http://www.nytimes.com/2016/09/07/dining/12-recipes-for-midweek.html 2016-09-07 18:19:11 12 Recipes for Midweek For the no-recipe fans, try polenta and fresh crab meat. === Sam Sifton emails readers of Cooking f Good morning. David Tanis has a fine new recipe for us to try this week, for Or you could make Francis Lam’s As for those who come to this dispatch on Wednesdays looking for the vague instructions we call no-recipe recipes, we’re thinking of another porridge-like riff: polenta seasoned with olive oil and then paired with crab. Make the polenta simply, seasoning the cornmeal with just a little salt and finishing it with a few tablespoons of good olive oil. Then sauté some chopped garlic and a spray of red pepper flakes in olive oil and add to it fresh crab meat (a pound will do for four people) to heat through. Squeeze a lemon over the top when it’s hot and serve it next to the polenta, with a sprinkle of chopped parsley and a final drizzle of olive oil. It’s fine eating in the middle of the week, at the end of summer, with a glass of chilled white wine. (Take it away, If that’s not for you, take a spin through You could make this Browse If you run into trouble along the way, please ask for help. We’re at Now, please read Michael Kimmelman’s delightful account in The Times about