{"id":171380,"date":"2023-02-22T17:24:40","date_gmt":"2023-02-22T17:24:40","guid":{"rendered":"https:\/\/precoinnews.com\/?p=171380"},"modified":"2023-02-22T17:24:40","modified_gmt":"2023-02-22T17:24:40","slug":"how-to-cook-for-unexpected-guests","status":"publish","type":"post","link":"https:\/\/precoinnews.com\/world-news\/how-to-cook-for-unexpected-guests\/","title":{"rendered":"How to Cook for Unexpected Guests"},"content":{"rendered":"<p>Squash and chickpea stew, all kinds of baked potatoes and more recipes.<\/p>\n<p><strong>Send any friend a story<\/strong><\/p>\n<p>As a subscriber, you have <strong>10 gift articles<\/strong> to give each month. Anyone can read what you share.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/static01.nyt.com\/images\/2018\/06\/21\/multimedia\/author-melissa-clark\/author-melissa-clark-thumbLarge.png\"><\/p>\n<p><span>By <\/span><span>Melissa Clark<\/span><\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/static01.nyt.com\/images\/2023\/02\/13\/multimedia\/kc-squash-and-chickpea-stew-with-lemongrass-gmpl-copy\/kc-squash-and-chickpea-stew-with-lemongrass-gmpl-articleLarge.jpg\"><\/p>\n<p>\u201cThe Clark Hilton\u201d was my grandmother\u2019s wry name for the rambling house in Ditmas Park, Brooklyn, where I grew up. We had a\u00a0constant stream of guests\u00a0because my parents issued standing invitations to family, friends\u00a0and their families, and\u00a0friends of friends\u00a0to stay for a meal, a night\u00a0or even a month.<\/p>\n<p>And if our hotel had a lobby, it was the kitchen. There, I might find my cousins from Wisconsin sipping sauvignon and kneading anadama bread with my dad, or Jean-Claud from Paris punning in Franglish and snipping chives into a coq au vin. Kitchen work breeds kinship, and the Clark Hilton lodged and fed what is now my extended family.<\/p>\n<p>If you don\u2019t always know who\u2019s coming to dinner, it\u2019s best to make dishes that are elastic.\u00a0Aim for\u00a0enough leftovers to feed, say,\u00a0the carload of your sister\u2019s college roommates that just pulled into the driveway. A perfect example is Kay Chun\u2019s squash and chickpea stew with lemongrass (above), reminiscent of a Thai curry and spiked with peanut butter. You could serve it with Ali Slagle\u2019s avocado and onion salad with its plush texture and sharp allium bite, or Zainab Shah\u2019s bhindi masala, okra with red onions and tomatoes.<\/p>\n<p>And you can never go wrong with a big platter of baked potatoes, dressed up in all kinds of ways: classic with butter and maybe some scallions; twice-baked\u00a0and\u00a0crowd-pleasing, vegan or regular; stuffed with crab, jalape\u00f1o and mint; and\u00a0turned into baked potato soup. Want to be the host with the roast? Serve\u00a0the spuds with a lemony roast chicken or a brawny meatloaf, and throw in a celery and fennel salad topped with Parmesan for crunch.<\/p>\n<p>Because nothing says welcome like a great dessert \u2014\u00a0whether you have guests or not;\u00a0self-care is just hospitality for one\u00a0\u2014 try\u00a0Yossy Arefi\u2019s brown-butter poundcake, which\u00a0is richer than the usual recipe, with a crackly lemon icing on top.<\/p>\n<p>You\u2019ll need a subscription to access the recipes. If you don\u2019t already have one, subscribing to New York Times Cooking is an absolute cinch. (And if you are already subscribed, we thank you.) We are also on YouTube, TikTok\u00a0and Instagram,\u00a0where\u00a0you can watch\u00a0Nargisse Benkabbou make\u00a0her golden-hued skillet chicken with turmeric and orange, a bright and zesty flavor combination that\u2019s traditional in Morocco. If you\u2019re in need of any technical help, the smart folks at cookingcare@nytimes.com will be there for you. And I\u2019m at hellomelissa@nytimes.com, as always, if you want to say hi.<\/p>\n<p>If you\u2019ve never worked in food service, know that running a restaurant is very different from inviting people to gather in your home. And yet the lines start to blur at Sarapes Mexican Restaurant, featured in Melissa Guerrero\u2019s recent story in The Times with exuberant photographs by Adrian Martinez Chavez. Locals congregate at this spiritual hub for karaoke, commiseration and comfort. As a member of the restaurant family\u2019s third generation puts it, \u201cFood brings people together. I think that\u2019s the source of life.\u201d<\/p>\n<p>There may be a pandemic-related volatility between restaurants and their guests right now, writes Ligaya Mishan in T: The New York Times Style Magazine. But she makes the case that the dining room, whether public or private, can be a schoolroom for empathy.<\/p>\n<p>\u201cIs this not the arc of a life,\u201d Ligaya writes, \u201cto slowly become aware of the people around us and the labor required to make our survival and happiness possible \u2014 the spills quietly mopped up, the food materializing as if out of thin air on the table \u2014 and to learn, if we can, to do the same for others?\u201d<\/p>\n<p>Sam\u2019s back on Friday, and I\u2019ll see you on Monday.<\/p>\n<h2>Site Index<\/h2>\n<h2>Site Information Navigation<\/h2>\n<p>Source: <a href=\"https:\/\/www.nytimes.com\/2023\/02\/22\/dining\/how-to-cook-for-unexpected-guests.html\" target=\"_blank\" rel=\"noopener\">Read Full Article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Squash and chickpea stew, all kinds of<\/p>\n","protected":false},"author":3,"featured_media":171379,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23056],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - 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