What We’re Cooking This Weekend

We’re all about pickles, potato salad, pesto, and pie

By SAVEUR Editors

Published on April 15, 2016

Oyster Pie with Buttermilk Biscuits
Oyster Pie with Buttermilk Biscuits

This classic oyster stew from Justin Devillier, the chef of La Petite Grocery in New Orleans, is packed full of Swiss chard and flavored with smoky ham and absinthe, which perfumes each steaming bite with an enticing note of licorice. The buttermilk biscuits on top are just as delicious cooked separately and slathered with butter and honey. Get the recipe for Oyster Pie with Buttermilk Biscuits »

"I'm home in Austin this weekend, and my mom and I both love oysters, so I'm attempting to make the oyster pie from our Thanksgiving issue." —Matt Taylor-Gross, staff photographer

Radish and Cilantro Salad with Goat Cheese

"I'm all about radishes right now. Every market carries them, they're cheap, and they make a perfect salad with some cucumber, tahini, lemon juice, and olive oil. This salad is a hair more complicated, with some soy sauce and rice vinegar alongside goat cheese and cilantro, but I'm digging the Japan-meets-California vibe as a way to indulge some '90s nostalgia." —Max Falkowitz, Senior digital editor

Homemade chicken stock has an altogether deeper, richer flavor than anything you can buy in a store. Usually making stock calls for simmering the ingredients for hours on the stovetop; here, a pressure cooker speeds up the process to just about an hour.

"I'm hosting a Passover seder next weekend, and the two most important guests will be my six year old niece and 4 year old nephew. My niece and nephew are not the pickiest eaters ever (to not melting when you hear my nephew say the word "edamame" in cutified kid voice) but still, if it's a pasta or a fried something there's a good chance they'll eat it, all the rest is a crapshoot. Brisket is out, I think, as is any green vegetable besides peas, maybe. I asked my niece what she wanted and she responded with "hard boiled eggs [great, I can do that!] and pasta with pesto [not really kosher for Passover!]." Whatever, I'm willing to make those concessions, such is uncle-ly love. But I will not, WILL NOT I say, give up my beloved matzah ball soup. Kids, if you don't want to eat that floating fluffy softball in your bowl, fine, but I'm still making it, and I'm going to get started this weekend with the stock." —Yaran Noti, Deputy editor

Sautéed Onion and Yogurt Dip
Sautéed Onion and Yogurt Dip

This recipe is a far cry from the gloopy, mayonnaise-like onion dip you’ll find in a jar at your local grocery store. It’s light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh. Get the recipe for Sautéed Onion and Yogurt Dip »

"I'm going to a friend's housewarming party on Saturday, and though I shouldn't steal his spotlight, I'm bringing a tangy, allium-y chip dip that will immediately make me the most popular person at the party. The last time I brought it to a gathering (a year ago, I should add), the first three people there ate the whole bowl before the twenty-plus other people arrived; it came to be known simply as "the yogurt dip," and I never go more than a few weeks without someone asking about it. You just can't go wrong with a good chip dip." —Amanda Arnold, assistant digital editor

"It's going to be 70 degrees in Brooklyn? Immediate concerns include: What can I bring on a picnic, and how much prosecco does my wine shop have in stock? After I ravage the farmers market for all of their fresh sweet peas, I'll make a park-picnic-ready pesto potato salad and pick up my favorite unfiltered Prosecco, Zanotto Col Fondo." —Allie Wist, Associate art director

Pickled Ramps
Pickled Ramps

Pickling is a great way to preserve ramps, the wild spring onions that overflow at the market for a few weeks each spring. Their garlicky flavor combined with a vinegar kick adds a bright punch to all sorts of dishes. Get the recipe for Pickled Ramps »

"Each year, spring comes and goes and in the depths of winter, I find myself dying for pickled ramps. When I was a line cook at Gramercy Tavern, we'd get in loads, and pickle as many as possible so that we could use them year round. This weekend, if I get my act together, I'm going to hit up this simple pickled ramp recipe and maybe, come winter, I won't be kicking myself." —Sophie Brickman, Features editor

"Considering the insane amount of tea I drink to stay awake every night (hello college life!), I can't help but apologize to my earl grey and sencha leaves whenever I chuck them post-steeping. So, I'll save myself the guilt by making this Japanese tea leaf salad, adding some ikura and sesame to it for a kick of saltiness." —Minnie Ongsricharoenporn, Digital editorial intern

Sweet, nutty roasted sunchokes pair perfectly with the bright flavor of grape tomatoes.

"I was touring Philly when I happened upon golden sunchokes for the first time. Now that they're in season, I can't make enough dishes with them, like this dish that simply roasts them with thyme and grape tomatoes." —Nissan Haque, Digital production assistant

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