What to Cook This Weekend

What to Cook This Weekend: April 20–22

Embrace the changing season with recipes highlighting last-of-winter citrus and first-of-spring asparagus, artichokes, and rhubarb.
Image may contain Drink Cocktail Alcohol Beverage Glass Goblet Glasses Accessories Accessory and Plant
Photo by Chelsea Kyle, Food Styling by Kat Boytsova
  • Image may contain Drink Cocktail Alcohol Beverage Glass Goblet Glasses Accessories Accessory and Plant
    Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    1/11

    The Spring Spritz

    Welcome warm weather (finally! maybe!?) with this refreshing Aperol-grapefruit cocktail. Because as the temperature rises, our cocktails get lighter.

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

    Crispy Chicken Thighs With Spring Vegetables

    The rich and zesty pan sauce is what makes this simple, seasonal supper something you'll want to eat again and again.

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  • Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime
    3/11

    Asparagus Gremolata

    Sprinkle this lemony, herby raw asparagus condiment over scrambled eggs to give Saturday morning breakfast a refreshing crunch.

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  • Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime
    4/11

    Grapefruit–Poppy Seed Loaf Cake with Yogurt Glaze

    A creamy yogurt glaze ups the tang factor of this loaf cake—and makes it totally suitable to serve for breakfast.

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

    Coconut Milk French Toast With Pineapple Syrup

    Use coconut milk in place of milk and eggs for French toast you can whip up even when your fridge is empty.

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  • Photo by Alex Lau
    8/11

    Kids' Chicken Katsu

    The title of this recipe may suggest that it's just for children, but we say chicken cutlets are for one and all.

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  • Photo by John Kernick
    11/11

    Rhubarb Turnovers

    These simple spring hand-pies are packed to the brim with tangy sweetened rhubarb. Serve them for dessert or pack them up for grab-and-go breakfasts to eat throughout the week.

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