Happy Saturday. Forget false spring. Here in DC, we skipped straight to false summer — with temps in the 90s this week. To prepare for the (very) warm days ahead, here’s what I’m up to this weekend:
I haven’t been to Old Navy since the flip-flop wall days, but I have my eye on this highly anticipated designer collab, which is Katie Holmes-approved and sure to sell out. Perfect tank top, I’m coming for you.
According to Vogue, this is the only dress you need this summer. And considering I already have one wedding and a couple baby showers to attend, who am I to argue with Vogue?
Upgrading my patio with this $17 find. It’s secretly the key to a chic outdoor space — and it looks just as expensive as versions that cost five times as much.
I’ll cool down at Milk Bar, which just teamed up with a truly unexpected brand on a new breakfast-inspired dessert. It’s sweet, salty, and might actually be the best thing since Cereal Milk Soft Serve (IYKYK).
After a full year of denial, I’m finally embracing this shoe trend — apparently, the only one millennials and Gen Z can agree on. Elementary-school me would be stunned.
— Melissa Goldberg / Senior Editor / Washington, DC
Sure, This Weeknight-Friendly Pasta Looks Stunning — But It Tastes Even Better
theSkimm
Another week, another dinner where we’re torn between eating our veggies like responsible adults and just face-planting into a bowl of creamy pasta. Dishing Out Health’s Creamy Caramelized Leek Pasta is how you do both. The gloriously green dish starts with jammy leeks, sweet peas, fresh basil, and what seems like an absurd amount of spinach, all of which is blended into a creamy, dreamy sauce that perfectly clings to every ridge of rigatoni. Add plenty of Parm and a crispy breadcrumb topping — and you’ll have what’s objectively the best and most delicious way to get your greens.
The Time Commitment: About 45 minutes.
Key Tips: While the recipe calls for anchovy-infused breadcrumbs, you can skip the tinned fish entirely, says Jamie Vespa (aka Dishing Out Health). And don’t be afraid to make swaps: Use kale, arugula, or Swiss chard instead of spinach, and any short pasta shape (orecchiette, fusilli, shells) will work equally well.
Other Takes: For more light, bright, and impossibly good spring pastas, try…
Creamy Burrata Pea Pasta. Any dish with the World’s Greatest Pasta Shape™ will be good. But throw in an unforgettable sauce and a generous serving of cheese? Even better.
Pasta al Limone with Asparagus. Even asparagus skeptics will be converted by this 30-minute dinner. Just take this comment: “This dish was tasty, satisfying, AND made my husband look favorably upon asparagus.”
Artichoke Pesto Lumache. This twist on traditional pesto includes lemon juice, artichokes, and peppery arugula — so yeah, make extra. Trust us.
