Good morning. If there’s a greater scent on this planet than Marcella Hazan’s Bolognese sauce (above), I’m unaware of it.

Well, other than recent-baked apple pie, that’s. And picket boats, spit-roasted lamb, recent-reduce hay and Jamaican black cake. But Bolognese is fairly nice: that milk-calmed tomato over a bass line of beef, with a whisper of nutmeg heat and a low hum of buttery onion. It’s simply the factor for a Sunday afternoon of winter cooking, grandma-model, upfront of a household dinner.

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Marcella Hazan’s Bolognese Sauce

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I serve the sauce with tagliatelle and a staggering quantity of grated Parmesan, however it’s additionally superb in a lasagna, like this nice one which Julia Moskin picked up from Frank Prisinzano of the restaurant Frank in Manhattan.

Perhaps a type of may very well be your dinner tonight. As for the remainder of the week …

Monday

I like Kay Chun’s recipe for a vegetarian tackle Japanese katsu, often made with hen or pork. She replaces the meat with slabs of tofu and serves the crisp outcomes over cauliflower-studded quinoa, with a shiny lemon-tahini sauce. That’s good.

Wednesday

There’s a minimalist magnificence to Mark Bittman’s recipe for roast hen, which employs simply 4 elements and a preheated forged-iron pan to ship a stunner of a meal, with tender chicken, juicy darkish meat and crisp, salty pores and skin. Maybe some puréed potatoes to go along with, and a small inexperienced salad? Hopefully you’ll have leftovers …

Thursday

… as a result of leftover roast hen makes for a terrific weeknight meal. Lidey Heuck’s recipe for avocado inexperienced goddess hen salad is tangy, vinegary and luxuriously creamy with out the addition of any dairy or mayonnaise. You might make a sandwich with it, however I prefer it greatest with Saltines.

Friday

And then you may welcome the weekend with Hetty Lui McKinnon’s ace recipe for soy sauce noodles with cabbage and fried eggs, a riff on the Cantonese basic. The cabbage provides heft, crunch and a faint sweetness in opposition to the soy. It’s ridiculously good.

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Now, it’s nothing to do with purslane or lavender, however Ben Ratliff took to The New York Review of Books to write down about Miles Davis going electrical, and it’s electrical, Ratty at his best.

Here’s Brendan Borrell in Hakai Magazine, on Pacific oysters.

The Los Angeles Times’s oral historical past of the Hundreds is value a click on even when you’ve got no thought what the Hundreds is, or was. You’ll study.

Finally, take a look at Black Francis singing with The Dandy Warhols on “Danzig With Myself.” I don’t suppose that I’ve any questions. I’ll be again on Friday.