What to Cook This Weekend March 810
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews
Winter

What to Cook This Weekend: March 8–10

Bookend the weekend with cheese: host a cheese ball party on Friday night, and finish the weekend with our flakiest cheese-filled hand pies. In between, enjoy slow-braised lamb stew, a lazy-day squash frittata, and a new take on lemon bars.
  • Image may contain Food Confectionery Sweets Sprinkles and Dessert
    Photo by Heami Lee, Food Styling by Victoria Granof, Prop Styling by Astrid Chastka
    1/11

    Classic Cheese Ball

    Served alongside boozy martinis, this is the classic cheese ball of yesteryear. A few updates make it perfect for family get-togethers and retro-chic parties alike.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    2/11

    Ginger Spritz

    This light, refreshing drink will be a welcome antidote at your nextcheese ball soirée.

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  • Photo by Alex Lau
    3/11

    Winter Squash Frittata

    This frittata intentionally takes much longer than the usual version. Cooked over a low flame, the act of folding the curds over themselves again and again in the skillet creates soft layers like those found in Japanese-style omelets.

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

    Mussels With Chorizo and Tomatoes on Toast

    Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    5/11

    Brussels Sprout Tacos with Spicy Peanut Butter

    Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

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  • Leela Cyd
    6/11

    Meyer Lemon Bars

    Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.

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  • Photo by Alex Lau, Prop Styling by Elizabeth Jaime, Food Styling by Sue Li
    7/11

    圣eak Sandwiches with Fennel Slaw

    This open-face sandwich is the answer to any roast you may have made the night before. Just swap out the steak for whatever protein you have on hand.

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  • Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    8/11

    Warm-Spiced Saucy Lamb Stew

    Harissa, olives, nutty crisped cauliflower, and a minty lemon-yogurt sauce make a dynamic bowl out of this slow simmered lamb shank stew.

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  • Photo by Alex Lau
    9/11

    Man'oushe with Za'atar Oil, Tomatoes, and Cucumber

    Serve spiced flatbreads alongside the lamb stew for mopping up any residual juices left behind in the bowl.

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  • Photo by Chelsea Kyle, Food Styling by Pearl Jones
    10/11

    Winter Italian Chopped Salad

    Marinated artichoke hearts, canned chickpeas, and pepperoni roast together to make a warm, crisp foundation for this wintry salad. Fresh oranges balance the salty and savory flavors.

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

    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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