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What to Cook This Weekend: March 22-24

Easy salads, simple soups, and the perfect platter for the Persian New Year.
Image may contain Plant Food Produce Dish Meal Cutlery Fork Burger and Seasoning
Photo by Chelsea Kyle, Food Styling by Anna Stockwell
  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone
    3/10

    Diner-Style French Toast

    When it’s French toast you want, diner-style is the only way to go.

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  • Photo by Ted + Chelsea Cavanaugh, Prop Styling by Nathaniel James, Food Styling by Laura Rege
    4/10

    Shawarma-Spiced Tofu Pita Wraps

    Tearing tofu into craggy pieces and then roasting with a heap of spices until the edges turn crisp is the key to these intensely flavorful sandwiches.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    5/10

    Ground Beef Tacos

    When you're craving those childhood favorite Tex-Mex flavors, nothing but seasoned ground beef in a hard shell will do.

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  • © 2013 by Sara Remington
    6/10

    Fresh Herb Platter (Sabzi Khordan)

    Make this the first course of your Persian New Year dinner, or put it together for a light Saturday lunch.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    9/10

    Slow-Cooked Pork With Chickpeas

    Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you’re not a fan, you can go with whatever canned bean you like.

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  • donna hay magazine, photography by William Meppem
    10/10

    Thai Coconut, Broccoli and Coriander Soup

    Feel-good greens and creamy coconut make this soup a perfect—and fast—weekend lunch.

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