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April/May 2020


Buds are poking through the dirt, and leaves are returning to the trees. With warmer days here, it’s also time for spring vegetables (think earthy baby artichokes, creamy green favas,…


    Make It Tonight

  • Chicken Gyro Salad with Lemon-Herb Tzatziki Dressing

    This light, lemony twist on a traditional Greek gyro is topped with a simple, tangy tzatziki dressing.

  • Crab and Cucumber Salad Sandwiches

    This crab salad is a riff on the classic and ever-popular lobster roll. The buttered toasted bun brings it together, but if you want to skip the carbs, serve in…

  • Brie-Stuffed Chicken Breasts with Cremini Mushrooms

    Brie baked in the center of a chicken breast melts into a savory sauce for this dish. Freeze the cheese for 15 minutes to make it easier to slice. This…

  • Ham and Cheese Puff Pastries

    Accompanied by a simple green salad, these luscious turnovers make a quick and delicious meal. For a vegetarian version, swap the ham for 2 cups of steamed, chopped broccoli.

  • Broccoli Rabe and Italian Sausage Over Polenta

    This deeply flavored shortcut sauté is as flavorful as a weekend-project long braise. Served over quick-cooking soft polenta, it’s classic comfort food.

  • Turkey Flautas with Avocado Crema

    Crisp flautas are a Tex-Mex favorite. This version includes a creamy avocado-sour cream dip rich with cilantro and lime juice.

  • Yogurt Rice with Mustard Seeds, Chile, and Cilantro

    Just a few ingredients crank the flavor of everyday rice up to 11. Serve with Indian curries, tacos, or turkey flautas.

  • Vietnamese Lemongrass Beef

    These lettuce wraps are great served family-style, but you can also enjoy this dish in bowls over rice noodles tossed in sesame oil. To prepare the lemongrass, remove the tough…

  • Quinoa, Red Pepper, and Kale Frittata

    This savory, colorful vegetarian main dish makes the most of leftover quinoa.

  • Seared Salmon with Coffee-Cardamom Drizzle

    A sauce with coffee and cardamom? Absolutely. This surprising combination is delicious with seared salmon fillets, but don’t stop there. Try it on steak, chicken, or even ice cream.

  • Pasta and Chickpea Stew with Rosemary-Chile Oil

    This hearty stew warms up a cool night. If you’d like a thinner consistency, add more broth. Serve immediately, before the pasta soaks up the broth.

  • Kosher-for-Passover Pavlova Shell

    Substituting potato starch for the usual cornstarch in a pavlova shell creates the perfect Passover dessert. Depending on your dietary tradition, you can use whipped cream and fruit for your…

  • Greek Easter Bread

    Traditionally, eggs dyed bright red decorate the Greek Easter bread called tsoureki, but you can use undyed eggs, if you like. The spices in this bread can vary regionally, and…

  • Hot Cross Buns

    Hot cross buns are a beloved staple of the United Kingdom and in countries colonized by the British, such as Australia, New Zealand, and Canada. They can be baked as…

  • Croatian Easter Bread with Citrus and Raisins

    In this version of pinca, a Croatian bread, amaretto joins the traditional rum for soaking the raisins, adding a mellow sweetness to the fruit. The icing isn’t traditional but it’s…

  • Romanian Easter Bread with Chocolate and Nuts

    This is my spin on cozonac de nuca, a Romanian bread. My version adds chopped chocolate to the traditional cocoa powder for depth of flavor and richness. Walnuts are abundant…

  • Pasta with Lemon-Walnut Pesto and Breadcrumbs

    This bright pasta dish uses pantry ingredients to beautiful effect. Jarred preserved lemon is available at many supermarkets and specialty food stores, or you can make your own.

  • Cocktails in Full Bloom

    Floral liqueurs bring fragrant flavor to four classic libations.

  • 杜松子酒a's Bocconotti Calabresi

    This recipe is a tribute to my birthplace, Calabria. My Calabrese mother has never been much of a baker, but bocconotte (meaning small bites) are one dessert she made often.…

  • Salmon with Roasted Beets

    This lovely, light preparation is marked by the bright, sweet acidity of Meyer lemon and the earthy note of beets. If you have trouble finding chioggias, substitute red beets

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