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

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Photo by Chelsea Kyle, Food styling by Katherine Sacks

This take on the classic couldn’t be easier: Instead of dredging and panfrying, just stack the ingredients in two stages on a baking sheet and broil. Done this way, the tomatoes get lightly roasted and the bread crumbs stay nice and crunchy.

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Sabra Krock for The New York Times

My grandmother’s shortcut on latkes, this has been a go-to recipe in my kitchen since I started cooking. Irresistible, and almost as good at room temperature as it is hot.

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Part of the “more sauce, less pasta” philosophy, and perfect for this time of year, when the winter squash is really coming in.

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I’ve come to prefer this dish with sweet potatoes, but any winter squash will work, even your leftover pumpkin. It takes a while, but it’s not much work.

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Talk To Me, Goose!

Questions, comments, brilliant suggestions? Just want to share the recipe for your grandma's potato salad, or your mom's meatloaf, or your uncle Drew's three-day 100-percent rye loaf (yes, please)? Don't hesitate to reach out anytime.

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