What to Cook This Week

The family of a member of our little group that puts together our newsletter lost a relative in Pittsburgh this weekend, which means not only are we in mourning but that this is the first time we’ve published short-handed. We’d already decided to give you a newsletter focused almost entirely on recipes, and here they are: One is “Jewish”⎯ my grandmother’s potato “nik,” a shortcut version of latkes that I must make ten times a year. The others are just good, solid, seasonal, weeknight food. Take stock, cook, replenish, fortify yourself and your loved ones, and remember to vote.

— Mark

Photo by Chelsea Kyle, Food styling by Katherine Sacks