​Like compote-marbled cheesecake bars, rhubarb-basted roast chicken, a tangy pink daiquiri, and more ways to cook with rhubarb while you can.. By Joe Sevier and Bon Appétit Staff & Contributors. March 30, 2026  

​Skip to main content. Recipes. Like asparagus pulao, porky asparagus soba, charred stalks with harissa vinaigrette, and more ways to cook asparagus right now.. By Zoe Denenberg and Bon Appétit Staff & Contributors. March 29, 2026. Photograph by Emma Fishman, food styling by Susan Ottaviano, prop styling by Sophie Strangio. Don’t let spring pass you by without making at least one of these asparagus recipes. From a showy frittata to simple roasted asparagus, these dishes range from weeknight-friendly to dinner-party-ready—many of them can go both ways.. Asparagus cooks quickly and adapts to just about anything—grilled, roasted, steamed, or shaved raw into salads. To prep, snap off the woody ends. For less waste, thinly slice those tougher bits and add them to stir-fries or sautés first so they have time to soften.. Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Christine Keely1/37. Cashew Chicken and Asparagus Stir-Fry. This speedy weeknight dinner uses chunks of boneless, skinless chicken breast, but you can swap in ground chicken or turkey if you have one on hand.. Photography by Travis Rainey, Prop Styling by Christina Allen, Food Styling by Drew Aichele2/37. Grilled Asparagus With Tahini Super Sauce. Unlock spring with this easy asparagus recipe: charred, bright green stalks splayed on a bed of lemony tahini sauce reminiscent of Caesar dressing.. Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca3/37. Cod With Asparagus Spoon Salad. Thinly sliced asparagus turns into a spoonable salad when sliced into coins and tossed with briny olives and tons of fresh herbs.. Photographs by Elliott Jerome Brown Jr. & Travis Rainey, Prop Styling by Emma Ringness, Food Styling by Kaitlin Wayne4/37. Chicken Pasta Primavera With Lemon. Parmesan-breaded chicken cutlets and a spoonful of miso paste add savory heft to the classic spring pasta dish.. Photograph by Emma Fishman, food styling by Susan Ottaviano, prop styling by Sophie Strangio 5/37. Blistered Asparagus Frittata. This low-waste, no-flip brunch recipe uses a whole bundle of bright green asparagus stalks, woody ends and all.. Photo by Chelsie Craig, food styling by Pearl Jones, props by Nicole Louie6/37. Spring Panzanella. This herbaceous, crunchy asparagus recipe is a riff on the iconic bread-and-tomato salad, featuring all our favorite spring vegetables, ample feta, and a tangy buttermilk dressing.. Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Beth Pakradooni7/37. Pork and Asparagus Soba. Pop sliced asparagus batons into boiling soba noodles to quickly blanch them without dirtying a second dish, then toss the duo in a porky chili crisp and tahini sauce.. Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Marina Bevilacqua8/37. Blistered Asparagus With Labneh and Harissa. When asparagus is at its peak, you could consider this simple spring side dish a full meal. Blister the stalks in a roari  

​If you’re looking for classic mayo-based chicken salad (the kind you spread on a sandwich or spoon into a lettuce cup), this isn’t quite that. Instead, these salads with chicken pair juicy roasted, grilled, or store-bought rotisserie chicken with crisp greens, noodles, grains, and bright dressings, turning what might be a side dish into a satisfying meal. Panko-crusted cutlets? Sure, those are here too.. Some of our favorite chicken dinner salads are classic American fare, like a chicken Caesar or a Cobb salad. Others are comfort food disguised as salad, like a cold noodle salad and a warm piccata-inspired one. And many invite you to embrace the leftovers from last night’s roast chicken, cutting down on prep—and that makes dinner closer than you think.  

