What to Cook This Weekend

What to Cook This Weekend: May 31–June 2

Easy appetizers that transition to full meals, strawberries two ways, and an iced-tea take on a hot toddy.
A man's hands serving himself from a large blue platter of roasted chicken pieces scattered with lemon slices scallions...
Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Susie Theodorou
  • A serving platter filled with large flaky chunks of slowcooked fish with tender stalks of asparagus and scallions...
    Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Susie Theodorou
    1/11

    Butter-Roasted Halibut with Asparagus and Olives

    Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time: about 30 minutes.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    2/11

    Slippery When Wet

    This fragrant and refreshing strawberry-gin drink has a secret ingredient: a dollop of unsweetened Greek yogurt, which gives the cocktail a tangy flavor and subtly creamy texture. Skip the mimosas and bloody marys at brunch and serve this instead.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    3/11

    Trout Toast with Soft Scrambled Eggs

    Master restaurant-style egg toasts with this salty, smoky, creamy combo. Crème fraîche is the secret ingredient for a custardy scramble, and high-quality smoked fish and good bread are worth the splurge—they make all the difference here.

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  • Photo by Chelsea Kyle, Food Styling by Kate Buckens
    4/11

    Grilled Greens and Cheese on Toast

    Pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled garlic toast for a light and satisfying casual grilled lunch or dinner, best enjoyed outdoors.

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  • Photo by Paul H. Christian, Food Styling by Michele Figliuolo
    7/11

    Cold Toddy

    Take down the temperature of a classic hot toddy for a more refreshing approach to the seasonal mix of tea, citrus, spices, and rye whiskey.

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  • Photo by Mandalyn Renicker
    8/11

    Spiced Lamb Wraps with Ramp Raita

    The lamb for these wraps—bursting with flavorful spices and herbs—is cooked in the oven, but it would also be amazing cooked on a grill.

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  • Photo by Jesse David Green
    9/11

    Strawberry-Pistachio Crumble Pie

    A pistachio-oat crumble, perfumed with fragrant, floral cardamom adds interest to this juicy fruit pie.

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  • Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone
    10/11

    All Green Salad With Citrus Vinaigrette

    This all-green salad is studded with creamy avocado, crunchy cucumbers, and asparagus, and punctuated by tons of fresh dill and basil. The varied shades of green look like spring in a bowl.

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  • Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Susie Theodorou
    11/11

    Chicken with Lemon and Spicy Spring Onions

    Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd (or a genius way to make extra for the week ahead). As the fat renders, it bastes the vegetables for a built-in side dish.

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Read More
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From German potato salad to the “best halibut.”
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Like peach yogurt semifreddo, apple pie smoothies, golden yogurt cake, and more.
Inside a 160-year-old Japanese Rice Cracker Factory
Join Epicurious for a behind-the-scenes look at a 160-year-old rice cracker factory in Japan, where one of the country’s most popular traditional snacks, senbei, is still made by hand using time-honored techniques. Senbei are sweet, crispy rice crackers often enjoyed with green tea and have been a staple of Japanese cuisine and culture for over a thousand years. Discover the process behind crafting these ancient snacks and how this historic factory has preserved its artisanal methods across generations.
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These are the varieties you’re most likely to come across in American markets.
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Peel-and-eat shrimp, corn on the cob with basil butter, three-ingredient peach floats, and more.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got sausage with cabbage and giardiniera, tomato aguachile, and matcha-berry frozen yogurt.
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Like apricot-almond, cheesy mushroom, cannoli-inspired, and more.
'Dimension 20' Cast Test Their Basic Culinary Skills
Today, the ‘Dimension 20’ cast–Brennan Lee Mulligan, Zac Oyama, Siobhan Thompson, and Ally Beardsley–go head-to-head on Epicurious, testing their basic culinary skills. From cheese sniffing to whisking cream, which cast member will be crowned winner of this culinary challenge?

Dimension 20: Cloudward, Ho! is available only on Dropout and recently aired its finale. The cast is led by Game Master Brennan Lee Mulligan, and additionally stars Emily Axford, Ally Beardsley, Brian Murphy, Zac Oyama, Siobhan Thompson, and Lou Wilson.

The cast of Dimension 20: Cloudward, Ho! is nearing the end of its West Coast tour, and tickets are available for purchase to their live shows in Seattle, WA, on July 20 and Las Vegas, NV, on November 1.

Dropout presents independent, ad-free, uncensored comedy, producing and hosting several original series, such as Game Changer, Dimension 20, Very Important People, and many more. The Dropout app is available on Fire TV, Apple TV, Android TV, Roku, Chromecast, Samsung Smart TVs, plus iOS and Android mobile devices. For more information and to browse the Dropout catalog, please visit Dropout.tv.
‘Squid Game’ Season 3 Cast Test Their Basic Culinary Skills
Today, the ‘Squid Game’ season 3 cast goes head-to-head on Epicurious, testing their basic culinary skills. From orange squeezing to wine bottle opening, which cast member will be crowned winner of the culinary Squid Games?
4 Levels of Teriyaki: Amateur to Food Scientist
We challenged chefs of three different skill levels–amateur Billy, home cook Emily, and professional chef Yuji Haraguchi–to make us their take on teriyaki. We then asked expert food scientist Rose to explain each chef's choices along the way. Which teriyaki dish do you want to tuck into first?