What to Cook This Weekend

11 Winter Recipes That Feel Like Spring

Get a head start on spring cooking, even if you don’t have spring produce.
Toast with peabutter on a hexagonal slate.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks

We still have a few more weeks until it’s officially spring, but we can still get a head start on spring cooking. Here’s the trick: Grab all of your favorite freezer staples and winter produce and give ’em the vernal equinox treatment. Below, you’ll learn a great method for grilling a whole head of cauliflower, the most luxurious way to eat frozen peas, and how to turn meaty mushrooms into a crispy filling for tacos. Enjoy them alfresco, wrapping yourself in a giant scarf as needed. Read on for more ways to perk up your end-of-winter meals this weekend, including savory scallion noodles, a citrusy shrimp and rice bowl, and an amaro-boosted Pimm’s cup.

  • Photo of a wide ceramic bowl with grans sliced avocado cucumbercitrus salad and charred glazed shrimp.
    Photo by Alex Lau, Food Styling by Anna Stockwell
    1/11

    Citrus Shrimp Rice Bowls

    A bright and spicy sauce works as both marinade for the shrimp and dressing for the citrus salad in these colorful rice bowls.

    Get This Recipe
  • Toast with peabutter on a hexagonal slate.
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    2/11

    Spring Pea Butter with Shallot and Lemon

    Peas are the ultimate spring ingredient, but the truth is, frozen peas often taste even better, and you can get them right now. Spread this vibrant green butter on toast, stir it into pasta, or slather on grilled fish for a meal that really feels like spring.

    Get This Recipe
  • bowl with noodles and scallions
    Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou
    3/11

    Scallion-Oil Noodles

    Just one way to enjoy scallions in all of their glory. They boost these noodles twice, first in the form of a savory scallion-infused oil, and then as a delightfully crispy fried topping.

    Get This Recipe
  • Freeform chicken meatballs with carrots and a yogurt sauce on a greenish blue plate.
    Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    4/11

    Freeform Chicken Meatballs With Carrots and Yogurt Sauce

    Freeform meatballs and charred carrots bring heartiness, depth, and ease to this simple dinner, while the lemony yogurt and fresh arugula make it feel nice and bright.

    Get This Recipe
  • kabocha squash with a small bowl of dressing in a steamer
    Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    9/11

    Steamed Kabocha With Ginger-Soy Dressing

    The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.

    Get This Recipe
  • Photo of a Pimm's Italiano on a table.
    Photo by Daniel Krieger
    10/11

    Pimm’s Italiano

    Pimm's cups are usually a warm-weather drink, but this version from Dale DeGroff's The New Craft of the Cocktail has a deeper, end-of-winter-appropriate flavor, thanks to the addition of bittersweet, vegetal Italian liqueur.

    Get This Recipe
A graduate of the Walter Cronkite School of Journalism, Tiffany has dabbled in various branches of media, from editorial to social media to public relations. These days, she scours the internet and cookbooks for simple recipes that make her feel like a rockstar chef (like this chakalaka grilled cheese sandwich ... Read More
Commerce Writer, Bon Appétit
Read More
31 Most Popular Recipes of February 2021
icon
Gallery
31 Most Popular Recipes of February 2021
Turns out we were all craving chocolate…
23 Risotto Recipes for Silky, Creamy Dinners at Home
icon
Gallery
23 Risotto Recipes for Silky, Creamy Dinners at Home
Turn any Tuesday into a night of luxury with our favorite risotto recipes.
11 Ways to Make It Through Yet Another Winter Squash
icon
Gallery
11 Ways to Make It Through Yet Another Winter Squash
Get excited about those orange-fleshed beauties all over again with these easy, delicious recipes for breakfast through dessert.
27 Meyer Lemon Recipes to Make the Most of Citrus Season
icon
Gallery
27 Meyer Lemon Recipes to Make the Most of Citrus Season
These extra-fragrant, sweet lemons can help even the simplest cooking shine.
The Most-Saved Recipes in the Epicurious App in October
The Most-Saved Recipes in the Epicurious App in October
Like creamy butternut squash soup and brown butter toffee chocolate chip cookies.
The Most-Saved Recipes in the Epicurious App This Week
The Most-Saved Recipes in the Epicurious App This Week
Like sweet-and-sour cranberry chicken stir-fry and hot cocoa for one.
23 Recipes That Deploy a Dollop of Dijon
23 Recipes That Deploy a Dollop of Dijon
Double-the-mustard chicken, gingery mustard BBQ sauce, cider-dijon pork with roasted apples, and more.
20 of Our Favorite Hetty Lui McKinnon Recipes
20 of Our Favorite Hetty Lui McKinnon Recipes
From sesame tofu with broccoli to “ridiculously good” green beans.
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
There’s a reason they say, “easy as pie,” you know?
8 Ways to Upgrade Boxed Mac & Cheese
8 Ways to Upgrade Boxed Mac & Cheese
Epicurious welcomes back Chef David Rose as he takes boxed mac and cheese to the next level. From Kraft mac and cheese waffles to Cheetos Flaming Hot cheese balls, Chef David transforms ordinary boxed mac into elevated cheesy recipes for you to try at home.
Why American Cheese is a Pro Chef’s Secret Weapon
Why American Cheese is a Pro Chef’s Secret Weapon
In this edition of Epicurious 101, professional chef Shilpa Uskokovic shares all the ways American Cheese can enhance your cooking. From creating the perfect melt to keeping your dips and dishes creamier for longer, these American Cheese tips and tricks will level up your cheesy recipes.
4 Levels of Lobster: Amateur to Food Scientist
4 Levels of Lobster: Amateur to Food Scientist
We challenged chefs of three different skill levels–amateur Onika, home cook Lorenzo, and professional chef Fatima Khawaja–to make their take on a lobster dinner. We then asked expert food scientist Rose to explain each chef's choices along the way. Which lobster dinner do you want to tuck into first?