This Week In Recipes


[Photograph: Lauren Weisenthal]

Rhubarb Pie: Rhubarb's debut in grocery stores is a great indicator that Spring is here, and there's no better way to celebrate than by baking it into a flaky pie crust.

Quick Pickled Ramps With Coriander And Chili Flakes: Enjoy the limited ramp season a little longer by pickling them.

Lidia Bastianich's Farro With Tuna And Tomatoes: A quick and simple dish of hearty farro coated in a briney red sauce.

Smoked Rye Buns: Baking bread in a smoker adds another dimension to these buns, which would work well as the foundation for barbecued sandwiches.

April Bloomfield's Asparagus With Parmesan Pudding And Prosciutto: In April Bloomfield's new book, she reinvents the pairing of asparagus, prosciutto and eggs in an unbelievably addictive way.

Better Than Chipotle's Beef Barbacoa: A fan of Chipotle's Beef Barbacoa? Slow braising the beef at home will surely intensify the tender, juicy and flavorful end result.

Dutch Baby: Somewhere in between a pancake and a popover, it's the ideal brunch treat. Serve with powdered sugar and lemon juice or berries and maple syrup.

Nicaraguan Arroz Con Pollo: This Latin American recipe combines simple ingredients to make something extraordinarily homey and comforting.

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