre d’hotel butter (there’s a recipe within the recipe for that), but you might try it with Béarnaise sauce instead, or — as my steak-frites order goes at Balthazar in New York — with both.
There are many thousands more recipes to cook this week waiting for you on New York Times Cooking. Go browse our digital aisles just as you once did the physical ones at Blockbuster, seeking inspiration. Then save the recipes you want to cook, and cook them.
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Now, it’s nothing to do with parsnips or poultry, but here’s Kenneth Calhoun in The Threepenny Review with a short story to read, “All Laws in Limbo.”
How’s your roof? For Smithsonian magazine, Anna Fiorentino traveled to a Danish island to observe the art and science of eelgrass thatching for local farmhouses.
Elver fishing is the second-most lucrative fishery in Maine, behind lobster, and the most lucrative by weight, with the little eels going for up to $2,000 a pound in some years. It’s also, Michele Christle reported for Down East, an endangered one. Enter fishermen from the Passamaquoddy tribe, taking conservation into their own hands.
Finally, the singer-songwriter Jeff Buckley would have turned 58 today. (He drowned at 30, in Memphis.) Here’s his “Last Goodbye,” played live in 1995. Tennessee to the end. I’ll be back next week.
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