Huevos rancheros, vegetable-topped polenta and vibrant grilled chicken will channel brighter days.
 | | Sang An for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. |
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A weekend of cooking vibrant dishes is a great way to celebrate the arrival of sunnier days — or to manifest them in their absence. A colorful plate of eggs — specifically Kay Chun's huevos rancheros (above) smothered in bright pico de gallo — achieves either, as do Melissa Clark's polenta with asparagus, peas and mint, and Rick Martinez's tajín grilled chicken. But if you'd rather fast-forward to summer and make something that tastes like a beach vacation, Emily Meggett's crab cakes are in order. You'll find those recipes and more in our collection of the most popular New York Times Cooking recipes of the week. |
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