Vegetable
Crispy Pita With Chickpeas and Yogurt (Fattet Hummus)
This creamy, crunchy breakfast dish also pairs well with vegetables, fish, or lamb come dinnertime. The canned chickpeas pick up some flavor from a quick simmer with garlic.
Smoky Eggplant Dip
If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
One-of-Each Soup
Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.
Deconstructed Falafel Salad
Get all the flavors of falafel with crispy roasted chickpeas, crunchy crouton-like pita chips, crisp cucumber, and a lemon-tahini dressing.
Spiced Quinoa and Chickpea Bites
Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.
Spiced Lamb Wraps with Ramp Raita
The lamb for these wraps—bursting with flavorful spices and herbs—is cooked in the oven, but it would also be amazing cooked on a grill.
Carrot Curry
This curry is redolent with big spices like star anise and garam masala—you’ll be thrilled by how well they play against the sweet meatiness of the carrots.
Sorry, Fresh Peas. Frozen Peas are Just Better.
Eating fresh peas in spring may feel romantic, but for dependable deliciousness, frozen is the better choice.
Grilled Chicken Skewers
These kebabs are threaded with cubes of marinated chicken breast, red onion, mushrooms, pineapple, and zucchini.
This Is How to Make a Guisado (P.S. You've Probably Been Making Them Your Whole Life)
Guisado, or guiso, is a term for something braised, stewy, homey, and delicious. It's a Mexican concept, but it can be applied to food worldwide.
Papas con Rajas
This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.
A Red Hot Take on Green Cholula
It's better than any trendy hot sauce your boyfriend is obsessing over.
What to Cook This Weekend: April 26–28
Lean into spring with a rhubarb cocktail and recipes that feature asparagus and sugar snap peas, then take some time for a date night in with a decadent pork chop dinner and classic crème brûlée.
Crispy Fried Shallots
Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.
Spinach and Artichoke Melts
Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Za’atar Chicken With Garlicky Yogurt
Here the garlic- and lemon-infused pan dripping are mixed into a citrusy za’atar oil and spooned over the fall-apart meat.
Roast Chicken Thighs with Peas and Mint
This recipe uses the fat that renders when chicken thighs are seared on the stove to soften thick rounds of leeks and spring peas for a built-in side dish.
Chile-and-Citrus–Rubbed Chicken with Potatoes
Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.
Chicken Saltimbocca with Crunchy Pea Salad
Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.
Ginger-Scallion Ramen Noodles
The noodles are just a vessel for this savory, gingery, simple weeknight sauce.