Spring

What to Cook This Weekend: March 29–31

Leisurely breakfasts, chocolate mousse, and a rack of lamb fit for a dinner party.

By The Editors of Epicurious

March 28, 2019

Two herbcrusted racks of lamb on a serving platter each cut into four double chops to reveal the rosyhued rare interior.

Photo by Laura Murray
1/11
Pea and Prosciutto Salad
Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.
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Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
2/11
Cream of Asparagus Soup (Crème d'asperges)
This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season.
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Photo by Alex Lau
3/11
Polenta Cacio e Pepe
No pressure cooker? Cook it the old-fashioned way.
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Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
4/11
Herb-Crusted Rack of Lamb
This celebration-worthy rack of lamb recipe yields tender, rosy meat and a beautifully browned crust flavored with fresh herbs and garlic.
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Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
5/11
Chocolate Mousse
This rich and silky chocolate mousse recipe is really just two easy recipes—chocolate custard and whipped cream—combined to make one elegant dessert.
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Photo by Chelsea Kyle
6/11
The Spring Forward
The rosemary-infused vodka in this drink may sound fancy, but it couldn’t be easier to make. Start it a day before you want to make the drink.
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Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
7/11
Steak and Eggs with Saucy Beans
The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes
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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
8/11
Gluten-Free Crab Cakes With Snap Pea Salad
A mixture of almond meal and cornmeal replaces traditional breadcrumbs in these scallion- and mint-packed crab cakes. The raw snap pea salad is crunchy and refreshing—and it’s the perfect way to complete the meal.
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9/11
Slow-Roasted Chicken With Honey-Glazed Carrots and Ginger
Cooking chicken in a lidded pot over low heat lets the bird gently steam, resulting in meat that’s juicier than if you roasted it uncovered. When you’re ready to eat, crank up the oven to crisp the skin.
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10/11
Breakfast Rice Bowls with Smoked Fish
Whether it's part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.
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Michael Graydon and Nikole Herriott
11/11
Lemon-Buttermilk Bundt Cake
Top off this tangy lemon cake with a jammy apricot-and-lemon glaze for extra sweetness.
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