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Cooking: What to Cook This Weekend

New Mexican pozole.
Stephen Scott Gross for The New York Times
Friday, January 20, 2017
What to Cook This Weekend

Good morning. It's Inauguration Day in Washington, and the Joint Congressional Committee on Inaugural Ceremonies tells us the menu for the luncheon that follows the ceremony will start with Maine lobster and Gulf shrimp with saffron sauce and peanut crumble, then move into Virginia grilled beef with dark chocolate and juniper jus, with potato gratin on the side. Dessert is chocolate soufflé and cherry-vanilla ice cream.

Me, I'll be monitoring my screens, then eating paint-scraper-diced curry chicken on rice with both red and white sauce from the cart outside the office, no dessert. How about you? Post pictures on social media today: #inaugurationlunch!

I'll cook up a storm when I do make it home. Perhaps some cod cakes for dinner, or miso-glazed fish. See if I can't persuade a child to help prepare Nigella Lawson's recipe for choco-hoto-pots for dessert?

Saturday would be awesome to embark on a project. I might drink dark 'n' stormies out of deference to the season, then cook up a vat of New Mexican pozole (above) for a dinner feast, or a platter of original-style chicken Cordon Bleu for that old-school dinner fanciness vibe. (For dessert either way: peanut butter cookies.)

You could follow me in one of those pursuits, or go in your own direction. Have you tried this excellent recipe for roast pork in milk, for instance? Or assayed this one for crisp, wok-fried lamb with cumin, scallions and red chiles?

Whatever you cook, and whatever I cook, perhaps we could awake together on Sunday, make Welsh rarebit for lunch, drink claret while we eat, and then take a nap on the couch in advance of a riot of cooking for dinner? I'm thinking turkey meatloaf as the main course, with a Canlis salad on the side, and a devil's food white-out cake for dessert - and, in truth, for Monday breakfast as well. Do I have your vote on that, or any part of it?

There are a gazillion other recipes you may be interested in cooking this weekend on Cooking. Go look around the site for inspiration, and save the dishes that pique your interest to your recipe box. Share them with friends and family. Rate them when you're done cooking. Leave notes on them if you've discovered a recipe hack or ingredient substitution. And if you run into problems with anything, please write us directly: cookingcare@nytimes.com. We're here to help.

Now, what are you reading this weekend? Lucinda Rosenfeld's "Class" will be the talk of the brunch tables at Prime Meats in Brooklyn. Dark hearts across the nation might like Robert Penn Warren's "All the King's Men," if only for the chance to read Orville Prescott's review of the novel, in The Times in 1946. Me, I'm finishing up Carl Hiaasen's "Razor Girl" and planning a trip south to chase bonefish on the water and the chance off it, who knows, to meet Merry Mansfield, his new greatest character. Have a nice weekend.

Cod Cakes
Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
1 hour, plus chilling, 4 to 6 servings as a main course, 6 to 8 servings as an appetizer
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Jim Wilson/The New York Times
30 minutes, 4 servings
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Holiday posole.
Stephen Scott Gross for The New York Times
3 to 4 hours, 10 to 12 servings
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Craig Lee for The New York Times
45 minutes, plus chill time, 4 servings
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Lisa Nicklin for The New York Times
35 minutes, 4 dozen cookies
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Roast pork with milk.
Andrew Scrivani for The New York Times
3 1/2 hours, 4 servings
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