A Menu for Midweek

Good morning. Yom Kippur begins this night at sundown. The vacation lasts till sundown on Thursday: a full day of atonement, of fasting and reflection, essentially the most holy day of the Jewish 12 months. Sweet and spicy roast hen (above) might work for an early dinner tonight in case you’re observing (sundown’s simply after 7 p.m. in New York City) — or kreplach, or tsimmes.

And for the break-fast afterward? We’ve bought masses and a great deal of recipes to ease your means, in case you’re not taking the night brunch route of bagels and schmears, loads of whitefish, lox, sliced purple onion, a great deal of capers.

If you aren’t fasting, I like the thought of this massive composed salad for dinner tonight, a tricked-out niçoise. Or if that’s an excessive amount of to deal with in the midst of the week, how about this marvelous new recipe from Yotam Ottolenghi: a pesto pasta with white beans and halloumi.

Alternatively, we’re nonetheless in peak harvest season alongside the East Coast and, if that’s the place you reside, you don’t want a recipe to dine effectively tonight: steamed candy corn with butter to begin, with sautéed scallops to observe, cooked in only a dollop of impartial oil with a sprinkle of salt on the finish. And perhaps a plate of sliced heirloom tomatoes doused in a couple of tablespoons of nutty brown butter, too, with bread to mop up the juices?

Other recipes to deliver into your rotation this week: torta ahogado with frijoles, a vegan drowned sandwich filled with puréed pinto beans and pickled purple onion, dressed with chile salsa; dooymaaj salad, a spin on an Iranian snack of bread, herbs, nuts and cheese; fried eggplant with chickpeas and mint chutney.

And, prematurely of the Mid-Autumn Festival subsequent week (the vacation begins on the 21st, the day earlier than fall begins), you may work in your mooncake baking with two new recipes tailored by Clarissa Wei, one for honeyed pistachio mooncakes from Kristina Cho and the opposite for savory Suzhou mooncakes from Betty Liu.

There are many 1000’s extra recipes to get pleasure from ready for you on New York Times Cooking. (It’s true that you just want a subscription to entry them. Subscriptions are what enable us to proceed doing this work that we love. Please subscribe at present, in case you haven’t already.) You may also see what we’re as much as within the kitchen by looking at our Instagram and YouTube channel, and may uncover our information and criticism on Twitter.

Should you run into bother alongside the best way, both along with your cooking or our expertise, you possibly can all the time ask for assist. We’re at: [email protected] Someone will get again to you. (If not, bark at me: [email protected] I learn each letter despatched.)

Now, it’s a far cry from sentences about foie gras and albondigas, however I nonetheless discovered it form of neat: Brooke Chilvers on the looking artwork and Hermès scarves of Xavier de Poret, in Gray’s Sporting Journal.

Eric Asimov has been writing the “Wine School” column for The Times for greater than seven years — practically 90 articles dedicated to the pleasures of wine and the way to consider it. For this week’s dispatch, he mirrored on what we’ve discovered alongside the best way. (While you’re at it within the wine cellar, do learn Eric’s appraisal of the profession of Becky Wasserman, a sage of Burgundy, who died in August at 84.)

Yes, in fact you must watch the trailer for “Hawkeye,” from Marvel Studios, which is able to begin streaming on Disney+ in late November. (“Die Hard,” however make it Marvel, is how my editor put it.)

Finally, every kind of latest music to play us off, courtesy of Jon Pareles, Jon Caramanica and the remainder of The Times’s ace “Playlist” squad. Enjoy all that, and I’ll be again on Friday.