What We’re Cooking This Weekend

Start with poached eggs in yogurt, end with lavender rice pudding

By SAVEUR Editors

Published on April 22, 2016

Carrot and Pistachio Salad

My family does an exceedingly laid back Passover seder—we whip through the reading portion and one year there may have mistakenly been a baguette on the table—but the conversation is always lively, the drinks free flowing and the food stellar. While my mother handles the bulk of the cooking, this year I'll be contributing a simple roasted carrot salad from Max and Eli Sussman, which is sweet, bitter, crunchy, and comforting all at once. —Sophie Brickman, Features editor

Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli
Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

I'll be traveling to northern Virginia this weekend, and after a good friend's birthday party on Friday night and a wedding Saturday, it's safe to say that by Sunday morning, I'll be in need of a hangover cure. That's where this breakfast sandwich comes into play. Is planning to be awake and making biscuits before my bus leaves for New York a bit ambitious? Maybe. But am I still going to spend all weekend dreaming of marbleized eggs and pancetta? Definitely. —Alex Testere, Assistant editor

Lavender Rice Pudding with Pears
Lavender Rice Pudding with Pears

Lavender and delicately floral Bosc pears complement each other in this rich rice pudding, made fluffy and light with whipped cream. Get the recipe for Lavender Rice Pudding with Pears »

My current obsession with lavender—from lavender-scented candles to lavender oil and hand soap—is getting worse everyday, and now I want it in my food too. Since I've been craving a light and fruity floral dessert lately, this feathery, lavender-infused rice pudding with pears will make an interesting substitute to the fruit sorbets I usually have. —Minnie Ongsricharoenporn, Digital editorial intern

Cold Yogurt and Herb Soup with Chickpeas
Cold Yogurt and Herb Soup with Chickpeas

Rice and garbanzos add body to this vegetarian soup laced with fresh greens and herbs. Serve it chilled—as we have done—or, if you prefer, just slightly warmed. Get the recipe for Cold Yogurt and Herb Soup with Chickpeas »

I'm giving myself one of the greatest gifts this weekend: an entire Saturday with no plans. Now that it appears that spring may finally be here, I think I'll dedicate a little bit of that time to making the soup I've been thinking about for months: Olia Hercules's creamy chilled yogurt soup with chickpeas, which is only for truest dill enthusiasts (me). —Amanda Arnold, Assistant web editor

Turkish Poached Eggs in Yogurt (Cilbir)
Turkish Poached Eggs in Yogurt (Cilbir)

Looking for a March breakfast? This egg dish is perfect. Pair it with warm bread to mop up extra egg yolk and yogurt.

Every weekend I indulge in a homemade brunch. I recently had poached eggs in yogurt from the test kitchen and it was amazing, so it's definitely on my list. It's spicy, but the yogurt balances everything out. I'll also be making Greek Mac and Cheese—If I could put feta on everything, I would. —Katie Whittaker, Digital editorial intern

It's tres French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle. Get the recipe for French Radish and Butter Sandwiches »

KEEPIN' IT SIMPLE this weekend. These radish and butter sandwiches look like a 1 on the difficulty scale, but there's something that just feels so luxurious about a nice piece of bread with butter generously slathered on it, like frosting on a cupcake. Fresh spring radishes will be the sprinkles. —Jessica Glavin, Digital director

Miso Soup
Miso Soup with Scallions and Shiso

This clean-tasting, simple miso soup from chef Chris Fischer is made with dashi, a fish broth reinforced here with kombu and bonito flakes. Get the recipe for Miso Soup with Scallions and Shiso »

I'm heading to Japan this weekend, so I won't really be cooking anything. But I will be slurping a whole lot of miso soup, and when I get home, jetlagged and bloated and sad, I'll be making that recipe again and again until the travel blues go away. —Max Falkowitz, Senior digital editor

I traveled to Flushing, Queens, for Korean barbecue last week, and I'm still thinking about the food. Although the barbecued beef and ginseng chicken soup (samgyetang) were quite good, a little fried fish that served as part of the banchan stole the show. I still have no idea what type of fish it was, but this weekend I'm making myself some mackerel, an oily fish with a thicker, crispier skin. This recipe has the added bonus of including sambal, my favorite spicy chile sauce. I'd douse anything with it—except for maybe ginseng. —Nissan Haque, Freelance production assistant

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.