Welcome to Forkcast—our weekly meal plan with five recipes, a...
Welcome to Forkcast—our weekly meal plan with five recipes, a grocery list, and tips to keep dinner easy. This week’s lineup comes from our editor Julia.
In the Test Kitchen, we’ve been talking about how farmers’ markets are slowly coming back to life. We recently rounded up April’s best produce and can’t stop thinking about all the ways to cook with it. So this week, we’re leaning in: three dinners, a dessert, and a cocktail that make the most of the season.Think rhubarb, fennel, peas, and plenty of herbs.
Sear the pork chops first, then cook the peas (and any other veg) in the pan drippings. They’ll soak up all that salty, savory flavor.
Same idea for the pasta: start by cooking the bacon and onion on the sheet pan, then add your spring vegetables toward the end so they stay bright and tender.
For the parchment packets, use a 15-inch circle so you have enough room to fold and crimp. If the edges won’t seal, brush them lightly with water or olive oil.
If you find yourself with leftover rice from the chicken dish, give it a second life as a bowl of congee. It’s especially good with a flavorful dark stout like Guinness. Watch how to make it here.
For the whiskey sour, do a dry shake first (no ice), then add ice and shake again. Double strain for the smoothest, foamiest finish.
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