What do you cook on the weekend?

good morning. Olga Kotseride, a baker and graduate student advisor at the University of Texas, Austin, grew up in Mariupol, Ukraine, and was blogging and testing family recipes from around town after the Russian invasion of the country. She said it was an act of resistance and preservation during the destruction of the coastal city, as Julia Musquin reported to The Times this week.

“I had that impulse to score,” said Ms. Cotsreddy. “It suddenly seemed as if everything was going to go away so quickly.”

This weekend you might help ensure that doesn’t happen. Make a fish borsch often eaten in Mariupol (above), with white beans, red peppers, potatoes and sprats in tomato sauce, a basic stock of young herring canned in a delicious purée. Try your hand at chebureki, a stir-fried stuffed with minced meat and onions. And make a ryazhanka, a sweet-tasting dairy drink that won’t be ready for a few days. (Bake the milk until caramelized and warm flavor, then ferment and cool.)

But that’s not all we have for you. Genevieve Ko’s has a great new recipe for a biscuit breakfast sandwich that’s the perfect weekend morning fare, accompanied by a delicious quick raspberry jam. (I might spread some on pancakes, too.) Get that.

Later you can try Melissa Clark’s latest product: ginger fried chicken with rhubarb and red onions. (And eat a rhubarb macaroon tart for dessert.)

Other possibilities: grilled chicken skewers with tarragon and yogurt from Clare de Boer; Eric Kim’s Crispy Tofu with Sweet and Sour Sauce; Ground Mutton Pulao by Nick Sharma.

Although, at some point, I’ll be making like Stephen Raichlin and grilling the perfect steak. His recipe is a reverse roast triplet, in which the meat is slowly roasted over indirect heat for 30 minutes or so, resting for up to an hour and then seared over direct high heat until hot, crusty, and perfectly tender. Once you reverse the sear, you will never return. Strawberry cake is definitely a must-see.

More inspiration awaits on our TikTok, Instagram, YouTube, and of course New York Times Cooking accounts. Yes, you do need a subscription to access it. Subscriptions are what make this whole process possible. Please, if you haven’t already subscribed, will you subscribe today? Thank you.

You can email us at Cookingcare@nytimes.com for assistance with this, or our technology. Someone will get back to you. And you can always write to me: foodeditor@nytimes.com. I hope I can reply to everyone. But I read every message sent.

Now, it has absolutely nothing to do with cumin soup or lobster soup, but Susan Burton Times’ review of Selma Blair’s memoir, “Mean Baby,” makes the case that Blair could write quite a bit. The book begins “In the fall of 2002, I saw a tarot reader in Los Angeles.” “I had just been cast in a movie that was about to be shot in Prague for six months. I was 30 years old, worried and looking.”

For Taste, Kathy Airway tells the story of brand La Choy, “the Korean immigrant and Michigan farm boy who taught Americans how to cook chow mein.”

All you need to enter Race to Alaska is a motorized boat. The start is in Port Townsend, Washington, and the team that gets to Ketchikan first receives $10,000. Second place gets steak knives. As Aldyn Chwelos reported to Hakai, the real reward is staying alive.

Finally, here is Pete Seeger introducing one of his brothers, Mike Seeger, and the rest of the New Lost City Ramblers upfront before the group plays “Man of Constant Sorrow.” Watch it, and I’ll see you on Sunday.

Leave a Reply

Your email address will not be published.