Good morning. Florence Fabricant has a new recipe up at Cooking, for chicken cutlets with mushroom dressing (above). It is the latest in what has been a decades-long string of Fabricant recipes we want to cook right now. Take a gander and see if you don't agree. (The complete collection of FloFab's Times recipes is here.)

Or if following strict instruction is not your game, join us for our weekly no-recipe recipe, a Wednesday tradition here. Today's is simple: broiled salmon glazed with brown sugar and mustard. (Which salmon? Use wild-caught if you can get it - there's still quite a bit of flash-frozen sockeye circulating in markets - or an organic farm-raised version if you can't.)

The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top half of your oven. They ought to be done in 12 minutes or so, and they pair beautifully with simple braised greens.

Other ideas for midweek deliciousness? If you're in and around New York, take a look at this impressive guide to Chinese food in the five boroughs that the team at Serious Eats put out this week, and take a night off from cooking.

If you're not in New York, or if you don't want to go out, or if the whole point of Cooking is that we cook? Cook Chinese food! Try Fuchsia Dunlop's terrific recipe for General Tso's chicken. Or Melissa Clark's, for cumin-lamb stir fry. Or try Ken Hom's recipe for a classic, takeout-style Kung Pao chicken, which Alex Witchel brought to The Times in 2006. You can always just stir-fry some lettuce with tofu and red pepper.

Take a look at Cooking for other recipes, and for help executing them. (For instance, do you know how to butcher a chicken?) Save the dishes you want to cook to your recipe box - and then use them. When you're done cooking, you can rate the recipes on a scale of one to five stars.

If you have problems with anything, you can reach out to us at [email protected] for help. You can also get in touch with me. I'm @samsifton on Twitter; samsifton on Instagram. I'm also on Facebook. See you on Friday!