I know what you’re thinking: Waking up on a Wednesday, cooking a pot of grains, and chopping onions and garlic is just not reality. I hear you (and I’m only cooking for me and my husband; we don’t even have kids yet).

But I want to make a case for this dish, in the spirit of prepping for an excellent, inspiring breakfast ahead of time. If you start this recipe on Sunday afternoon, you’ll be set for the week ahead and it’ll take you far less than an hour. It’s one of those nice investments in your future self, and it’s guaranteed to be a reprieve from standard weekday morning fare.

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This week we shared some good Passover advice from writer and cookbook author Leah Koenig (and don’t forget to check out her brand new book Modern Jewish Cooking, which is inspiring me every which way right now). To close the week, just as Passover is about to begin, we asked Leah: what’s cooking? Here’s her plan for her seders, plus the ingredient that is inspiring her to cook right now.

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If you gave up candy or chocolate for Lent at some point in your life, you know just how exciting it is to receive an Easter basket filled with limited edition treats. There are Peeps, obviously – but also many variations of Cadbury Eggs, and Whoppers malted eggs, and jelly beans. You can learn a lot about a person based on what they go for first in their basket – their favorite candy.

Fess up: what’s your favorite candy for Easter? Make a decision and read on to see what it says about you.

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Orange juice is the go-to drink of the morning. It’s what we reach for to get a dose of vitamin C when we feel a cold coming on. It’s an essential ingredient in mimosas. And it’s a staple beverage that’s loved by everyone.

We taste-tested a few major brands of orange juice to try to find one that is simply the best buy.

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