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Eggy Arepas

This past week, fellow Saveur internet nerd Max Falkowitz asked me to help him define “good food,” to which I completely ignored the question and just said arepas, because I had eaten one for dinner the night before and was not yet ready to stop lingering on how I think masa is one my favorite foodstuffs of all time. Considering I’m still thinking about that damn arepa, I think I may try my hand at them, taking inspiration from these towering, majestic, egg-stuffed beauties. — Amanda Arnold, Assistant digital editor

A Very Berry Bread

"Strawberry

Strawberry Bread

Strawberry Bread

I’m all about lazy Sunday mornings, and this weekend, to accompany my cup of tea and New York Times, I’m planning to whip up some strawberry bread. It’s a recipe from our test kitchen director, Farideh Sadeghin, and epically delicious, no matter what fruit you throw into it, and no matter how horrible of a baker you are (myself falling in the “very horrible” camp). — Sophie Brickman, Features editor

The Perfect Steak

This weekend I’m going to stare out my kitchen window with a cold beer in hand and pretend I’m standing in a backyard somewhere, where I’d grill myself a ribeye and top it with a fresh and herby chimichurri. Luckily, there’s a way to make steak indoors that rivals its grilled counterpart. — Matt Taylor-Gross, Staff photographer

And Chimichurri to Go With It

Chimichurri! Doesn’t it just sound like a recipe you want to make on a weekend? I recently discovered the harmonious combo of fried eggs and yogurt at a friend’s house; ever since, I’ve been itching to recreate it at home. Here’s my plan: duck egg—because they have bigger yolks than regular eggs and one yolk is never enough—over a handful of asparagus and a fat slap of yogurt from Sahadi’s (creamiest yogurt in New York if you’re ever in the hood!). Then this is all getting drizzled, splashed—flooded!—in chimichurri. I’m serving it all with lots of salt, cracked pepper, and House of Cards season four. — Jessica Glavin, Digital director

Pie Times

"boston

Boston Cream Pie

Two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate. Boston Cream Pie

It’s basically springtime, right? This is the time of year where I just want to throw open all the windows, dust away all those winter cobwebs (even those stubborn ones behind the couch), and make myself a Boston cream pie. I can’t explain it. The heart wants what it wants. — Alex Testere, Assistant editor

For Persian New Year

"Chicken

KHORESHT-E FESENJAN (CHICKEN AND WALNUT STEW)

Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic Iranian stew.

This weekend is Nowruz, the Persian New Year, so I plan on heading down to Maryland to be with family and making lots of Iranian food (specifically Khorest-e Fesenjan). — Farideh Sadeghin, Test kitchen director

Keeping it Simple

The first meal my partner and I ever cooked together was tofu and onions with white rice. Needless to say, over five years ago, neither of us were exactly Julia in the kitchen. We were damn proud of that “recipe,” though, and spent many evenings out on our patio in Pittsburgh enjoying it, lauding ourselves with praise. I’m going to make it again this Sunday for nostalgia’s sake and congratulate myself on simplicity well done. — Allie Wist, Associate art director

Pizza Night

"Ham

Ham and Caramelized Onion Pizza

Ham and Caramelized Onion Pizza

March Madness has arrived! ‘Tis the season for endless hours of basketball and making this ham and caramelized onion pizza for friends as we cheer on the Syracuse Orange. — Michelle Heimerman, Photo editor

Keeping Your Cool

"Boston

Boston Cooler

Despite the name, Boston Coolers are as about Midwestern as Marge Gunderson and repressed emotions. And they’re our favorite kind of soda shake—a milkshake with a soft drink replacing the milk. Ginger ale adds a warm, spicy bite that cuts through all the vanilla richness. Get the recipe for Boston Cooler »

I don’t believe in the idea of ice cream season—ice cream is a year-round treat, people!—but spring certainly encourages the habit. So I’m going to follow my office buddy Amanda Arnold’s lead and make a Boston Cooler, a blend of ginger ale and vanilla ice cream that’s totally refreshing and totally not a weird sex thing. — Max Falkowitz, Senior digital editor

BRING OUT THE BLUEBERRIES

This weekend I will be playing to role of Best Uncle Ever: I’m going to Washington, DC to visit my almost six year-old niece and four year-old nephew and I’ve promised to make them Saturday morning breakfast. This will mean pancakes, and most certainly blueberry pancakes. Or as the kids call them, boo-berry pancakes. Same dif. — Yaran Noti, Deputy editor

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