| It's tough enough to develop recipes from scratch, but imagine creating them so that they fit into a fictional world beloved by millions. That's what Nyanyika Banda did in "The Official Wakanda Cookbook," a collection of more than 70 dishes approved by "Black Panther" publisher Marvel. "Wakanda, the wealthy, technologically advanced, mountain-ringed land of the 'Black Panther' comics and blockbuster 2018 movie, though, occupies an even more rarefied role. It's not just the setting for the action in a beloved franchise; it has become a symbol of African greatness, a mythical place that feels like an actual homeland to many people, and not just to comics geeks with posters of King T'Challa on their bedroom walls," staff writer Emily Heil wrote when she interviewed Banda. "I definitely felt a combination of pressure and pride," Banda said. She can take pride in the delicious vegan Braised Kale and Tomatoes we featured from the story-within-the-story cookbook written from the perspective of a young woman chosen to be the royal chef to the king. Joe Yonan raved about this vegan, pantry-friendly Spicy Sesame Chile Oil Noodles from Stephanie and Mike Le's "That Noodle Life." The dish was so easy and tasty that while it was being photographed, Joe stepped away to whip up "another batch in minutes." We've all had spring on our minds. Daniela Galarza made a Minestrone Verde with scallions, asparagus and green peas. Food writer Christian Vazquez shared a recipe for Afghan leek dumplings served with meaty and yogurt sauces. Ellie Krieger recommends fresh peas for her Spaghetti With Smothered Peas. And this season is filled with so many reasons to celebrate with food, among them Ramadan and Easter. For those of you sitting down for your second seder, we also have ideas for the fluffiest matzoh balls as well as briskets, kugels and desserts. Have questions about cooking? Join us Wednesday, April 13, at noon (E.T.) for our weekly Q&A about food. We're here to help you make the most of the burgeoning spring season, too. Happy cooking!  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) A food writer created a story-within-a-story for a cookbook set in the fictional nation of Wakanda from the movie "Black Panther." By Emily Heil ● Read more » | | | Use store-bought chile oil (or chile crisp) and this becomes one of those pantry recipes you'll want to make again and again. By Joe Yonan ● Read more » | | | Green onions, celery, asparagus and lima beans fill this soup with verdant flavors. By G. Daniela Galarza ● Read more » | | | This traditional dish is bright in color and flavor, not to mention thrifty, thanks to some pantry staples. By Becky Krystal ● Read more » | | | Making aushak might be your path to realizing your affinity for spring's alliums. By Christian Vazquez ● Read more » | | | For a gloriously sumptuous meal, pasta with smothered peas will nourish and comfort. By Ellie Krieger ● Read more » | | | The best matzoh balls float. Here's how to make them. By Jessica Stolzberg ● Read more » | | | This flavorful salmon patty recipe can be made with other fish as well, such as tuna, snapper or sea bass. By Ann Maloney ● Read more » | | | This pantry-friendly savory oatmeal with corn and cheese proves that oats are for more than a sweet breakfast. By Aaron Hutcherson ● Read more » | | | |
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