Sheet-Pan Chicken With Grapes and More Recipes We Made This Week

It’s no secret that FooddeR editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites, click here .

March 28

I love a breakfast casserole—maybe because I grew up in Minnesota, but also because it’s an easy way to feed a crowd or meal prep for the week. Recently I made senior test kitchen editor Shilpa Uskokovic’s Cornbread Breakfast Casserole for a Sunday brunch, then packed up the leftovers for the rest of the week. It’s deeply savory, and the pickled jalapeños add a delightful vinegary heat. For some added nourishment and beauty, I added in sweet red bell peppers. —Urmila Ramakrishnan, associate director of social media

I’m always leaving work with a mishmash of groceries—sometimes tender herbs on their last leg, a bag of potatoes, and most recently, a one-pound log of ground lamb. After nursing it home (yes, I got stares on the subway), I decided to make these juicy lamb burgers . The meat is pepped up with ground coriander, garlic, and lemon zest. I skipped the arugula, and instead topped the burgers with cucumber ribbons, mint, and a swoosh of tangy yogurt . — Nina Moskowitz, associate editor, cooking

The other day I crossed paths with the tiniest bok choy in the world and had no choice but to buy a giant bag. Of course we have all sorts of fun bok choy recipes , but after a long day at work, I craved ease more than anything else. That’s when I remembered Leslie Yeh’s ode to Taiwanese-style greens. Boil them, season them, that’s it. Thanks to their petite size, the bok choy cooked in mere minutes. Then I hit them with soy sauce and some slivered ginger and garlic that I crisped in oil while the water was coming to temperature. Dreamy alongside instant mentaiko spaghetti . —Emma Laperruque, associate director of cooking

I don’t often make cocktails at home, and when I do they’re often classic standbys like a rye Boulevardier or fifty-fifty gin martinis . But when my colleague Kendra Vaculin made her effervescent Golden Hour in the test kitchen, I knew I had to expand my repertoire. It’s made with only a few ingredients: Suze , sparkling wine , ginger syrup, and a candied ginger garnish. Each sip is a fizzy delight. Bitter-floral Suze and the spicy-sweet syrup were the perfect complement to the dry Champagne I used, and what could be more fun than plopping a cube of candied ginger into a flute of bubbles and watching it fizz ? Bonus: The leftover ginger syrup added a welcome kick to my black tea and iced matchas. — Kelsey Jane Youngman, senior service editor

My boyfriend regularly stocks grapes in the fridge, the way many of us do lemons or milk. Between the red grapes and a pack of chicken thighs in the freezer, we were halfway to making this Sheet-Pan Chicken With Grapes and Fennel . This stunning weeknight recipe has you roast those three ingredients plus some sourdough—we used some stray fingerling potatoes this time around. The grapes become blistered and even sweeter as they roast, and their juices, mixed with those of the chicken, are worth sopping up every last drop. —Kate Kassin, editorial operations manager

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March 21

The other night, my husband steamed kabocha squash and served it alongside a creamy tahini-almond sauce from Sohla El-Waylly ’s cookbook Start Here . It was a large squash and we had so much left over. The next day, I decided to go Doctor Frankenstein in my kitchen, pulling inspiration from a couple recipes, starting with food director Chris Morocco’s Squash and Caramelized Onion Tart . I took the remaining tahini sauce and mixed it in with cottage cheese (for better or worse, I've become a protein bro). I then broke up the squash into chunks and tossed it with a fragrant tadka made from pantry spices. Clearing the fridge of remnant basil and cilantro, creamy caramelized onions, and crumbled turkey sausage, I layered all the disparate parts into a store-bought pastry crust . The result was weekday cooking at its finest: a little bedlam, a lot of flavor, and yes, more leftovers. —Joseph Hernandez, associate director of drinks

Sometimes you come across a recipe on TikTok, and wonder if it will actually work. In this case, the recipe in question was stuffed biscuits from content creator Jenn Eats Good . I had never had a stuffed biscuit before! But upon trying them out, I became hooked. The hefty mounds have enough staying power to last you to lunch—they’re filled with tangy jalapeños and protein-rich ground chicken . My favorite part: the cheddar. I went heavy-handed with this ingredient, giving the biscuits a skirt of crispy cheese. —Urmila Ramakrishnan, associate director of social media

