Photo

Pan-roasted pork chops with apple fritters. Credit William Brinson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Susan Brinson.

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. I have a column in The Times Magazine about the strange and glorious history of chicken tetrazzini, along with a recipe for chicken tetrazzini that I cobbled together with the help of the chef Brad McDonald, a son of Mississippi who now makes his home in London. I hope you’ll make it this weekend, particularly if you live in the hot dish territories of the upper Midwest. It brings big flavor. It’s really nice.

That said, if you’re looking for, like, a weekend project? It’s apple season. There’s always applesauce to make. You could mix up some brine and make this fantastic pork chop dish that I started eating a million years ago at the late-lamented Relish in Brooklyn and finally learned how to make from the chef Josh Cohen. You could bake an apple pie. You could bake Melissa Clark’s double apple pie. You could bake a vegan apple pie. You could bake apple turnovers. You could bake an apple cake.

Me, I may make some Finnish meatballs, serve them over egg noodles. Or Jamie Oliver’s recipe for creamy pasta with smoked bacon and peas. I’m sure to roast a chicken at some point in the next few days (check out our terrific new video of Melissa Clark’s recipe), and when I do, maybe I’ll accompany it with Cheddar-laced mashed potatoes.

You, you may be preparing for Rosh Hashana, the Jewish New Year holiday. If so, take a look at this big batch of recipes for the High Holy Days. (Melissa’s recipe for braised flanken with pomegranate FTW.) Gentiles will find great recipes there as well, and all should enjoy our collection of the 21 best recipes we found in our roundup of the fall’s best cookbooks.

Explore Cooking for additional inspiration for the weekend’s cooking. Save the recipes you find into your recipes box, and rate them when you’re done with the feast. Leave notes on the recipes, for yourself or for others. And if you run into trouble with the technology or the cooking, reach out for a lifeline: cookingcare@nytimes.com. We’re here to help.

Finally, I’m really, really late to “Catastrophe,” on Amazon Prime. An old issue of The New Yorker, though, got me reading about Sharon Horgan, who created the show with the American comedian Rob Delaney, and now I’m binge-watching. Next up: Ms. Horgan’s new enterprise, “Divorce,” soon to debut on HBO, starring Cooking’s own Sarah Jessica Parker. (Seriously, SJP’s a Cooking user!) See what you think.

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