Recipe Roundup

What to Cook This Weekend: January 27-28

Including braised short ribs, a lemony chickpea pasta, and a pot of broth that you can sip all week.

By Epicurious Editors

January 25, 2018

Chocolate croissants on a platter one removed to a plate and torn in half.

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
1/8
Chocolate Croissants (Pains au Chocolat)
If you're looking for a weekend project, this is the one.
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Photo by Peden + Munk
2/8
Chopped Salad with Shallot Vinaigrette, Feta, and Dill
Make this simple but super-satisfying salad with whatever produce you’d like and have on hand; just make sure everything is cut to roughly the same size.
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Photo by Chelsea Kyle
3/8
Eggs Baked in Crispy Prosciutto Baskets
Luscious, cheesy eggs baked inside prosciutto "baskets" make a craveable finger-friendly brunch main.
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the new easy, photography by William Meppem
4/8
Balsamic Short Ribs
Braised with balsamic vinegar and tomatoes, beef short ribs are the kind of deeply flavorful, comforting main you want on a chilly weekend night.
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone
5/8
Beef Bone Broth
Use the bones from last night's short ribs to make this rich, nourishing bone broth, which becomes more savory and concentrated the longer you cook it. Season with salt and sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups like hearty, healthy Detox Pho.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
6/8
Lemony Pasta With Cauliflower, Chickpeas, and Arugula
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
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Photo by Chelsea Kyle, Food Styling by Rhoda Boone
7/8
Boozy Piña Colada Ice Cream
Fantasizing about a mid-winter getaway? Bring it home with this simple tropical drink–inspired dessert.
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Photo by Marcus Nilsson
8/8
Cast-Iron Roast Chicken With Winter Squash, Red Onions, and Pancetta
Close out the weekend with a double batch of this crisp, pancetta-infused roast chicken and you'll have leftovers to throw in salads, soups, and stir-fries throughout the week.
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