What to Cook This Weekend

What to Cook This Weekend: March 1–3

A new riff on beef stroganoff, crispy pan-fried scallops, and a grapefruit loaf cake that's good for dessert—and even better for breakfast.
What to Cook This Weekend March 13
Photo by Chelsea Kyle, Food Styling by Anna Stockwell
  • Lentil sweet potato and chicken soup in a bowl.
    Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    1/11

    Lentil and Chicken Soup With Sweet Potatoes and Escarole

    Turn store-bought rotisserie chicken into this hearty soup (it only takes about half an hour). Fresh dill and lemon add a nice dose of brightness.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews
    2/11

    Cheesy Hand Pies

    The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad on the side.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    9/11

    Lemon Chicken Thighs

    Humble white vinegar does double duty here, tenderizing chicken thighs while giving them a tart flavor accentuated by a super-easy charred lemon–garlic sauce.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton
    10/11

    Escarole, Pear, Parmesan, and Basil Leaf Salad

    Fresh basil and pears team up for a winning combo of sweet fruit and herbal notes in this bright, crisp salad.

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

    Paleo Granola with Coconut and Almonds

    Whether you're following a grain-free diet or not, this coconut, almond, and mixed seed granola is so good you'll never miss the oats.

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