People are talking about the new Netflix series “With Love, Meghan,” and our own Julia Moskin traveled to California to spend the day with the Duchess of Sussex in her Montecito home kitchen. Certainly the sight of Prince Harry sporting Birkenstocks in the garden is thrilling, but what had me at the edge of my seat was Julia’s peek inside the freezer (full of tater tots).
You can read Julia’s article in today’s New York Times, and we’ve got two of Meghan’s recipes: There’s her herb-topped pasta salad with kale and zucchini, perfect for spring, and a vanilla pudding layered with banana and strawberries and a light sprinkling of vanilla wafer crumbs. They’re both available outside of the paywall (read: free!) if you’re not a New York Times Cooking subscriber. Bookmark both recipes for the next time you’re having friends over for a simple yet stylish meal, which is just how Meghan intended them.
Featured Recipe
Spring Garden Pasta Salad
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Then again, when are you not cooking for someone special (yourself included)? Sue Li’s lemony shrimp and bean stew is weeknight quick, requiring barely any chopping, yet feels elegant with outsize flavors from a short ingredients list including sweet leeks and smoked paprika. Sue suggests serving it with toasted slices of country bread or pita to scoop up all those garlicky beans.
If you have any pitas left over, save them to make chips for Lidey Heuck’s taverna salad. Her inspired recipe melds two classic dishes, Greek horiatiki and Lebanese fattoush, in one beautiful bowl. An ebullient mix of crunchy raw vegetables, tangy olives and capers and pan-fried halloumi, it’s got just the right balance of lightness and heft.
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