What to Cook This Weekend

What to Cook This Weekend: August 23–25

Cheesy stuffed tomatoes, frozen margarita pie, and the only salsa you'll ever need.
Basically a key lime pie but there's tequila in it.
Photo by Chelsea Kyle, Food Styling by Simon Andrews
  • Onepot pasta primavera with shrimp in a bowl.
    Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
    1/11

    One-Pot Pasta Primavera With Shrimp

    This lightning-fast version of the classic pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.

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  • Zach DeSart
    2/11

    Fresh Raspberry-Quinoa Pancakes

    These pancakes are lighter than those in your standard stack: slender and slightly crisp on the outside, light and lacy with assertive raspberry flavor. You'll want a mile-high pile.

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  • Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou
    5/11

    Grilled Scallops with Nori, Ginger, and Lime

    To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt
    6/11

    Cherry-Bourbon Soda Can Cocktail

    Adding bourbon and Campari to cherry cola makes for a sweet, spicy, and refreshing backyard drink.

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  • Marcus Nilsson
    7/11

    Best-Ever Barbecued Ribs

    Choose baby backs or spareribs, then follow our three simple steps: Season, bake, and grill. Use bottled sauce emboldened with the ribs' own juices to give the ribs a final sticky-sweet shellacking.

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  • Marcus Nilsson
    8/11

    Charred Corn Salad With Basil and Tomatoes

    No room on the grill? Cut the kernels from the cobs and char with 1 tablespoon olive oil in a cast-iron skillet on the stove.

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  • Photo by Chelsea Kyle, Food Styling by Simon Andrews
    9/11

    Frozen Margarita Pie

    You’ll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.

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  • Photo by Alex Lau, Prop Styling by Aneta Florczyk, Food Styling by Susie Theodorou
    10/11

    Cheesy Stuffed Tomatoes

    You don’t have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.

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