What to Cook This Weekend

What to Cook This Weekend: August 10–12

This weekend, treat your family to an assemble-your-own crepe bar, grilled cheese with perfect tomatoes, and summery salads.
Image may contain Food Lunch Meal Plant and Dish
Photo by Chelsea Kyle, food styling by Anna Stockwell
  • Photo by Pedan + Munk
    3/12

    Basic Crepes

    Classic recipe. Superior flavor. Flawless brunch.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    4/12

    Noodles with Chilled Tomato Broth

    Inspired by the Korean soup kuksi, this chilled tomato broth is topped with noodles and crunchy vegetables for a refreshing summer dinner or weekend lunch.

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  • Photo by Gentl & Hyers
    5/12

    Grilled Cheese With Peak Tomatoes

    Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    6/12

    Grilled Corn on the Cob With Salt-and-Pepper Butter

    This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    11/12

    Arugula With Italian Plums and Parmesan

    For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.

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  • Photo by Alex Lau
    12/12

    Easy One-Bowl Cherry Upside-Down Cake

    Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it’ll overflow.

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