Pull-apart cheese bread and no-grate carrot cake

Cheerful recipes to celebrate the end of winter (or just the weekend).

View in browser|nytimes.com Continue reading the main story March 25, 2023 David Malosh for The New York Times. Food Stylist: Simon Andrews. A Springtime Tart, Pillowy Cheese Bread and No-Grate Carrot Cake There's a subtle celebratory vibe running through this week's collection of the most popular New York Times Cooking recipes. To toast the start of spring, try Melissa Clark's adaptable asparagus, goat cheese and tarragon tart; use your favorite fine herbs instead of tarragon, and swap in snap peas or broccolini if the asparagus spears in your shop are sad. Yewande Komolafe's bolo de cenoura, a chocolate-glazed carrot cake, also merits excitement because you don't need to get out the grater. For those observing Ramadan — or for anyone who celebrates the union of bread and cheese — there's rooti farmaajo (above). Ifrah F. Ahmed's recipe uses two cheer-inducing ingredients: sweetened condensed milk and spreadable cheese wedges. And the sight of Magnolia Bakery's banana pudding always signals some sort of festive atmosphere, even if the party is just you and your biggest spoon. One more thing worth celebrating: Right now you can enjoy a special rate on the complete Times experience with the All Access sale, ending soon. Subscribe today for unlimited access to News, Games, Wirecutter, The Athletic and, of course, Cooking. Continue reading the main story ADVERTISEMENT Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. Magnolia Bakery's Banana Pudding Recipe from Magnolia Bakery Adapted by Priya Krishna 30 minutes, plus at least 5 hours' chilling Makes 12 to 16 servings Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. Bolo de Cenoura (Carrot Cake) By Yewande Komolafe 1 hour 30 minutes, plus cooling Makes 12 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Rooti Farmaajo (Honeycomb Cheese Bread) By Ifrah F. Ahmed 2 hours Makes 30 rolls Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Asparagus, Goat Cheese and Tarragon Tart By Melissa Clark 1 hour Makes 6 to 8 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018