A Hot New Tater Tot Casserole

Romel Bruno’s hot-dish-inspired recipe is full of eggy custard, Cheddar, sausage and scallions.

By Sam Sifton

Good morning. Happy Father’s Day to all who celebrate. For those who do, how about this sausage and egg tater tot casserole (above), a breakfast hot dish in the Midwestern tradition, in advance of a long day of chores around the house? It’s very Pelican Rapids, very Sauk Centre — Minnesota nice! And dads will appreciate it much more than, say, a fancy panda tie.

Later, you might roast a chicken, bake some ribs, toss a salad on a pizza, stir some chowder.

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Sausage and Egg Tater Tot Casserole

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Or you could ignore the holiday entirely and devote the day to baking bread. There’s something incredibly satisfying about that process, and if you make a few loaves, you’ll have bread for the days ahead. (Slice extra loaves, wrap the loaf tightly and freeze for excellent toast.)

As for the rest of the week. …


It’s Juneteenth, and a great time to make Millie Peartree’s recipe for Charleston red rice, a Lowcountry gem that’s most likely a descendant of jollof rice. Many recipes call for sausage in the mix, but Millie follows her mother’s lead and uses bacon instead, which gives the dish a smoky depth.


I like Kay Chun’s simple grilled tofu salad, with zucchini and crisp snap peas dressed in a rich, tangy lemon-miso vinaigrette and topped with a shower of fresh herbs. And if you have leftovers, you can toss them with cooked short pasta, some more olive oil and grated Parmesan: lunch!


My recipe for fluke au gratin dates to 1910, when Henri Charpentier put it on the menu of his restaurant in Lynbrook, N.Y. (I wasn’t alive then! I found it in an old cookbook called “Long Island Seafood Cook Book,” by J. George Frederick, published in 1939.) You can make it with any white, flaky fish.


Here’s a lovely recipe from Melissa Clark for a tangy pork noodle salad with lime and lots of herbs. It’s very light but packs big flavor with fish sauce, ginger, honey and garlic. And, yes, you could make it with ground chicken or turkey instead.


Then, you can run out the week with Alison Roman’s excellent recipe for tomato toast with buttered shrimp, which evokes (to me!) South Florida in the summertime, a meal to eat after a thunderstorm, as the sun falls into the Gulf.

There are many thousands more recipes to cook this week waiting for you on New York Times Cooking. It’s true that you need a subscription to read them. Subscriptions make this whole enterprise possible. If you don’t have one yet, I hope you will consider subscribing today. Thanks so much.

Please reach out to us if you’re having a hard time with our technology: [email protected]. Someone will get back to you. Or you can write to me if you want say hello or lodge a complaint: [email protected]. I can’t respond to every letter. There are a lot of them. But I read every one I get.

Now, it’s nothing to do with albóndigas or xanthan gum, but the “Killed” podcast, from Justine Harman, may be of interest to journalism nerds. It’s about stories that were written, edited, vetted and then … put on a spike for various reasons, some of them bad, some of them good, all of them complicated.

New from Shane McCrae in The New York Review of Books, “a poem.”

Here’s Holland Cotter in The Times, writing about “Chosen Memories,” an exhibition of contemporary Latin American art at the Museum of Modern Art in New York.

Finally, here’s a new song from Jason Isbell and the 400 Unit, “King of Oklahoma,” off the band’s “Weathervanes,” out earlier this month. Listen to that while you’re cooking, and I’ll be back on Friday.

Sam Sifton is an assistant managing editor, responsible for culture and lifestyle coverage, and the founding editor of New York Times Cooking. @samsifton Facebook

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