Recipes! Olympic Chocolate Muffins, Classic Greek Salad, Tomato and Peach Salad

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

One of the luxuries of my job is that recipes are rarely breaking news. (On the other hand, there are dishes to wash. Lots and lots of dishes.) Sometimes, though, a trendy dish captures the attention of the world, and we jump into the fray.

I certainly did not have "Norwegian swimmer makes chocolate muffin go viral on TikTok" on my bingo card this week, but here we are. After Henrik Christiansen shared a handful of silly, clever posts about his shameless love for the breakfast treat at the Olympic Village in the suburbs of Paris, it felt like all anyone in my little corner of the world could talk about. My colleague Sofia Andrade got to work looking into the phenomenon and tracking down some bakers who have been trying to re-create the muffin at home. I set about working on a recipe, too.

One of the bakers Sofia talked to was Hetal Vasavada, a blogger and cookbook author I've worked with before (her Gulab Jamun Cake — just wow). She was kind enough to give us her blessing to publish her recipe, so I took the baton. Her original muffins were tasty and reminiscent of a truffle. But because I wanted them to feel more like a breakfast pastry that I could whip up while still sleepy, I lightened up the texture and streamlined the mixing. What I ended up with was a tender, cocoa-forward muffin loaded with melted chocolate and chocolate chunks, then filled with a dollop of silky ganache. If you're thinking this sounds more like a cupcake than a muffin, you're not wrong. Even if you can't bring yourself to eat it for breakfast, it makes a delightful treat for the chocolate lovers in your life.

On the other end of the spectrum of recipes this week, food writer Joan Niesen tackled a more well-established baked good: Gooey Butter Cake. This outrageous St. Louis staple consists of a golden, sticky, sweet topping and a somewhat crisp yeasted base. A small piece is enough to satisfy, so I recommend making this for your next big cookout or other gathering.

Joe Yonan also went for something time-honored, a Classic Greek Salad from cookbook author and television host Diane Kochilas. You've probably encountered countless variations on this salty and refreshing dish. This one has no lettuce, instead featuring a heap of tomatoes, bell peppers, red onion and olives topped with a square of feta. Summer, meet bowl.

In her Tomato and Peach Salad, Ellie Krieger leaned on peak-season produce as well. This sweet and savory side, brightened with blueberries and basil, would be just the thing to serve next to a piece of barbecue chicken and ear of corn. Aaron Hutcherson highlighted fruit, too, in his Pork Chops With Tomato-Peach Salsa, a 35-minute meal with just a bit of heat.

I'll be away next week, but Aaron will still be hosting our live weekly cooking chat with readers Wednesday at noon Eastern. Submit your questions now and then come back to talk in real time.

There will also be a special guest next Saturday in this space, so stay tuned. Until we meet again, happy cooking.