Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here.

Good morning. I have a column in The Times Magazine today about a recipe for roasted potato hash that I’ve been messing around with for years now. It makes a superlative bed for eggs and an excellent side dish for steak. You could eat it with a mess of sautéed greens and be happy without the animal protein. You should make it entirely your own. Perhaps you could make it for lunch?

And then for dinner tonight, you could try the recipe for braised chicken legs that I learned from the teachings of the California chef Cal Peternell, and sop up the sauce with Julia Moskin’s recipe for grilled garlic bread.

On Monday night, you might go meatless and Balkan, mixing up David Tanis’s recipe for a Greek tomato salad and adding some crumbled feta if you like to make it really sing. Or you could go Brazilian in honor of the Olympic Games, with 10 recipes from that nation’s larder.