What to Cook This Weekend

What to Cook This Weekend: May 11–13

Hand-picked recipes to help you celebrate this gorgeous spring weather. And of course Mother's Day too.
Looking for leftover ham recipes Try this classic eggs Benedict dish with Hollandaise sauce.
Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
  • Looking for leftover ham recipes Try this classic eggs Benedict dish with Hollandaise sauce.
    Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
    1/10

    Classic Eggs Benedict With Blender Hollandaise

    A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    2/10

    Spiked Rose Lemonade

    Delicate rose water (a common ingredient in Middle Eastern sweets) and tart lemonade are a refreshing combination in this pretty pink drink.

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  • Photo by Chelsea Kyle, Prop and Food Styling by Ali Nardi
    3/10

    Braised Chicken With Asparagus, Peas, and Melted Leeks

    Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    4/10

    Banana Coconut Muffins

    These moist, easy muffins rely on mashed bananas and flaked coconut for sublime texture and tropical-leaning flavor.

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  • Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime
    7/10

    Strip Steak with Lemony Yogurt and Radishes

    A fragrant butter—infused with cardamom, garlic, and thyme—adds layers of flavor to this stunning steak dinner.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    8/10

    Strawberry-Rhubarb Galette With Buckwheat Crust

    Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look. No trimming, no tucking, no crimping, no venting, and no soggy bottom.

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  • Marcus Nilsson
    9/10

    Salmon Niçoise

    Swapping in salmon for the traditional tuna in this classic French composed salad makes it feel even more springy and fresh.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
    10/10

    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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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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