Start your day with lemon ricotta pancakes, and end it with creamy grits and greens.
 | | Jenny Huang for The New York Times. Food Stylist: Susie Theodorou; Prop Stylist: Paige Hicks. |
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The Perfect Saturday Menu |
If you just woke up and are staring at this email a little bleary-eyed, hoping to spot some breakfast inspiration: Genevieve Ko's lemon ricotta pancakes (above) await. They'll certainly hold you over until later this afternoon, when you can throw together Hetty McKinnon's dumpling noodle soup, which uses freezer dumplings and will take just 25 minutes to prepare. Come dinnertime, aim for comfort with a transporting meal of rosemary-paprika chicken and fries à la Ali Slagle or a plate piled high with Vallery Lomas's grits and greens. Now that's a Saturday well spent. Find those recipes and more in our collection of the most popular recipes on New York Times Cooking this week. |
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