Good morning. There’s no better breakfast than the one you make on the Sunday morning of a three-day weekend, at least when you’re not working. There’s nothing elegiac about the meal – it’s not the first one you’ve cooked after a long week, nor the last one you make before getting back on the hamster wheel.
It’s just breakfast on a day sandwiched between days off: bliss. And if you don’t make it too late in the morning, there’s a whole day left to enjoy whatever you enjoy whenever you get the chance: a long walk through Griffith Park in Los Angeles, for example, or a session at the skate rink . park in Chicago’s Grant Park. (Me, I’m going fishing.)
What to make? I like the idea of Çilbir (above), poached eggs with yogurt and Aleppo pepper, which our Alexa Weibel adapted from a recipe by Turkish cooking teacher Özlem Warren. The interplay of the poached eggs with the creamy, garlic-infused yogurt is a delight, and I mop it all up with a warm flatbread or pita.
As for the rest of the week…
Monday
If you have a day off for Memorial Day, Rick A. Martinez’s Tajín Grilled Chicken could make a nice centerpiece for a cookout. If you are on time: first of all thank you; second, make yourself Ian Fisher’s perfect spaghetti carbonara after you knock out.
Tuesday
I don’t know why it took me so long to discover the joys of store-bought boiled beets for weeknights. But now that I have it, Yewande Komolafe’s Beet Salad with Cilantro Yogurt Dressing recipe has entered regular rotation.
Thursday
Hetty McKinnon’s Cucumber and Tofu Stir-Fry recipe is a vegan version of the more traditional Chinese cucumber and pork stir-fry, with plenty of acid to even out the heat. (The recipe calls for Sichuan chili flakes, for which you can simply break up some Sichuan peppercorns under a clean pan or with the side of your butcher knife.)
Friday
On the cusp of the weekend and longing for a food coma before Friday night’s Rays-Red Sox game? My adult-adapted recipe for the Screaming Eagle cheese-steak sub served in Boston College cafeteria packs — and how. It’s a nasty-fabulous amalgam of cheese and meat and fat and bread, and one of my favorite sandwiches.
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