It’s Yom Kippur, a day of fasting and contemplation in the Jewish community. When I was growing up, we broke the fast at my aunt and uncle’s house in Midwood, Brooklyn, where my aunt served sweet and sour fish with challah for dipping. At some point though, the family switched over to bagels and lox, and we haven’t looked back. For those observing the day, I wish you an easy fast.
A Good Start Potatoes? Sweet.Root vegetable season is upon us. Velvety sweet potatoes, halved then roasted cut-side down, are made even more substantial with a heap of black beans and shredded sharp Cheddar. A final five-minute stint in the oven sizzles the cheese and crisps some of the beans. Good to know:
View this recipe: Loaded sweet potatoes with black beans and Cheddar More food for thoughtIt’s hard to say goodbye to summer’s tomatoes, eggplants and corn, but fall’s brassicas, squashes and leafy greens are worth getting excited about, too. Here are some of our top-rated recipes for autumn’s abundance to get you started. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. And before you goAs we tumble toward the end of the year and our social, school and work calendars fill up, it’s a good time to revisit these spinach egg bites from Eric Kim, our most popular recipe of 2026 (so far). The last step of the recipe answers all of your meal-prep questions: They stay fresh in an airtight container in the refrigerator for up to three days and in the freezer for up to three months. To reheat, just microwave them for 10 seconds at a time until warmed through. I’ll be back tomorrow.
Melissa Clark has been writing about food for The New York Times since 1997 and is the author of 46 cookbooks. Her latest is “The Big Book of Dinner,” coming in November. You can reach her at hellomelissa@nytimes.com. Editors: Mia Leimkuhler and Li Goldstein. Host photo by Melanie Dunea. For help with your New York Times Cooking subscription, please email cookingcare@nytimes.com. Was this email forwarded to you? You can sign up for our New York Times Cooking newsletter here.
|
