What We're Cooking This Weekend: Thai, Spaghetti, Stew, and More
The weekend is a perfect opportunity for us here at Bon Appétit to cook all of the dishes we've been dreaming about since Monday. From ramen to a creamy dip made with feta, we're ready for 5 o'clock (or a bit later than that...)!
Tom Schierlitz2/9Spaghetti alle Vongole
I'll be making spaghetti alle vongole for a couple of friends! —Elizabeth Jaime, photo assistant
3/9Ramen
Danny Kim4/9Herbed Feta Dip
I'm whirling up some herbed feta dip for a dinner party. But I'm cheating and buying pita instead of making that addictive flaky bread. Next time. —Danielle Walsh, assistant web editor
Danny Kim5/9Roast Beef Stock
I've got a cold I just can't kick, so I'm making a big pot of beef stock. I'll definitely throw some fresh ginger in there, too. —Rochelle Bilow, web staff writer
©Romulo Yanes6/9Penne with Pancetta, Sage, and Mushrooms
I've had this intense craving for mushrooms recently (weird, right?). So I think this will do the trick. —Carey Polis, senior web editor
Alex Lau7/9New York-Style Crumb Cake
My go-to hostess gift is a huge crumb cake because it can be served as dessert and breakfast for the host. Just gets better the next day. —Stacey Rivera, digital director
Hirsheimer & Hamilton8/9Pan-Roasted Chicken with Harissa Chickpeas
After just finishing a major spring clean in my apartment, I'm going to pay the same courtesy to my freezer and pantry. On menu this weekend: pan-roasted chicken thighs with harissa chickpeas. It's the perfect recipe to use up all those cans of garbanzo beans in the cupboard, the chicken in the freezer, and the unopened jar of harissa that's been calling my name.—Laura DePalma, research editor
Danny Kim9/9Flaky Bread
I've been hitting the March issue pretty hard, and having knocked out the green mango salad, massaman chicken, toasted coconut sundaes, faux-tisserie chicken, and spicy kimchi tofu stew, the time has come: FLAKY BREAD.—Julia Kramer, associate editor
