I'm all about lazy Sunday mornings, and this weekend, to accompany my cup of tea and New York Times, I'm planning to whip up some strawberry bread. It's a recipe from our test kitchen director, Farideh Sadeghin, and epically delicious, no matter what fruit you throw into it, and no matter how horrible of a baker you are (myself falling in the "very horrible" camp). — Sophie Brickman, Features editor

This weekend I'm going to stare out my kitchen window with a cold beer in hand and pretend I'm standing in a backyard somewhere, where I'd grill myself a ribeye and top it with a fresh and herby chimichurri. Luckily, there's a way to make steak indoors that rivals its grilled counterpart. — Matt Taylor-Gross, Staff photographer

Chimichurri! Doesn't it just sound like a recipe you want to make on a weekend? I recently discovered the harmonious combo of fried eggs and yogurt at a friend's house; ever since, I've been itching to recreate it at home. Here's my plan: duck egg—because they have bigger yolks than regular eggs and one yolk is never enough—over a handful of asparagus and a fat slap of yogurt from Sahadi's (creamiest yogurt in New York if you're ever in the hood!). Then this is all getting drizzled, splashed—flooded!—in chimichurri. I'm serving it all with lots of salt, cracked pepper, and House of Cards season four. — Jessica Glavin, Digital director

It's basically springtime, right? This is the time of year where I just want to throw open all the windows, dust away all those winter cobwebs (even those stubborn ones behind the couch), and make myself a Boston cream pie. I can't explain it. The heart wants what it wants. — Alex Testere, Assistant editor

This weekend is Nowruz, the Persian New Year, so I plan on heading down to Maryland to be with family and making lots of Iranian food (specifically Khorest-e Fesenjan). — Farideh Sadeghin, Test kitchen director

The first meal my partner and I ever cooked together was tofu and onions with white rice. Needless to say, over five years ago, neither of us were exactly Julia in the kitchen. We were damn proud of that "recipe," though, and spent many evenings out on our patio in Pittsburgh enjoying it, lauding ourselves with praise. I'm going to make it again this Sunday for nostalgia's sake and congratulate myself on simplicity well done. — Allie Wist, Associate art director

March Madness has arrived! 'Tis the season for endless hours of basketball and making this ham and caramelized onion pizza for friends as we cheer on the Syracuse Orange. — Michelle Heimerman, Photo editor

I don't believe in the idea of ice cream season—ice cream is a year-round treat, people!—but spring certainly encourages the habit. So I'm going to follow my office buddy Amanda Arnold's lead and make a Boston Cooler, a blend of ginger ale and vanilla ice cream that's totally refreshing and totally not a weird sex thing. — Max Falkowitz, Senior digital editor

This weekend I will be playing to role of Best Uncle Ever: I'm going to Washington, DC to visit my almost six year-old niece and four year-old nephew and I've promised to make them Saturday morning breakfast. This will mean pancakes, and most certainly blueberry pancakes. Or as the kids call them, boo-berry pancakes. Same dif. — Yaran Noti, Deputy editor