Recipe Roundup

What to Cook This Weekend: March 16-18

This St. Paddy's weekend, soak up all that beer with chilaquiles—or skip the bars and hole up with a project like cassoulet.
Chilaquiles on a white oval plate.
Photo by David Malosh
  • Chilaquiles on a white oval plate.
    Photo by David Malosh
    1/10

    Chilaquiles

    This is morning-after-your-party food. It even calls for day-old fried tortillas! They’re cooked in salsa roja, topped with fried eggs, pickled chiles, and queso Oaxaca, and broiled until slightly browned and perfectly melted.

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  • Photo by Chelsea Kyle, Food Styling by Michelle Gatton
    2/10

    St. Patrick's Day Cupcakes with White Chocolate and Pistachios

    Studded with pistachios and white chocolate, these festive green cupcakes are better than finding a pot of gold at the end of the rainbow.

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  • Photo by Alex Lau
    7/10

    Classic Cassoulet

    Skipping the bars? Smart move—dive into a big project, like this totally-worth-the-effort cassoulet.

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  • Sara Bonisteel
    8/10

    Shamrock Shake

    Make your own homemade spin on the beloved fast food Shamrock Shake with this quick and easy recipe.

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  • Photo by Marcus Nilsson
    9/10

    Corned Beef Hash

    This recipe is a two-step process, but nothing about it is difficult. And it's perfectly festive to eat for breakfast, lunch, dinner, or as a 3AM snack.

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  • Photo by Andrew Thomas Lee
    10/10

    Slow Cooker Ribollita

    Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it’s fresh from the pot, but it is also perhaps the most noble of leftovers.

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