What to Cook This Weekend

What to Cook This Weekend: April 27-29

Including an icebox cake, some recipes on the grill (finally!), and the long-awaited return of ramp season.
Photo of baked feta cheese with greens in a skillet next to a plate.
Photo by Chelsea Kyle, Food Styling by Chris Morocco
  • Photo of baked feta cheese with greens in a skillet next to a plate.
    Photo by Chelsea Kyle, Food Styling by Chris Morocco
    1/11

    Baked Feta and Greens with Lemony Yogurt

    Turn warm feta, crispy chickpeas, and wilted hearty greens into a fork-and-knife vegetarian entrée in just about 30 minutes.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    2/11

    Spring Risotto

    A last-minute addition of basil pesto turns creamy risotto into the ultimate bowl of spring comfort.

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  • Photo by Chelsea Kyle, Food Styling by Judy Mancini
    5/11

    Everything Bagel Seasoning

    Make anything (and everything) taste like a bagel with a sprinkle of this savory mix of poppy seeds, onion, garlic, sesame seeds, and salt.

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  • Photo by Chelsea Kyle, Food Styling by Judy Mancini
    6/11

    Low-Fuss Crispy Roast Chicken

    Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird with a built-in side dish.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    7/11

    3-Ingredient Charred Green Beans with Ricotta and Lemon

    Time to fire up the grill! Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate simple spring side.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    8/11

    Hot Honey Pork Chops

    The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and–white bean salad in this easy one-pan dinner.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    11/11

    Spiked Rose Lemonade

    Delicate rose water (a common ingredient in Middle Eastern sweets) and tart lemonade make for an ideal spring cocktail.

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Becky Hughes is the social media editor for NYT Cooking where she's written about the New York City restaurant scene and the return of the espresso martini. She has a bachelor’s degree in journalism and food theory from the Gallatin School of Individualized Study at New York University. During college, ... Read More
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