Vegetable
Weekly Meal Plan: April 2–6
Crispy roast chicken; creamy, cheesy squash; and lots of pasta.
By Emily Johnson
Beet Salad With Pickled Mushrooms and Caramelized Shallots
One take on the Ukrainian salad known as shuki, perfect for Easter.
By Olia Hercules
Shaved Carrot and Radish Salad With Herbs
This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.
By Louisa Shafia
The Puerto Rican Spice Blend that Makes Everything Delicious
With her cookbook Coconuts and Collards, Diaz goes deep into a very specific type of Puerto Rican cooking: her own.
By Emily Johnson
My Sweet, Herby, Meaty, Springy, Ukrainian Easter Feast
This is how the writer-cook Olia Hercules remembers Easter—and how she cooks it now.
By Olia Hercules
Cream of Asparagus Soup
This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season.
Smashed Cucumber Salad with Italian Dressing
Smashing the cucumbers lets the crunchy veg soak up all the dressing—in this case, an easy Italian dressing of red wine vinegar, honey, and red onion.
By Chris Morocco
Chicken Soup with Dill Matzo Balls
Enliven traditional chicken soup with fresh fennel and a dose of green kale. Dill-flecked matzo balls bring the classic to another level.
By Leah Koenig
Weekly Meal Plan: March 19–23
Lemony soup, fast tacos, and a salad that's secretly a pizza.
By The Editors of Epicurious
The Vietnamese Kitchen Tool That Makes Every Dish Stunningly Gorgeous
Gorgeous cuts of scallion, right this way.
By Tommy Werner
Spring Lamb in Herbs
Any tender herb or green can be used in this riff on a traditional Georgian spring dish, but cilantro and dill make an exceptional, traditional pairing.
By Olia Hercules
Hot Honey Chicken with Fried Bread and Bitter Greens
Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.
By Andy Baraghani
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.
By Chris Morocco
Twice-Roasted Squash With Parmesan Butter and Grains
While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys.
By Chris Morocco
Pork Shoulder Braciola with Ragù
It wouldn’t be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.
By Chris Morocco
Slow-Roasted Cod With Bell Peppers and Capers
If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
By Claire Saffitz
Lamb Shoulder With Citrus-Fennel Salad
Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can’t season it a day ahead.
By Chris Morocco
Slow-Cooked Squid with Olives and Herbs
Cervo’s restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version of the recipe. Slow-cooking breaks down the squid's collagen so you're left with fork-tender flesh and a tomato sauce infused with rich, briny flavor.
By Chris Morocco
Classic Cassoulet
Does this cassoulet recipe seem daunting? Don‘t worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.
By Claire Saffitz