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

By Becky Krystal

Hi, everyone. We've made it to Saturday, the middle of the sandwich between two big holiday weeks. It feels like the kind of morning to slow down and relax with a hot beverage and a leisurely breakfast.

Before my son was born, Saturday and Sunday mornings stretched on in the best way possible. No predawn wake-up calls, no early sports games. I wouldn't change my life for the world at this point, but if there is one thing I do miss about our a.m. ritual, it's the breakfasts.

I loved getting up and putting together a nice meal for me and my husband. Pancakes, waffles, biscuits, scones and muffins (I like carbs, what can I say) were all favorites. They still are, but these days I don't usually have the time or energy when I first roll out of bed to do more than turn on the teakettle or make a batch of oatmeal.

That's why, when I decide I want more of a to-do for breakfast, I turn to make-ahead recipes. Assembling something the night before that can be cooked the next day while you're still half asleep feels like a magic trick. Sweet rolls that rise overnight in the fridge are fantastic. Ditto overnight French toast.

That's the approach Ellie Krieger takes with her Apple-Cinnamon Baked French Toast. In the evening, combine diced apples and bread with an egg and milk mixture enhanced with maple syrup, then refrigerate the dish. In the morning, scatter a cinnamon pecan topping over it all and pop in the oven. Keep this one in mind when you're hosting family, and they'll wake up to the most delectable aromas.

While we're talking about how to make cooking easier, allow me to point you to Aaron Hutcherson's Air Fryer Chicken Thighs With Potatoes and Brussels Sprouts. This all-in-one dinner for two would be just as welcome on a weeknight as it would a small-scale holiday meal. Use the herbes de Provence blend Aaron calls for, or experiment with your favorite herbs and spices. (No air fryer? Check out his Sheet Pan Chicken and Vegetables for One, which inspired this dish.)

Here's another fun one that might take the intimidation factor out of a seasonal favorite: latkes. These Hanukkah potato pancakes are typically made in a skillet of hot oil, but food writer Sharon Brenner shares a more hands-off approach with her Sheet Pan Latkes. There's plenty of oil, but instead of cooking on the stovetop, the latkes get baked — or oven-fried, if you will. And trust me, they do indeed get golden and crispy.

Aaron and I are taking one more hiatus from our live weekly chat because of the holiday this Wednesday, but he'll be back answering your cooking questions on Jan. 8. Submit them now while they're on your mind.

I'll be away that week and the next to take a postholiday breather myself, so you'll see a special guest or two in this space. Until I return: Happy new year, and happy cooking!