Eat Cake for Breakfast!

This week's popular dishes, including pasta e ceci and no-knead bread.

View in Browser Add nytdirect@nytimes.com to your address book. Julia Gartland for The New York Times. (Photography and Styling) Saturday, March 28, 2020 Eat Cake for Breakfast! The week’s most popular dishes include Melissa Clark’s recipe for pantry crumb cake (above); roasted potatoes with anchovies and tuna; and Mark Bittman’s no-knead bread. Find more recipes in the collection below.   Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Recipes for the Weekend   Julia Gartland for The New York Times. (Photography and Styling) Pantry Crumb Cake Melissa Clark 1 hour, 1 (8- or 9-inch) round or square cake   David Malosh for The New York Times. Food Stylist: Barrett Washburne. Roasted Potatoes With Anchovies and Tuna Melissa Clark 1 1/2 hours, plus cooling, 4 servings   No-Knead Bread Mark Bittman 1 hour 30 minutes, plus about 20 hours' resting time, One 1 1/2-pound loaf   Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne. Pasta e Ceci (Italian Pasta and Chickpea Stew) Colu Henry 30 minutes, 4 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise Copyright 2020 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018