What to Cook This Weekend
What to Cook This Weekend: March 30–April 1
It's EasterandPassover this weekend—and you'll still need to eat in between the holiday meals. Here's how to fill the rest of the weekend with spring flavors and company-worthy dishes.
Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell
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Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell1/10Green Bean Niçoise Salad
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton3/10Shaved Carrot and Radish Salad With Herbs and Pumpkin Seeds
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Photo by Chelsea Kyle, Food Styling by Anna Stockwell4/10Crispy Chicken Thighs With Spring Vegetables
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Photo by Chelsea Kyle, food styling by Anna Stockwell5/10Asparagus and Two-Cheese Quiche With Hash-Brown Crust
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Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell7/10Deviled Egg Salad Spread
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova9/10Coconut Custard and Rhubarb Tart
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Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton10/10Easy Lamb Tagine With Pomegranate
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender, Persian-spiced lamb stew, which is so much easier than it looks to make. For a grain-free accompaniment, serve it over cauliflower "couscous".
