| Good Saturday morning, everyone. Easter is tomorrow. If you're celebrating, do you know what you're cooking? Even as someone who plans recipe coverage months in advance, the holidays can sneak up on me — and, yes, I've forgotten a few in my time as well. So, if you, too, have for some reason whiffed on deciding what to make on Sunday, there's no need to panic. We have you covered. First up is an entertaining-worthy main (or handy 30-minute weeknight meal) from assistant recipes editor Olga "Sheet Pan" Massov. Olga wrote an entire cookbook full of recipes using that durable, affordable, versatile kitchen staple, and you better believe she found a way to put it to work for Easter. In her Sheet Pan Lamb Chops Scottadito, quick-cooking lamb chops get slathered with a flavorful garlic and rosemary paste before they're slid under the broiler to echo the charring you get in the traditional grilled version of the Italian dish. Of course, the lamb is great, but the bright, crunchy snap pea salad and charred lemons served with the meat are strong supporting players. Need more ideas for a special meal? Check out these suggestions for ham, lamb, quiche, carrot cake and more. If you're serving Easter brunch, Ellie Krieger has a dish that can feed guests with a variety of dietary needs. Her Vegan French Toast With Berries and Nuts skips the dairy and eggs in favor of a blend of nondairy milk, ground flaxseed and cashews. Also working to the advantage of the host: You can assemble the pudding the night before and bake it the next day. One reader review, with a great tip, is already in: "This is delicious. It worked well — better than I'd anticipated! — with gluten-free bread. I'm envisioning an apple cinnamon version for my next attempt." Speaking of vegan, there's one more twist on a popular spring dish we shared this week. Kristen Hartke's Vegan "Egg" Salad is especially welcome given the high cost of eggs, and the textures imparted by crumbled tofu, chopped and cooked rice noodles, and crushed chickpeas do a great job channeling what you find in typical versions of the picnic staple. The salad would be great tucked into bread or served on top of lettuce leaves or crackers. Joe Yonan kept the seasonal theme going this week with Edamame Spaghetti With Peas and Pistachios. The star is a sauce made with pureed and whole peas (fresh or frozen), enlivened with mint, lemon, garlic and red pepper flakes. Joe designed this sauce specifically to pair with high-protein, high-fiber edamame pasta for a denser nutritional profile, but it would go just as well with whatever type of noodle you prefer. Mint also stars in the Southside Cocktail, a refreshing gin sour to reach for as the spring days get warmer. It's a prime example of the cocktail category of sours, which also includes such favorites as the mai tai, daiquiri and margarita, Spirits columnist Carrie Allan writes. Stock up on gin, lemons, limes and mint to explore this varied category of drinks. I want to offer a big thank you to my live chat co-host Aaron Hutcherson, who covered for me last week while I took a few days to spend some quality time with my son over spring break. He did a great job flying solo, answering questions about what to do with a lot of strawberries, how to DIY a wedding cake(!), and the best way to store mushrooms. I'm excited to be back in the saddle next Wednesday at noon Eastern, so get your questions in now and we'll both be there to help. Until next week, happy cooking. |
0 comments:
Post a Comment