Recipe Roundup

What to Cook This Weekend: May 3–5

A taco duo for Cinco de Mayo—and plenty of spring herbs and vegetables for the days leading up to it.
Photo of our pulled pork taco recipe with a basket of warm tortillas.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell
  • A thin chicken cutlet that's been panfried topped with a cucumberradish salad.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova
    1/11

    Chicken Paillards With Schmaltz Bread Salad

    For extra chicken flavor, cook flattened boneless, skinless chicken breasts in rendered chicken fat, then use that same fat to toast croutons for a delicious, crunchy topping.

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  • Photo by Chelsea Kyle, Food Styling by Kate Buckens
    2/11

    Big-Batch Pancake and Waffle Mix

    This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles.

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  • Photo by Alex Lau, Food Styling by Sue Li
    5/11

    Herby Pasta With Garlic and Green Olives

    The recipe calls for parsley and basil, but consider this dish a canvas for whatever spring herbs look best at the market: cilantro, dill, tarragon, mint, chives, fennel fronds. Mix and match at will.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    6/11

    Avocado Water

    You know the old saying: Sounds weird, tastes great! For real, though, you are going to love this super sippable, refreshing beverage.

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  • Photo by Ted Cavanaugh, Food Styling by Ali Nardi, Prop Styling by Martin Bourne
    7/11

    Margarita

    Not exactly classic, but certainly alluring, this version leaves out Triple Sec for a simplified version of the cocktail.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    8/11

    Herby Ricotta-Poblano Tacos

    If your only experience with ricotta has been smothered inside lasagna or ravioli, you need to try this simple, herby, green-chile studded ricotta taco.

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