Spring

What to Cook This Weekend: March 29–31

Leisurely breakfasts, chocolate mousse, and a rack of lamb fit for a dinner party.
Two herbcrusted racks of lamb on a serving platter each cut into four double chops to reveal the rosyhued rare interior.
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
  • Pea and prosciutto salad on a white platter.
    Photo by Laura Murray
    1/11

    Pea and Prosciutto Salad

    Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.

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

    Cream of Asparagus Soup (Crème d'asperges)

    This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season.

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  • Photo by Alex Lau
    3/11

    Polenta Cacio e Pepe

    No pressure cooker? Cook it the old-fashioned way.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
    4/11

    Herb-Crusted Rack of Lamb

    This celebration-worthy rack of lamb recipe yields tender, rosy meat and a beautifully browned crust flavored with fresh herbs and garlic.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
    5/11

    Chocolate Mousse

    This rich and silky chocolate mousse recipe is really just two easy recipes—chocolate custard and whipped cream—combined to make one elegant dessert.

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  • Photo by Chelsea Kyle
    6/11

    The Spring Forward

    The rosemary-infused vodka in this drink may sound fancy, but it couldn’t be easier to make. Start it a day before you want to make the drink.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    7/11

    Steak and Eggs with Saucy Beans

    The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    8/11

    Gluten-Free Crab Cakes With Snap Pea Salad

    A mixture of almond meal and cornmeal replaces traditional breadcrumbs in these scallion- and mint-packed crab cakes. The raw snap pea salad is crunchy and refreshing—and it’s the perfect way to complete the meal.

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