​Drum roll please. March’s most popular recipe was…Chocolate Guinness Cake! Maybe you made it for St. Patrick’s Day, or perhaps you just love chocolate cake (same). This one is ultra tender and already has a devoted following. As one reader instructs, “Drop everything you’re doing and make this asap.” I sat down with senior Test Kitchen editor Jesse Szewczyk, the recipe’s creator, to talk all things cake—and play a baking edition of FMK.. Nina Moskowitz: Another month that BA Bake Club reigned supreme. Why do you think that is?. Jesse Szewczyk: Because our audience has great taste. And who doesn’t love a good chocolate cake?. NM: Why did you develop this recipe?. JS: We thought Chocolate Guinness Cake makes sense for March because of St. Patrick’s Day. Sometimes for Bake Club, we identify beloved classics we don’t already have on site, and find ways to put our own spin on them.. NM: What’s the spin here?. JS: The cake utilizes a technique called reverse creaming to make the crumb exceptionally tender. Usually it’s done with a stand mixer, but in this recipe, you use your hands—kind of like you would making pie crust. I wanted it to be a laid-back affair.. NM: How many tests did this recipe take you?. JS: The cake came to me quickly, but the frosting proved to be a challenge. That took me at least 10 tries. My colleagues wanted the frosting to be tan, resembling a pint, so I ended up using brown butter and a splash of Guinness for good measure.. NM: Do you cook or bake with Guinness a lot?. JS: Not Guinness specifically, but I bake with alcohol a lot. It’s a note I call upon often.. NM: When was the last time you successfully split the G?. JS: Not recently, Nina. I’m 34 years old.. NM: Fuck Mary Kill these cake mixing methods: blender, reverse cream, cream.. JS: I prefer to keep my relationship to cakes open.  

​This is Starter Kit, a series where our editors share the food, drink, and kitchen essentials they recommend when you’re setting up from scratch. Here, Alaina Chou writes about everything you need to stock a pantry—whether you’re a first-time cook, just moved, or finally did that long-overdue cleanout…. Believe it or not, before my pantry shelves devolved into a sprawling mess composed of seemingly every consumer packaged good known to man (which is what happens when you write about said goods for a living), there was a time when they were entirely empty. That time was nearly four years ago, when I first moved into my current apartment and had nary a spice jar or condiment to my name.. Building a pantry from the ground up may feel like a daunting task—it certainly did to me. But while I’m admittedly a sucker for stuffing my cupboard with niche olive oils and seasoned salts I never end up using, curating a highly effective starter pantry requires just a few key products and guiding principles.. If you’re currently building out a pantry from scratch (maybe you moved, maybe you’re getting into cooking for the first time, or maybe you just did a massive spring cleanout?), consider this your checklist-slash-guidebook. Add all of the following products to cart, and I guarantee your pantry, fridge, and freezer will be stocked with a well-rounded selection of essentials to help get dinner (or breakfast, or lunch, or dessert) on the table.. For some expert input on pantry must-haves, I turned to cookbook author, Substack writer, and weeknight cooking whiz Caroline Chambers (whose new book, What To Cook When You Don’t Feel Like Cooking: Make It Fast, comes out in August), as well as our Test Kitchen editors. Read on for their tips (as well as some of my own) for how to fill your pantry with everything you need—and nothing you don’t.. How to customize this list for you. This list is by no means exhaustive (hence the “starter” in “starter kit”), but rather a suggestion of things to stock up on in an initial grocery run that will serve you well in your everyday cooking routine. Even so, my ideal pantry starter kit will look different from yours, or your neighbor’s, or your best friend’s, its contents dependent on your flavor and cuisine preferences and lifestyle choices.. When deciding what to stock up on, Chambers recommends you “look to your family’s favorite five recipes. Chances are, if you stock your pantry with those items, every week you’re only going to have to buy meat and fresh produce, because you already have the pantry goods (rice, pasta, beans, spices) that you need to make all of your favorite things.” She recommends keeping those five favorite recipes in a notes app, with each of their ingredient lists bulleted below.. Similarly, if you gravitate towards certain cuisines, that will invariably influence which pantry items you should keep stocked. For instance: I cook a lot of Chinese food at home, so I keep a