Vegetables on vegetables on pasta

Matzo ball soup is in season, and the season is now. Passover starts tonight, and I think 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’s your matzo porridge for tomorrow morning—sweet or savory, your choice—and your fried chicken and matzo meal for Sunday.

I’ve also got you covered with Easter recipes, including ideas for using up those hard-boiled eggs that have a way of hanging around long after the hunt is over. Make this Egg Salad Sandwich recipe from Konbi in Los Angeles, perhaps the only such sandwich reminiscent of the sunrise. Or try Genevieve Ko’s recipe for beautifully marbled tea eggs, “a Chinese snack that all the aunts brought to my childhood church on Easter Sunday,” she writes. Or, whip up a Cobb salad that’s somehow quirky and fabulous when made fresh at home (as opposed to a soiled plastic keg at a midtown office desk).

Some of the following recipes would work for Easter, too, but for the most part, they’re just delicious anytime options. As always, let me know what you’re cooking at dearemily@nytimes.com. I love hearing from you.

A reader named Elisa wrote to me that she made green-on-green-on-green spring pasta, which made me hungry. Pasta and veggies make a very good pair, so imagine pasta with veggies in stereo. I thought of Ali Slagle’s Baked Spanakopita Pasta, a clever recipe inspired by Greek spinach pie and adding extra cheese and a variety of greens. This would also be nice for an Easter brunch.

Kay Chun uses hot mustard powder brilliantly in this Chicken on the Pan with Carrots and Potatoes recipe, combining the powder with honey and soy sauce for a glaze that caramelizes over the meat as it cooks. (Honey and spices are especially delicious partners when paired with succulent chicken.) If you thought you’ve seen every chicken and potato recipe on the planet, think again.

Check out this recipe.


This recipe from Melissa Clark is a side dish with such bold flavor and spring energy that all you really need is a simple protein to go with it, preferably one that cooks quickly while your asparagus is in the oven. Baked fish or chicken are the obvious choices; Fried eggs would reinforce the seasonal theme.

Check out this recipe.


Ifrah F. Ahmed’s version of the heavily spiced broad bean stew found throughout East and North Africa and the Middle East, mashes and mixes the favas into a fragrant tomato and onion sauce. Fuul, which has a few different spellings, is usually eaten with eggs for breakfast; During Ramadan it is ideal for suhur or iftar. It comes highly recommended by none other than Tejal Rao, one of The Times’ restaurant critics and author of our vegetarian newsletter, The Veggie. (Login here!)

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Reader Natalia emailed me to request meals that you can mix and match around the table that can feed a toddler and a preschooler (the age demo at my house does too). I love this approach, which I refer to as “Toppings Bar Cooking”: you make a base (pasta, chili, noodles, etc.) and everyone customizes it as they like. Mix and match bacon (which my kids would eat), avocado (probably), and lettuce and tomatoes (ha) in this fun recipe from Melissa Clark. Scrambled eggs would also be a good addition.

Check out this recipe.


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