Matzo ball soup has a season, and the season is now. Passover starts this evening, and so I imagine if you’re celebrating you already know what you’re cooking tonight. (Please tell me you already know what you’re cooking tonight.) But here is your matzo brei for tomorrow morning — sweet or savory, you choose — and your matzo-meal fried chicken for Sunday.
I have you covered on Easter recipes, too, including ideas for using up those hard-boiled eggs, which have a way of hanging around long past the hunt. Make this egg salad sandwich recipe from Konbi in Los Angeles, perhaps the only such sandwich that evokes the sunrise. Or you could try Genevieve Ko’s recipe for beautifully marbled tea eggs, “a Chinese snack all the aunties brought to my childhood church on Easter Sunday,” she writes. Or assemble a Cobb salad, which is sort of outlandish and fabulous when made freshly at home (as opposed to devoured out of a smudgy plastic drum at an office desk in Midtown).
A few of the recipes below would also work for Easter, but mostly they’re just delicious options for anytime. As always, tell me what you’re cooking at [email protected]. I love to hear from you.
1. Baked Spanakopita Pasta With Greens and Feta
A reader named Elisa wrote to tell me she’d made “green on green on green spring pasta,” which made me hungry. Pasta and greens are a very good pair, so imagine pasta with greens in stereo. I thought of Ali Slagle’s baked spanakopita pasta, a clever recipe that takes inspiration from the Greek spinach pie and adds extra cheese and a multitude of greens. This would also be nice for an Easter brunch.
2. Hot Mustard and Honey Glazed Chicken
Kay Chun puts hot mustard powder to brilliant use in this recipe for sheet-pan chicken with carrots and potatoes, combining the powder with honey and soy sauce for a glaze that caramelizes on the meat as it roasts. (Honey and spice are particularly delectable partners when they’re matched with juicy chicken.) If you thought you’d already seen every chicken and potato recipe on Earth, think again.
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3. Roasted Asparagus With Crispy Leeks and Capers
This Melissa Clark recipe is a side dish with such bold flavor and big spring energy that you really only need a plain protein alongside it, preferably one that cooks quickly while your asparagus is in the oven. Baked fish or chicken are obvious choices; fried eggs would enhance the seasonal theme.
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4. Fuul (Somali-Style Fava Bean Stew)
Ifrah F. Ahmed’s version of the highly spiced fava bean stew found throughout East and North Africa and the Middle East smashes and mixes the favas into a fragrant tomato-and-onion sauce. Fuul, which has a few different spellings, is typically eaten with eggs for breakfast; during Ramadan, it’s ideal for suhoor or iftar. It comes highly recommended by none other than Tejal Rao, one of The Times’s restaurant critics and the author of our vegetarian newsletter, The Veggie. (Sign up here!)
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5. BLT Tacos
Reader Natalia emailed me to request meals that you can assemble to taste at the table and that can feed a toddler and a preschooler (the age demo at my house, too). I love this approach, which I think of as “toppings bar cooking”: You set out a base (pasta, chili, noodles, et cetera), and everyone customizes as they like. In this fun Melissa Clark recipe, you can mix and match bacon (which my kids would eat), avocado (probably) and lettuce and tomatoes (ha). Scrambled eggs would be a good addition as well.
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