Recipes! London Fog Latte, Rolled Omelet, Braised Chicken Thighs With Kumquats and Spiced Honey

What to cook during the week ahead, from Post Food editors.

Live in the moment. It's a piece of advice you hear all the time. When we're so busy, we constantly fixate on what's next — the next meal, the next meeting, the next item on our to-do list. Slowing down and stopping to take a beat takes practice and mindfulness.

I've been thinking about how to get better at that, because the past week has been a whirlwind. Since you last heard from me, I was promoted to recipes editor here at The Washington Post. It's been an exciting few days of getting situated, catching up, learning new things and so much more, but what it all comes down to is right in my new job title: the recipes.

Recipes and cooking have been the beating heart of what I've been doing as a staff writer since 2018, when we launched our refocused food coverage under what you may remember as the Voraciously brand. Long before it was my job — before I even started working for The Post in 2007 — I was single-minded in my pursuit of learning how to be a better, smarter home cook. And that's what I want for you, too.

I have a lot of ideas on what I'd like to pursue in my new role. I think our recipes should satisfy, nourish, teach, delight and even surprise you. I want them to be accessible, adaptable and, of course, delicious. But I'd also like to hear from you. What kinds of recipes do you hope to see? What do we do well, and what could we do better? Please drop me a line by clicking on the email button at the top of this newsletter.

When I consider recipes for publication, I try to focus on sharing the kinds of things that bring me comfort and joy at home. Case in point: London Fog Latte. This cozy beverage features my favorite tea, Earl Grey, with a hit of lavender simple syrup and a cloud of frothed milk. I make one for myself at least once or twice a week. (I'm sipping one now as I write to you!)

What else did we cook up for you this week? Our all-star lineup included Braised Chicken Thighs With Kumquats and Spiced Honey from an actual star: actress Valerie Bertinelli, the repeat cookbook author and subject of a lovely profile by food writer Mayukh Sen. You can't help but be a little star-struck either by the stunning Rolled Omelet that Joe Yonan shared from Monica Lee and Tien Nguyen, based on a dish Lee made at her restaurant and for her daughters' lunchboxes. Keep scrolling to see more about Ellie Krieger's Carrot Cashew Soup With Miso and Sesame, Julia Turshen's Tofu Piccata and Aaron Hutcherson's Asparagus and White Bean Salad With Bacon Vinaigrette.

While there is plenty of change afoot for me, one thing that won't be different is that I'll continue to co-host our live weekly cooking chat with Aaron every Wednesday at noon. Be sure to join us then, but you can submit your questions now.

Until next time, happy cooking!