Good morning. I love a savory weekend breakfast — maybe a bowl crowding with studded peanuts or a roast beef hero with sauce and mozzarella. Occasionally, there is a mad dash to Queens for early doubles Trinciti or a first in the door shrimp and grits at Bobby’s in Manhattan. It’s nice mornings.
Conversely, I’m not at all opposed to breakfast for dinner on the weekend: a stack of waffles with bananas and maple syrup, say, or buttermilk pancakes with a big toss of scrambled eggs on the side. French toast amandine to eat with “60 minutes”? You make a bet.
This week, I’m thinking this could be the ace recipe chocks (above) that Ramin Ganeshram adapted from a which Justin Cherry uses in George Washington’s Mount Vernon. Cherry developed his cornmeal pancake recipe using archival sources that described the first president’s intense love for the dish, which was likely made for him daily by Hercules Posey, his enslaved chef. Cooked in hot butter so the outsides are crispy while the insides stay moist, the pancakes make a great Sunday dinner, garnished with more butter and a healthy drizzle of honey.
Tuesday
I make Suzanne Goin’s recipe lamb meatball with spicy tomato sauce for more than a decade. It’s a reliable dinner that the kids, with smiles on their faces, call “those meatballs.” Serve with warm pie and be prepared to be asked to make them again.
Wednesday
Eric Kim’s new recipe for peanut butter noodles it’s one of those quick and easy late-night meals that rewards anyone with peanut butter and soy sauce in the pantry and parmesan and butter in the fridge. If you’ve ever inhaled a package of those cheesy peanut butter sandwich crackers you see at the gas station, imagine them even better, and as noodles for dinner, and not in your car.
Thursday
Grilling thin, boneless pork chops often results in meat that’s dry and salty, but Kay Chun’s new recipe for pork chops marinated with herbs avoids such a tragedy. Instead of marinating the steaks before you cook them, you do it afterwards, soaking them in a juicy garlic and herb vinaigrette that allows them to soak up a lot of flavor—and keep them very juicy. Serve with grilled vegetables or, if desired, sandwiched with mayo spread.
Friday
Then you can head into the weekend with an old Lenten feast, Naz Deravian’s recipe for fish sticks with peas. I’ll be straight with you: Sometimes I don’t cut the fillets into sticks, but leave them whole and cook them in a hot oven for four or five minutes on each side. So well.
There are many thousands more recipes waiting for you New York Times Cooking, at least if you have a subscription. Subscriptions are important, and not just because they let you read the recipes. They are what make this whole business possible. If you haven’t taken one out yet, would you consider doing so today? Thanks!
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Now, it has nothing to do with persimmons or eggs in purgatorybut you should read Holland Cotter’s New York Times review of the new Harlem Renaissance exhibit at the Metropolitan Museum of Art.
Here is a fascinating piece by Genie N. Giaimo in The Los Angeles Review of Books, “The Collegiate Writing Center in Times of Crisis.”