What to Cook This Weekend

What to Cook This Weekend: May 31–June 2

Easy appetizers that transition to full meals, strawberries two ways, and an iced-tea take on a hot toddy.
A man's hands serving himself from a large blue platter of roasted chicken pieces scattered with lemon slices scallions...
Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Susie Theodorou
  • A serving platter filled with large flaky chunks of slowcooked fish with tender stalks of asparagus and scallions...
    Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Susie Theodorou
    1/11

    Butter-Roasted Halibut with Asparagus and Olives

    Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time: about 30 minutes.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    2/11

    Slippery When Wet

    This fragrant and refreshing strawberry-gin drink has a secret ingredient: a dollop of unsweetened Greek yogurt, which gives the cocktail a tangy flavor and subtly creamy texture. Skip the mimosas and bloody marys at brunch and serve this instead.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    3/11

    Trout Toast with Soft Scrambled Eggs

    Master restaurant-style egg toasts with this salty, smoky, creamy combo. Crème fraîche is the secret ingredient for a custardy scramble, and high-quality smoked fish and good bread are worth the splurge—they make all the difference here.

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  • Photo by Chelsea Kyle, Food Styling by Kate Buckens
    4/11

    Grilled Greens and Cheese on Toast

    Pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled garlic toast for a light and satisfying casual grilled lunch or dinner, best enjoyed outdoors.

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  • Photo by Paul H. Christian, Food Styling by Michele Figliuolo
    7/11

    Cold Toddy

    Take down the temperature of a classic hot toddy for a more refreshing approach to the seasonal mix of tea, citrus, spices, and rye whiskey.

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  • Photo by Mandalyn Renicker
    8/11

    Spiced Lamb Wraps with Ramp Raita

    The lamb for these wraps—bursting with flavorful spices and herbs—is cooked in the oven, but it would also be amazing cooked on a grill.

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  • Photo by Jesse David Green
    9/11

    Strawberry-Pistachio Crumble Pie

    A pistachio-oat crumble, perfumed with fragrant, floral cardamom adds interest to this juicy fruit pie.

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  • Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone
    10/11

    All Green Salad With Citrus Vinaigrette

    This all-green salad is studded with creamy avocado, crunchy cucumbers, and asparagus, and punctuated by tons of fresh dill and basil. The varied shades of green look like spring in a bowl.

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  • Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Susie Theodorou
    11/11

    Chicken with Lemon and Spicy Spring Onions

    Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd (or a genius way to make extra for the week ahead). As the fat renders, it bastes the vegetables for a built-in side dish.

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Read More
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