What to cook this week

Hello. Geneviève Ko replaces Sam and channels his energy: Today is a good day to think about the food for the parties you are having next weekend.

For me, that means going to Costco — my happy place — and stocking up on peach snacks and entrees so they’re ripe enough by then to be cooked in Edna Lewis’ flaky crust cobbler, l one of my favorite summer desserts from one of my favorite cookbook authors.

But today, I’m going to sample the Peaches in the Sesame Dressing of Eric Kim’s Crispy Wonton Salad (above), which he wrote about in The New York Times Magazine this week. Sometimes I add extra crunch to the salad by frying dried rice vermicelli and peanuts in hot oil after the wonton wrappers are ready. With that, a mojito and some good rolls.

As for the rest of the week…

I tested this cheesy cooker mac with sausage and kale, and it’s already a new favorite. Inspired by 1970s boxed pasta mixes created to stretch a pound of beef, this from-scratch version is especially tasty from Italian sausages. It all melts into a gooey, hearty one-pot meal, leaving you with almost no dishes.

Any fish can be used in this jorim, a braised in Korean soy sauce with garlic and ginger, but it’s best served with fatty salmon, mackerel or black cod steaks. Whole radishes simmered in the sauce, with the heat of the jalapeños, become tender and sweet.

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As Sam would say, it has nothing to do with cookies or katsu, but this conversation between Jeff Bridges and John Lithgow inspired me to start watching “The Old Man” on FX. (Mr. Bridges, mate.)

There are lots of new choices for summer reading, but I often prefer lying on the beach with the books assigned to me as a student. They’re nice when they’re not needed and when more life gives them more meaning. Right now is Zora Neale Hurston’s “Their Eyes Beheld God.”

If you’ve ever seen BTS play, then you know why they’ve been one of the biggest groups for nearly a decade. If not, read this New Yorker article from E. Tammy Kim on why their current “hiatus” matters.

Finally, in The Times, the running commentary on this week’s Westminster Dog Show will make you laugh – and make you want a big, fluffy dog.