What to Cook This Weekend

What to Cook this Weekend: July 26–28

Avoid turning on your oven this weekend with a quick breakfast burrito, three-ingredient grilled chicken, and a cocktail that's worth the brain freeze.
Image may contain Dish Food Meal Plant Strawberry Fruit and Platter
  • Photo of one of our easiest shrimp recipes shrimp with green beans lettuce and creamy lemondill dip.
    Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
    1/11

    10-Minute Shrimp With Green Beans and Creamy Lemon-Dill Dip

    We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.

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  • Photo by Chelsea Kyle, Food Styling by Jennifer Ophir
    2/11

    Breakfast Burritos

    The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico. Though either Mexican or Spanish chorizo would work, we prefer the smoothness of the Mexican sausage and the way its flavor, rich with chiles, soaks into the potatoes.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    3/11

    Pasta With Clams, Corn, and Basil Pesto

    Other quick-cooking shellfish, such as mussels or medium shelled shrimp, can be substituted for the clams, but you might need an extra splash of pasta water to loosen the sauce.

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  • Photo by Peden + Munk, Prop Styling by Rebecca Bartoshesky, Food Styling by Sue Li
    4/11

    Pork Tenderloin with Peach-Mustard Sauce

    The riper the peaches, the more delicious and nuanced the sauce will be.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    9/11

    3-Ingredient Garlic-Herb Grilled Chicken Wings

    Combine garlic and your favorite hardy herbs like rosemary, thyme, or oregano, for a marinade that's quick, easy, and oh-so-delicious on these grilled wings.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    10/11

    Meringue Sundae With Peppery Berry Sauce

    Store-bought meringue cookies and frozen berries (though you could use fresh ones since it is the season for them) make this elegant sundae come together in a snap. Serve it on one big plate with two spoons for a sweet ending to a romantic dinner.

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