Perky orange pimento cheese and the big box of Ritz crackers

Spring is for superb snacking.

View in browser|nytimes.com May 4, 2024 Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Pimento cheese and glazed meatballs, roasted green vegetables and no-bake cheesecake By Mia Leimkuhler Spring is for snacking superbly. It's the season of radishes dragged through butter, potato-pea samosas eaten on a park bench, a wedge of almond cake with a 3 p.m. iced (!) coffee. The days are longer, the sun is sunnier and the trees are flowerier, setting the scene for meandering, grazing and cheerful little meals to match the mood. I would like a Costco-size box of Ritz crackers and a bowl of traffic-cone-orange pimento cheese, that classic mix of Cheddar, red bell pepper and mayonnaise. As ever, you'll want to trot through the comments on this recipe: "There are as many different variations on pimento cheese as there are Junior League cookbooks in the South," aptly notes Esther, a reader. Someone else adds toasted pecans ("Maybe that's a Texas thing!"), another reader swaps in paprika for the chile flakes, and yet another adds onion and garlic powders. Then there's this hot tip to bookmark for barbecue season: "When I was a boy growing up in South Carolina, we had hamburgers with pimento cheese and chopped onions. It is out of this world." Featured Recipe Pimento Cheese View Recipe → Spring is also a good season for the slow cooker. Unexpectedly chilly evenings call for something warm and hearty, but I don't want to spend those newly daylight hours after work with my stove. Time, then, for Sarah DiGregorio's slow-cooker chicken ragù with herbed ricotta, a comforting dish perked up with a splash of vinegar and plenty of basil. What's a cheerful little meal without a meatball? Specifically these glazed lamb meatballs with golden raisins and pine nuts, a new recipe from Kay Chun. Serve them with orzo or long-grain rice for a satisfying dinner, or stud them with those frilly cellophane toothpicks for your fancy party. As this is a spring-focused newsletter about cooking, we must talk about green vegetables. Reem Kassis's narjissiya with asparagus, halloumi and sumac is a gorgeous mix of gently cooked eggs, salty halloumi, crisp pita, sour yogurt and tangy sumac bloomed in olive oil. To borrow Reem's notes: "Narjissiya refers to any of several dishes found in medieval Arab cookery books made with sunny-side-up eggs. The word itself means 'like narcissus,' a name likely chosen for the dish's vibrant white and yellow colors, just like the narcissus (daffodil) flower." Springtime in a pan. You could also bring home handfuls of scallions, asparagus and green beans, slick them with olive oil, salt and pepper and roast them at high heat, as Ali Slagle does for her roasted spring vegetables. That's springtime in the oven. Lastly, now is the time for all those beautiful desserts that would otherwise melt in summer's heat. Nik Sharma's no-bake mango lime cheesecake is a perfect pick for early May birthdays, graduation gatherings and generally any time you want a slice of something cool, creamy and cut through with tart lime and floral mango. ADVERTISEMENT WHAT TO COOK Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich. Slow-Cooker Chicken Ragù With Herbed Ricotta By Sarah DiGregorio 6 1/2 hours Makes 4 servings Kerri Brewer for The New York Times. Food Stylist: Spencer Richards. Glazed Lamb Meatballs With Golden Raisins and Pine Nuts By Kay Chun 50 minutes Makes 4 servings Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Narjissiya With Asparagus, Halloumi and Sumac By Reem Kassis 30 minutes Makes 2 to 4 servings Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell. Roasted Spring Vegetables By Ali Slagle 30 minutes Makes 4 servings Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne. No-Bake Mango Lime Cheesecake By Nik Sharma 45 minutes, plus 6 hours' chilling Makes 8 to 10 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox 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, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. 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