Good morning. Happy Easter. Here’s the King’s College Choir singing Handel’s “Thine Be the Glory.” And because I’m sick of bunny rabbits and dyed eggs, here’s a compilation video of cute golden retriever puppies. Happy spring!

Today, some will be eating glazed holiday ham (above). Others, leg of lamb. I’ll be getting some Sweeney potatoes going to serve with the meat, roasted carrot salad, asparagus for miles. Lemon cake for dessert, a Maida Heatter recipe that’s been in the archives of The Times since the 1970s.

If you’re jammed up or not celebrating, or just want to eat something delicious that doesn’t come out of the monotheistic canon today, try Francis Lam’s recipe for stir-fried tomatoes and eggs, or Danny Bowien and Angela Dimayuga’s recipe for an outrageously flavorful cabbage salad. Those are nice Sunday meals.

On Monday, maybe you could take a run at Melissa Clark’s recipe for spinach risotto with Taleggio, which is based on a classic dish of nettle risotto served at the River Café in London. (Read the notes on the recipe before cooking. It would appear you could make the dish with green socks and American cheese and still get a good result!)

Tuesday is Earth Day. Find your dinner amid our collection of recipes that celebrate the green.

On Wednesday, I think you might take a look at this recipe for chicken miso soup.

Follow it up on Thursday, if you have the time, with pan-seared cauliflower gnocchi with capers and chives. Or, if you don’t, it’s been a long week already, you just want to jam out something fried and delicious, with pork schnitzel with quick pickles, so great.

And then on Friday, I think maybe a nice piece of pan-roasted fish. I had one a week ago down in Islamorada, 70 miles south of Miami as the seabird flies, in the dining room of Chef Michael’s on the Overseas Highway: lightly blackened wolffish, with a kind of Creole-spiced cream sauce. I won’t attempt wolffish at home in New York — the species is rare in our markets and a good thing, too, since it’s been wildly overfished. But I will find what’s local and sustainable and super-fresh, like a nice piece of flounder, and I’ll hit it with Cajun seasoning before cooking it just how Julia Moskin taught me. Then I’ll daub the fillet with this terrific “Creolaise” sauce Marian Burros brought to The Times in 1983 and life’ll be grand.

There are thousands more recipes to cook this week waiting for you on NYT Cooking. Yes, you do need a subscription, just as I have one to Netflix, just as I do to the salami of the month club. For the regularity of the pleasure, I pay. You ought to, too.

There’s more inspiration on our Instagram, on our Twitter and Facebook as well. And here’s good news. We’re on YouTube. Like and subscribe, you guys — it’s free. Here’s Alison Roman cooking cauliflower!

You can write us for help if you run into trouble with a recipe or the technology: [email protected]. We’ll try to get you sorted. Or you can send me worms or apples: [email protected]. I’m here to serve and, occasionally, to apologize. (As an example: I’m sorry for including a recipe for a noodle kugel among my Passover suggestions the other day. Shoulda gone sweet potato and apple kugel instead!)

Now, it’s nothing to do with cloves or marzipan, but the novelist Ann Petry recently got the Library of America treatment, and Parul Sehgal does a better job than I ever could of explaining why that’s important and why you should read Petry’s work.

You’ve got to read Baxter Holmes on Gregg Popovich, the coach of the San Antonio Spurs and a gourmand of the very first tier, on ESPN.com.

This is “Cracking Up,” by Kevin Breathnach, in Granta.

Finally, Jon Caramanica is so necessary. Here’s his history of country-rap in 29 songs. That’ll take you through the day in style. See you tomorrow.

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