What to Cook This Weekend

What To Cook This Weekend: June 7–9

Grilling, baking, and salad-making for the end of spring.
Spring greens gratin in a black castiron skillet.
Photo by Chelsea Kyle, Food Styling by Simon Andrews
  • Image may contain Animal Seafood Food Sea Life Lobster Dish Meal Plant and Bowl
    Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime
    1/11

    Crudités With Bacon XO Sauce

    XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

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  • Photo by Chelsea Kyle, Food Styling by Simon Andrews
    2/11

    Spiced Lamb Burgers With Spring Slaw

    Pile lemony asparagus, sugar snap peas, and red onion on top of paprika-spiced lamb patties for a springtime burger like no other.

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  • Photo by Chelsea Kyle
    3/11

    Almond-Apricot Food Processor Cake

    This wonderfully moist cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, infusing their summery flavor throughout.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    4/11

    Hazelnut Granola and Chia Pudding Bowls

    This honey-sweetened granola and rooibos-tea chia pudding are both worth making on their own, but combined with yogurt and a swirl of jam, they become a breakfast you’ll want to repeat.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    7/11

    Ice Water Salad

    Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.

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  • Photo by Chelsea Kyle, Food Styling by Simon Andrews
    8/11

    Grilled Steak With Peas and Eggplant Over Whipped Ricotta

    No pots or pans needed for this easy summertime recipe. Just fire up the grill!

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  • Photo by Laura Edwards
    9/11

    Honey Scones With Rhubarb Compote

    This is a simple scone recipe with a bit of a makeover: Each scone is glazed with sticky honey and served with a dollop of clotted cream and tart rhubarb compote.

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  • Photo by Chelsea Kyle, Food Styling by Simon Andrews
    10/11

    Spring Greens and Leek Gratin

    Seasonal greens get even better when they’re decked out with cream, cheese, butter, and crispy torn bread.

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The Epicurious editorial team develops original recipes, and publishes stories about cooking better, faster, and more creatively, sustainably, and affordably. See our full masthead, here. ... Read More
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