I am not one for spring cleaning, but I am one for spring cooking, throwing open the windows and airing out those stewy winter cooking habits. Whether I’m loading a skillet with everything green (like this herb-laden chicken dinner) or cranking up the grill on the first 60-degree day (hello, flank steak), I’m breezily banishing all thoughts of winter. Even the crispy coconut shrimp dish below is shouting “spring break!”
Add these recipes to your spring cooking bucket list, or even make one for dinner tonight. (That flank steak can be done easily indoors, too, if the weather isn’t cooperating.) We also published a new package of five easy baking recipes with excellent tips for picnics, bake sales, Easter, Mother’s Day or just because you feel like it — always the best reason.
Questions? Requests? I’m dearemily@nytimes.com, and I love to hear from you. And my colleagues at The New York Times would especially love to hear from you to learn more about your grocery-shopping habits. It’s part of a project looking at the state of grocery shopping in America; for more information, click here.
1. One-Pot Mushroom and Ginger Rice
Just about a perfect March meal, this new recipe from Hetty Lui McKinnon crosses the coziness of one-pot rice with bright ginger and plump mushrooms, which are lighter than meat but just as satisfying. I can’t wait to make this.
