What to Cook This Weekend

11 Winter Recipes That Feel Like Spring

Get a head start on spring cooking, even if you don’t have spring produce.
Toast with peabutter on a hexagonal slate.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks

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We still have a few more weeks until it’s officially spring, but we can still get a head start on spring cooking. Here’s the trick: Grab all of your favorite freezer staples and winter produce and give ’em the vernal equinox treatment. Below, you’ll learn a great method for grilling a whole head of cauliflower, the most luxurious way to eat frozen peas, and how to turn meaty mushrooms into a crispy filling for tacos. Enjoy them alfresco, wrapping yourself in a giant scarf as needed. Read on for more ways to perk up your end-of-winter meals this weekend, including savory scallion noodles, a citrusy shrimp and rice bowl, and an amaro-boosted Pimm’s cup.

  • Photo of a wide ceramic bowl with grans sliced avocado cucumbercitrus salad and charred glazed shrimp.
    Photo by Alex Lau, Food Styling by Anna Stockwell
    1/11

    Citrus Shrimp Rice Bowls

    A bright and spicy sauce works as both marinade for the shrimp and dressing for the citrus salad in these colorful rice bowls.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    2/11

    Spring Pea Butter with Shallot and Lemon

    Peas are the ultimate spring ingredient, but the truth is, frozen peas often taste even better, and you can get them right now. Spread this vibrant green butter on toast, stir it into pasta, or slather on grilled fish for a meal that really feels like spring.

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  • Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou
    3/11

    Scallion-Oil Noodles

    Just one way to enjoy scallions in all of their glory. They boost these noodles twice, first in the form of a savory scallion-infused oil, and then as a delightfully crispy fried topping.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    4/11

    Freeform Chicken Meatballs With Carrots and Yogurt Sauce

    Freeform meatballs and charred carrots bring heartiness, depth, and ease to this simple dinner, while the lemony yogurt and fresh arugula make it feel nice and bright.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    9/11

    Steamed Kabocha With Ginger-Soy Dressing

    The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.

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  • Photo by Daniel Krieger
    10/11

    Pimm’s Italiano

    Pimm's cups are usually a warm-weather drink, but this version from Dale DeGroff's The New Craft of the Cocktail has a deeper, end-of-winter-appropriate flavor, thanks to the addition of bittersweet, vegetal Italian liqueur.

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A graduate of the Walter Cronkite School of Journalism, Tiffany has dabbled in various branches of media, from editorial to social media to public relations. These days, she scours the internet and cookbooks for simple recipes that make her feel like a rockstar chef (like this chakalaka grilled cheese sandwich ... Read More
Commerce Writer, Bon Appétit
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