Rhubarb, Peas, and Ricotta: Here's How BA Staffers Are Celebrating Spring This Weekend
Spring is in the air. How can we be so sure? We asked our staff what they're planning on cooking this weekend, and with rhubarb cake, rosé spritzers, and minty peas on the docket, it's safe to say that spring has officially sprung.
Christopher Testani2/11Rhubarb-Almond Cake
"This cake! Rhubarb is one of my very all-time favorite ingredients to bake with, possibly because it tastes good…possibly because it’s pink." —Emma Wartzman, assistant to the editor-in-chief
"I’m thinking that if I bake the Rhubarb-Almond Cake on Sunday and invite some friends over for brunch, the sun might actually come out again. Rhubarb is so bright and beautiful, it's amazing in both sweet and savory recipes, and, most importantly, it screams SPRING!" —Rick Martinez, recipe developer
Nicole Franzen3/11Fregola with Green Peas, Mint, and Ricotta
"I need some peas in my life, but I'm fine settling for frozen since the fresh ones aren't quite available yet. I've been thinking of making this recipe since I saw it taped to the walls of the planning room months ago. Also, I frickin' love fregola. I think it is my favorite grain texture. Because yes, I have a favorite grain texture." —Carey Polis, senior web editor
Photo by Elizabeth Coetzee, Prop Styling by Emma Ringness, Food Styling by Emilie Fosnocht5/11Matzo Ball Soup
Jonathaon Kambouris8/11Manhattan
“When I get home today, I’m going to stir up a few Rye Manhattans. (Yes, a few. Yes, it’s just me.) And because I’ve been researching gochujang for a story, the Steakhouse Salad with Red Chile Dressing and Peanuts from the April issue is also in order." —Christina Chaey, assistant web editor
Photo by Peden + Munk9/11Sambal Chicken Skewers
"I’ll be visiting my girlfriend in the suburbs this weekend, and she has a large backyard with a grill. Since I have the exact opposite here in New York, I always take the opportunity to grill when I’m there (Seriously, I’ve grilled outside in the rain, the snow, and below freezing temperatures when there). That being said, I’ll be grilling up some Sambal Chicken Skewers, one of our all-time favorite BA recipes, regardless of the forecast." —Alex Delany, production assistant
10/11Poached Eggs in Tomato Sauce with Chickpeas and Feta
A friend’s coming over for brunch tomorrow, which means I’m making my when-in-doubt brunch dish. Plus some griddled pita bread from Sahadi’s. —Meryl Rothstein, senior editor