Few things bring me joy like grilling shell-on shrimp on vacation. On a recent trip to visit family, I picked up two dozen fresh Florida pink shrimp and followed Molly Baz’s Grilled Shrimp With Old Bay and Aioli . It’s a winning combination of bold flavors and simple ingredients. And with mayonnaise prices climbing, it also seemed like a good time to learn how to whip up a batch of my own aioli. The aioli’s tangy richness balances the shrimp’s natural sweetness, while the charred lemon halves add a smoky-citrusy punch. — Ali Inglese, senior director, content production

I tend to get an itch this time of year to shut my computer and run away. I’ll go anywhere the deadlines won’t find me. (Years of spring break, refusing to release its grip on my psyche, I suppose.) I’m fortunate to have London calling in just a few weeks. Until then, I’ve got vibrant Paper Plane cocktails to tide me over. It’s a citrusy equal-parts cocktail featuring bourbon and delicate Amaro Nonino that’s just right for spring. Let one take you away too. —Joe Sevier, senior SEO and cooking editor

I never thought a simple broccoli recipe could woo my partner and I over, but senior test kitchen editor Shilpa Uskokovic’s 10-Minute Broccoli in Garlic Sauce is so good, we’ve added it to our personal arsenal. What makes the recipe special is a carefully calibrated combination of garlic, butter, chicken bouillon paste , sesame oil, cornstarch, and water. As the broccoli steams, the ingredients mingle and transform into a clingy sauce that coats the veg. The resulting tender florets are intensely savory with that how-does-it-taste-so-good flavor you get from takeout. It’s a perfect pairing for just about anything. —Jesse Szewczyk, senior test kitchen editor

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March 14

My bloodwork came back and turns out I am iron deficient. Was this karmic retribution for vocally ditching cast-iron pans and switching back to stainless steel? Immediately, I texted a friend who knows about such things for the best iron supplements to take. While I waited for them to arrive in the mail, I decided to feed myself foods that are high in iron. Deputy food editor Hana Asbrink’s miyeokguk was first on my list. Traditionally a restorative food for new mothers , the soup hinges on beef and seaweed, both iron-rich ingredients. I snipped the tangle of soaked seaweed with my scissors and cooked it all in the Instant Pot . Later that night, I ate a bowlful, silently willing it to build back my iron, or whatever the body does. — Shilpa Uskokovic, senior test kitchen editor

I’ve heard the reverent whispers about former staffer Zaynab Issa’s Preserved-Lemon Tea Cake for years, and I finally made it this past weekend. As a lover of tart desserts, I was eager for a lemon-forward, not-too-sweet cake. And, my oh my, does this recipe deliver. Because I already had a jar of this preserved lemon paste on hand, preparing the batter was incredibly simple: Dry ingredients are whisked in one bowl, while the wets come together in a stand mixer. Then the preserved lemon paste joins in with fresh lemon, followed by the flour mixture. Scrape the batter into a prepared pan and bake. I skipped the drippy glaze (I didn’t have powdered sugar on hand), but it was truly special nonetheless. And miraculously, it’s even better the next day. — Kelsey Jane Youngman, senior service editor

If there were ever a food item I could have endless amounts of, it’s spinach (my teammate, test kitchen editor Kendra Vaculin, is in firm agreement). In this in-between season of winter and spring, when my body craves freshness but the grocery stands are limited, I rely on flavorful and nutritious Korean namul, this one specifically , to keep me going. My favorite one is the simplest: a pinch of salt, a smidge of minced garlic, and a generous glug of toasted sesame oil (and toasted sesame seeds if you have ’em). Whole stem spinach is the best here, but you can certainly use a bag of adult spinach or turn to other greens like Swiss chard, collard greens, etc. —Hana Asbrink, deputy food editor

