Cooking

Our Most Popular Recipes of April

Like an Easter salad, scallion rice, and gooey shortbread.
Mixed radishes softboiled eggs torn green olives garlic dill and black pepper tossed into a salad with a honey dijon...
Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine Keely

My local farmers market just reopened for the season, which means I was eagerly eyeing up lanky asparagus, little strawberries, and more spring goodness over the weekend. If you’re wondering what to cook with your produce haul, our most popular new recipes of April are a ripe place to start. Turn crunchy radishes into this Easter Salad with jammy eggs and mustard dressing—great for any holiday really, and great for desk lunches too. Or use an oversized bunch of scallions to overhaul a simple pot of rice; just add some crisp-skinned fish or buttery tofu and you’ve got dinner. We also have bright ideas for asparagus, spinach, carrots, and more, so whatever ends up in your basket has a delicious destiny. And of course, some spectacular desserts, like Millionaire’s Shortbread brought to you by the Bon Appétit Bake Club.

Keep reading to explore the most popular recipes of April.

  • Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Christine Keely
    3/10

    Cashew Chicken and Asparagus Stir-Fry

    Savory cashew chicken meets tender asparagus in this lightning-fast dinner.

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  • Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine Keely
    4/10

    Easter Salad

    With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

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  • Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine Keely
    5/10

    Neapolitan Cake

    Inspired by Wayne Thiebaud’s iconic Cake Slice, these three distinct layers start with one simple batter.

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  • Photo by Travis Rainey, Food Styling by Sean Dooley, Prop Styling by Emma Ringness
    6/10

    Popover-Topped Pot Pie

    A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

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  • Photograph by Elliott Jerome Brown Jr., Food Styling by Emilie Fosnocht, Prop Styling by Sean Dooley
    7/10

    Scallion-Speckled Rice

    Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.

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  • Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine Keely
    8/10

    Green Falafel Smash Burgers

    Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.

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Emma leads cooking coverage across Bon Appétit and Epicurious, focusing on service-forward content for home cooks. Depending on the hour, you might find her editing a series like Fourth Trimester or Feel-Good Food Plan, trying nine types of mayonnaise, marking up layouts for the print magazine, attending a test kitchen ... Read More
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