Culture

What We're Eating & Drinking & Doing this Weekend

Norwegian waffles, carrot romesco, and fallen chocolate cake? It's all happening this weekend for Bon Appétit staffers.
Image may contain Food
©Romulo Yanes

Hoo-rah! We made it to Friday. And you know what Friday means: It means that we have time to cook, eat, and drink all of the things we've been dreaming about all week. From a brilliant crostata to matzo brei, we're ready to make sweet, sweet culinary magic happen.

  • Image may contain Plant Food Produce Vegetable Bean Lentil Cutlery and Spoon
    Marcus Nilsson
    1/12

    Toasted Barley Risotto with Spinach and Herb Purée

    Easter in the Cushing household is going vegan this year—not my idea—so I'm forgoing a traditional ham, lamb, or E. Bunny roast for this pro-level barley risotto. It's impressive, it's healthy, and I can still have my parm on the side. —Belle Cushing, editorial assistant

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  • Image may contain Food Bread and Breakfast
    2/12

    Matzo Brei

    Honestly, I’m going to be cooking up a big batch of Alison Roman’s matzo brei. On Easter. I’m Catholic, btw. —Danielle Walsh, associate web editor

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  • Half of a jammy rhubarb crostata on a platter in slices.
    Photo by Romulo Yanes
    3/12

    Rhubarb and Raspberry Crostata

    Our Easter weekend festivities never change: On Saturday, we are forced, assembly-line style, into decorating 8 dozen eggs. Following the hunt on Sunday, my Mom serves her incredible torta rustica (a traditional Easter pie stuffed with ricotta, salame, prosciutto, hard-boiled eggs, and tons of parsley) followed by grilled marinated leg of lamb, roasted new potatoes and fat asparagus spears.

    For dessert, an Italian cheesecake. My aunt brings coconut cream pie, and this year I insisted on adding this rhubarb-raspberry crostata to the mix. And there's no shortage of jellybeans and chocolate bunnies to go around. —Carla Lalli Music, food & features editor

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  • Image may contain Human Person Animal Mammal Horse Transportation Vehicle Horse Cart and Wagon
    Flickr, pds209
    4/12

    Shoo-Fly Pie

    I'm heading to my boyfriend's parents' house for the weekend, so I won't be doing much cooking. But it's in Lancaster, PA, so I'll definitely be eating some Pennsylvania Dutch shoo-fly pie. —Meryl Rothstein, senior editor

  • Image may contain Food Dessert Creme Cream and Waffle
    5/12

    Norwegian Waffles

    I'm doing a trial run of a recipes for an upcoming Nordic-themed dinner party (but of course). Dessert will be waffles with birch syrup—since I liberated a waffle iron from Matt Gross's office (why he had one there in the first place is a mystery to me), I'll be cranking 'em out on Sunday morning. —Rochelle Bilow, web staff writer

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  • Image may contain Creme Cream Food Dessert Animal Bird and Whipped Cream
    6/12

    Fallen Chocolate Cake

    I'm making the fallen chocolate cake from the dessert story in March 2013 for a late-breaking Seder (it's a Seder for busy Jews). I made it last year, and her family requested that it make a return appearance. —Alison Roman, senior associate food editor

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  • Image may contain Animal Seafood Shrimp Food Sea Life Plant Cutlery and Spoon
    7/12

    Fried Shrimp

    Fried shrimp. My mother is old school about Good Friday and doesn't allow meat. So we will dye Easter eggs and eat fried shrimp for dinner. Followed two days later by the biggest ham you've ever seen. And that's what I'll be eating for the seven days following. —Stacey Rivera, digital director

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  • Image may contain Food Seasoning Plant Dish Meal Produce Animal Seafood Sea Life and Lobster
    Christina Holmes
    8/12

    Roast Pork Tenderloin with Carrot Romesco

    My husband found a pork tenderloin from a neighbor's pig in the freezer. We're going to grill it in the fireplace (it's going to be cold upstate this weekend, right…?!) and enjoy it with Alison Roman's genius carrot romesco from the March FEF.

    Also, we have tons of cream left over from my husband's butter-making project, so I'm going to put it to good use and make what I call Mint Chimp ice cream. (I love Humphry Slocombe's base recipe, which uses way more cream than butter.) The trick is to stir melted chocolate into the just-churned ice cream so it hardens into lacy flakes. —Christine Muhlke, executive editor

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  • Image may contain Plant Food Human Person and Meal
    Gentl & Hyers
    9/12

    Poached Eggs on Toast with Ramps

    I'm working my way through our latest Spring Produce Feature and making the poached eggs with ramps, sans the toast (still observing Passover—sigh). I've had enough meat this week to sink a ship, so it's light and vegetarian for me this weekend. —Lauren Epstein, freelance photo editor

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  • Image may contain Plant Food Produce Vegetable Lentil Bean Cutlery and Fork
    10/12

    Passover Feast

    A Passover-ish feast! Yotam Ottolenghi's Lamb Schawarma, cumin-roasted carrots with carrot top salsa verde, beet slaw with celery and sesame, and a currant-studded mujadarra. —Amiel Stanek, assistant to the editor in chief

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  • Image may contain Food Dish Meal Plant and Produce
    11/12

    Rosemary's Brunch

    Making Easter brunch in a tiny New York City apartment kitchen can be tough, so this year, I'm opting out. After mass, my fiancé and I are heading to Rosemary's in the West Village to enjoy a delectable springtime meal. You can't go wrong with their delicious bread basket or the stringhe di funghi dish of oyster mushrooms, prosciutto, and a poached egg. —Laura DePalma, research editor

  • Image may contain Burger Food Plant Pasta and Lasagna
    Peden + Munk
    12/12

    Croque Monsieur

    I'm going to have easter brunch at Buvette. Specifically the salmon rillettes because it's the most delicious thing ever. If I'm really hungry, I'll try and squeeze in a croque monsieur. Also, all if this is assuming I can get a table! —Elizabeth Jaime, photo assistant

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