By Tynin Fries

Happy Friday!

I took the next step in my cooking journey this week, which was learning how to water can. My colleague Katie Langford taught me the basics this weekend, and now I've got a stocked shelf of plum ginger chutney. Do you can? I might try my hand at preserving some of my garden tomatoes this weekend, so send me your tips!

RECIPE OF THE WEEK

Coconut Saag. Food Stylist: Samantha Seneviratne. (Kelly Marshall/The New York Times)

Clever Coconut Saag, Garlicky Za’atar Chicken and More Weeknight Dishes

Saag paneer is a classic North Indian dish — but it’s also endlessly riffable. This is a particularly stellar riff, in which coconut milk enriches an already aromatic and verdant sauce that can be paired with either the traditional paneer, or extra-firm tofu.

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Poaching fall fruit in wine and then serving it with cream is an easy way to elevate pears, apples, or quince to a special dessert. (iStockphoto/Getty Images)

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