Recipe Roundup

What to Cook This Weekend: April 19-21

10 quick recipes to fit in between making Easter ham and biscuits (or Passover chicken and matzo ball soup).
Spring salad with crispy chicken and bacony croutons.
Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
    3/10

    One-Pot Pasta Primavera With Shrimp

    This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    4/10

    Blistered Asparagus

    Sauté asparagus hot and fast in a skillet to soften and slightly char, then toss in a soy dressing with crushed peanuts and shredded coconut to add addictive crunch.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    5/10

    Weeknight Beans on Toast

    This recipe makes more saucy, sausage-laced beans than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. If you don’t have spinach, any greens from your fridge will work.

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  • Photo by Christina Peters
    6/10

    Sweet Potato Toasts with Toppings

    Serve this easy-to-make “toast” just as you would traditional toast and top it with your favorite toppings, such as avocado, a poached or fried egg, microgreens, tahini, fresh berries, hemp seeds, a nut butter, bananas, or strawberries.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews
    9/10

    Classic Smashed Cheeseburger

    It’s too soon for grilling season, but it’s never too soon to smash a burger on a griddle (or cast-iron pan) in the comfort of your kitchen. Freezing before cooking allows the patty to develop a satisfying crust while retaining a pink and juicy center.

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  • Photo by Chelsea Kyle, Food Styling by Molly Baz
    10/10

    Vanilla Ice Cream with Warm Dates and Mint

    Pan-searing dates turns them into an irresistible, warm treat with a crisp, caramelized exterior and a soft, sweet interior. Paired with cold vanilla ice cream and topped with olive oil, mint, and flaky sea salt, the fruit becomes a sophisticated dessert with a fun mix of sweet and savory.

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