Spring

What to Cook This Weekend: April 12–14

Swordfish steaks, spicy buckwheat noodles, and the cinnamon-cardamom buns Paris is going nuts for.
Swordfish steaks with asparagus and frise salad on a plate.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
  • Spicy buckwheat noodles with chicken in two bowls.
    Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Frances Boswell
    1/11

    Liu Shaokun's Spicy Buckwheat Noodles With Chicken

    A simple dish of soba noodles tossed with poached chicken, chili oil, soy sauce, and scallions.

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

    Spring Pea Fish Chowder

    Sweet peas, pea shoots, and lemon zest give this bright, lightly creamy chowder a dose of freshness.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    3/11

    Swordfish Steaks With Asparagus and Frisée Salad

    This satisfying seafood dinner comes together in as little as 20 minutes. Cooking the fish, then making the warm, herby mustard dressing in the same skillet also means cleanup is a breeze.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova
    4/11

    Glazed Cinnamon-Cardamom Buns

    These cardamom-scented rolls are briochelike and streaked with a sweet, buttery cinnamon filling.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Claire Saffitz
    11/11

    Yogurt-Braised Chicken Legs With Garlic and Ginger

    Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender.

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