My friends helped me move—a treacherous task—so weeks later, I repaid them with a home-cooked meal in our new abode. I love them so much that I peeled a whopping 40 cloves of garlic (approximately three heads) to make this big pot of brothy chickpeas . The whole thing cooked down until the garlic became subtly sweet and the chickpeas delightfully tender. I attempted to serve eight people and buffed it out with whipped ricotta toast and shawarma-spiced cauliflower , but we all longed for more. Guess I’ll have to invite them all over and do it again. —Nina Moskowitz, associate editor, cooking

When I’m entertaining, my go-to dessert is almost always cheesecake. I find that it’s universally appealing (among my friends, at least), it can easily be made gluten-free, and it’s special. Over the years, I’ve leaned on the same trusty recipe: a thick, New York–style stunner . No one complains! Recently, wanting to try something new, I decided on a FooddeR classic, Basque Cheesecake from Molly Baz. I was delighted by the utter simplicity of preparing this dessert: no pulverizing and measuring of graham cracker crumbs, no scalding hot water bath poured in a roasting pan with the oven door ajar. Like a reflex, I can’t help but modify almost every recipe I make. In this case I add orange zest and a splash of almond extract. —Carly Westerfield, associate manager, audience strategy

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March 7

I ate senior test kitchen editor Shilpa Uskokovic’s basil chicken stir-fry —a stunning addition to the FooddeR 56 —countless times as she made it in the test kitchen. Then I eagerly went home and cooked it myself. I never imagined I could like the texture of ground chicken, but Shilpa’s cooking method ( adding a little baking soda ) shape-shifts the meat so that it’s delightfully springy, not the mealy texture I’m used to. With hardworking ingredients like fish sauce , hot chili paste, and basil , it’s tempting to eat the whole thing straight out of the pan with a spoon. Then I remembered the frozen block of noodles sitting in my freezer, plunged them into boiling water, and tossed them into the saucy chicken. —Jesse Szewczyk, senior test kitchen editor

If you are ambitious, you can make this recipe for lamb and zucchini dumplings in its entirety. I’ve made them before, dumpling wrappers and all, and it’s a fun project. But the real reason I keep it bookmarked is for the crispy skirt. Once the dumplings go into the pan, you pour in a flour slurry mixed with a splash of vinegar. The solution steams the potstickers before reducing to a thin, cracker-like layer that adheres to the wrappers in one big saucer you then crack apart. The vinegar lends a salt-and-vinegar-chip vibe that’s undeniably moreish. And it works with frozen dumplings too. I toss them into the pan straight out of the freezer. They take a little extra time to cook, but anyone I serve them to is no less impressed. —Joe Sevier, senior editor, SEO and cooking

I have been wanting a soothing wedding soup to turn to, so last week I riffed on this low-commitment one from Claire Saffitz, and this hearty one with noodles from the food blog Sweet Savory and Steph . I used ground lamb to make the mini meatballs, and ended up double-batching the recipe. That meant rolling out about 100 balls. This may seem like a lot, but I found the process to be meditative. The finished product has a medley of textures: al dente veggies, bouncy noodles, and tender meatballs. — Urmila Ramakrishnan, associate director of social media

I love a recipe with a forgiving ingredient list and Eric Kim’s Chickpea Salad With Gim is just that. I riffed on the specifics based on what I had around: a can of chickpeas with a packet of gim, and instead of red onion, a mix of shallot and scallion. From there, you can eyeball the dressing: a creamy, umami meld of mayo , sesame oil, rice vinegar, salt, pepper, and sugar. It was equal parts quick and delightful, plus vegetarian with a welcome salty-brininess. I opted for a heap of rice and some butter-sizzled kimchi as accompaniments, but it would also be great with crackers or lettuce cups. —Emma Laperruque, associate director of cooking

I spent last weekend in Ojai, California, for a bachelorette party/wedding celebration for one of my best friends. My job, as determined by the bride, was “food.” This meant assembling a huge platter of Turkish eggs and salads one morning, splattering pancake batter all over myself the next, and, finally, slow-roasting a side of salmon for our Oscar’s watch party dinner. I used Alison Roman’s recipe on the site, which features thinly sliced fennel, citrus picked ripe from the yard (a dream), and lots of dill. Even in a questionably appointed Airbnb kitchen, it was easy to make and a huge hit. —Kendra Vaculin, test kitchen editor