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What to Cook: What to Cook This Week

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Sichuan chicken with chiles. Credit Michael Kraus for The New York Times

Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here.

Good morning. Back in 1967, this was an Easter Sunday, and a crowd of more than 10,000 gathered on the Sheep Meadow in Central Park for what some called a happening. It made the front page of The Times on Monday morning. Our Bernard Weinraub, now a theater man in Los Angeles, had the byline and a terrific lede, which is the word newspaper people use to describe the top of the articles they write.

“L-O-V-E. L-O-V-E. L-O-V-E.” They circled policemen and shrieked it. They strummed guitars and sang of it. They painted their foreheads pink with it. And they jumped up and down and hollered it.

Poets from the Bronx, dropouts from the East Village, interior decorators from the East Side, teachers from the West Side and teeny-boppers from Long Island trooped into muddy Central Park yesterday for a noisy, swarming, chaotic and utterly surrealistic “Be-In.”

Sounds like my kitchen, some days! Here’s a recipe for rainbow sprinkle birthday cake for the hippies who were in the park that day, and a recipe for stir-fried brown rice with chard and carrots for dinner before it. The soundtrack: Pigpen playing with the Dead back in 1970, “Turn On Your Love Light.”

No? Not into hippies? That’s cool. You could cook Sichuan chicken with chiles instead, listen to the new Drake before you smoke-test that code you wrote late Saturday night. That’s good eating, too, on a Sunday night.

David Tanis originally came up with this recipe for cauliflower with curry butter as a Thanksgiving side dish. But in late March, on a Monday night, it makes for a pretty chill dinner. You could make a big pot of perfect white rice as well. You can eat a little with the cauliflower. But save the bulk for Tuesday night, when you can use it to make a big pot of jook.

It would be great to eat some chile shrimp on Wednesday night, or Mario Batali’s spicy shrimp sauté, at least if you can lay hands on some wild domestic shrimp, currently out of the Gulf of Mexico. If you can’t, make fish tacos with whatever local wild white fish looks most glistening and pearlescent. Don’t settle. As The Associated Press taught us, there is no reason to eat seafood from slaves.

On Thursday night, you might spin through this collection of Mark Bittman’s top-rated recipes for weeknight pastas. Or you could empty out the fridge, and make Samin Nosrat’s Whatever You Want soup.

And it’s still chicken-roasting weather, where we’re at, so perhaps Melissa Clark’s recipe for sweet and spicy roast chicken might appeal on Friday night. Or David’s pork tenderloin with shallots and prunes. If not, how about Martha Rose Shulman’s recipe for spicy quinoa salad with broccoli, cilantro and lime?

Many, many more recipes to cook this week are on Cooking. (If you’re planning ahead for the coming holidays, you might want to take a look at our recipe collections for Passover and Easter.) Save the ones you like to your recipe box, put them in folders, organize them into menus, send them to family and friends via email or social media. And rest easy if you run into trouble with anything. Our care staff is standing by on the ward: cookingcare@nytimes.com.

Now, won’t you come visit me on Twitter and Instagram? And check me out on Facebook? You can complain that I asked, if you like, or about Cooking in general, or this newsletter in particular: foodeditor@nytimes.com.

But not before you’ve read Victor Lodato’s dark new short story in The New Yorker. And not before you’ve read Frederick Seidel’s darker new poem “Now” in The Paris Review, dedicated to Robert Silvers, the editor of The New York Review, who died last week at 87. See you tomorrow.

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