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Culinary Delights Inspired by Meghan, Duchess of Sussex, and Springtime Flavors
Excitement surrounds the debut of the new Netflix series “With Love, Meghan,” prompting a visit from New York Times journalist Julia Moskin to the Duchess of Sussex at her Montecito residence. While Prince Harry’s casual garden attire garnered attention, it was Moskin’s glimpse into Meghan’s freezer—stocked with tater tots—that truly captivated readers. This article highlights delicious recipes featured in the New York Times, perfect for springtime gatherings and everyday meals.
Featured Recipes from Meghan Markle and NYT Cooking
Accompanying Moskin’s profile are two accessible recipes from Meghan: a vibrant herb pasta salad recipe with kale and zucchini, ideal for the spring season, and a comforting vanilla pudding recipe layered with banana and strawberries, topped with vanilla wafer crumbs. Both recipes are currently accessible without a New York Times Cooking subscription, offering a taste of sophisticated yet simple cuisine. Consider these recipes for your next casual yet elegant gathering, embodying Meghan’s approach to home cooking.
Spring Garden Pasta Salad Recipe
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Weeknight Dinner Ideas and Fresh Springtime Dishes
Beyond special occasions, everyday cooking deserves attention. Sue Li’s quick lemon shrimp and bean stew recipe provides an elegant weeknight meal solution, requiring minimal preparation yet delivering substantial flavor. Featuring leeks and smoked paprika, this stew is best enjoyed with toasted country bread or pita for scooping up the savory beans.
Utilize leftover pita bread to create chips for Lidey Heuck’s innovative taverna salad recipe. This dish harmoniously blends Greek horiatiki and Lebanese fattoush elements into a refreshing and satisfying salad. A lively combination of crisp raw vegetables, tangy olives and capers, and pan-fried halloumi provides a balanced meal, light yet substantial.
Inspired by the arrival of spring, consider incorporating more fresh, green vegetables into your cooking. An easy herby skillet chicken recipe offers a versatile option. Seasoned with garlic, coriander, and chile flakes, this adaptable dish works well with kale, spinach, or other hearty greens. Serve over rice or mashed potatoes for a comforting and seasonal meal.
For a vibrant vegetarian option, explore Hetty Lui McKinnon’s lemongrass tofu and broccoli stir-fry recipe. This speedy meatless dish features the bright citrus fragrance of fresh lemongrass, used both in the marinade and as a flavorful sauce. Pair it with rice, glass noodles, or rice noodles for a delightful culinary experience.
Explore these recipes and many more by subscribing to New York Times Cooking. For technical assistance, contact [email protected].
Until next time.