Recipe Roundup

What to Cook This Weekend: March 2-4

Kimchi noodles, cheesecake, and a very addictive bacon sauce.
Crunchy Baked Saffron Rice with Barberries
Photo by Alex Lau
  • Crunchy Baked Saffron Rice with Barberries.
    Photo by Alex Lau
    1/11

    Crunchy Baked Saffron Rice With Barberries (Tachin)

    If you don’t rinse the rice, it will be gummy. If you don’t parboil the rice, it’ll be dry and tough when it comes out of the oven. If you don’t use yogurt, eggs, and oil, it will never get golden and crisp. Now you know!

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  • Photo by Alex Lau, Styling by Sue Li
    2/11

    Gluten-Free Chocolate-Tahini Brownies

    These boldly chocolatey (and completely flourless) brownies get topped with a savory swirl of tahini. Dragging a toothpick through them to make pretty designs is part of the fun.

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  • Michael Graydon & Nikole Herriott
    5/11

    Crispy Jerusalem Artichokes With Aged Balsamic

    These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

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  • Con Poulos
    6/11

    Almond-Crust Raspberry Cheesecake

    A quick raspberry sauce adds pastry-shop polish to this cheesecake. Want extra to serve alongside the dessert? Double the ingredient amounts and reserve half the sauce. Bonus: You'’ll get more of the berries’' anti-inflammatory benefits.

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  • Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime
    7/11

    Crudités With Bacon XO Sauce

    XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

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

    Pasta Carbonara With Cabbage and Mushrooms

    In this dish, you’ll sauté mushrooms and bacon until they become crispy. You’ll use bacon fat to sear the cabbage before tossing in an egg, Parmesan, and pasta.

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  • Photo by Gentl & Hyers
    11/11

    Lamb Larb

    Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

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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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