Mother’s Day is this Sunday, and while moms everywhere insist they “don’t want anything,” they would almost certainly appreciate a good breakfast. (She might also like a stripy tote bag or an ikebana kit, but since we’re New York Times Cooking, we’re going to stick to food.)
If your mom is the savory-over-sweet type, you could hardly do better than huevos rancheros. (Sample rave review: “Maybe the best breakfast I’ve ever made.”) Kay Chun’s recipe includes a homemade salsa that pulls off a multitasking trick: Simmered, it becomes a warm, bright ranchero sauce that’s also stirred into the refried beans; the reserved fresh salsa tops your tortillas, beans and fried eggs. If all of this sounds a little fiddly, don’t worry! The recipe includes step by step videos to help you along. To complete this Mother’s Day delight: a handwritten card, a bouquet of flowers and at least an hour of quiet time.
Featured Recipe
Huevos Rancheros
Mark Bittman’s everyday pancakes are basic, but in the best way (like mom jeans). You probably already have everything you need to make them — flour, baking powder, salt, sugar, eggs and milk — meaning you can focus on the fun extras. Hearty pats of butter and maple syrup, yes, but also maybe macerated berries, chopped nuts, peanut butter, whipped cream?
Maybe Mom would like a tender-crumbed cube of coffee cake, the fluffy interior run through with a ribbon of cinnamon-y streusel. Or perhaps she’d want a warm slice of bacon and cheese quiche Lorraine, with another slice in the afternoon, at room temperature, alongside orange wedges sliced up for her for a change.
These five-star strawberry shortcakes, a recipe from “Jane Grigson’s Fruit Book” adapted by Nancy Harmon Jenkins, would be a lovely breakfast or dessert. Here, too, the recipe has step by step photos and videos in case the idea of biscuits is bewildering. Take it from Helen, a reader: “Don’t be put off by the rolling and cutting if you’re used to dropping shortcake batter onto a baking sheet. These are INCREDIBLE. Even better when soaking up a bit of sweet strawberry juice.”
Finally: Here’s Lidey Heuck’s recipe for a classic red wine sangria, which comes together in minutes and can sit chilling in the fridge for up to 48 hours before serving. Pour into your nicest glasses and pair with aforementioned quiet time.
