Recipes Holidays + Events 30 Recipes to Make in April By Food & Wine Editors Updated on March 31, 2022 Share Tweet Pin Email Trending Videos Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Although spring technically starts in March, April is when that warmer, brighter weather really starts to hit. We like to celebrate with vibrant dishes, from Savory Carrot Mochi with Pistachio Dukkah to Aperol Spritz Cake with Prosecco-Poached Rhubarb. In this recipe collection, you'll find those plus 28 other recipes to cook through this month. Whether you're looking for a new breakfast to wake up to (how does Soft-Cooked Eggs with Hollandaise and Ham sound?) or a showstopping dinner main, we've got you covered. Read on for all 30 recipes we're making in April. 01 of 30 Pastrami Pad Kee Mao (Drunken Noodles) Aubrie Pick Tender wide rice noodles pick up color and peppery, meaty flavor when charred in a wok with thick slices of pastrami. This speedy, flavor-packed dish by Kris Yenbamroong of Night + Market cooks up quickly, so have all the ingredients at the ready before heating the wok. Get the Recipe 02 of 30 Scrambled Eggs Florentine Eva Kolenko Fold spinach and mascarpone into soft scrambled eggs and spoon them over crostini for an easy appetizer that's perfect for Easter brunch (or any breakfast occasion). As a bonus, the dish comes together in just 15 minutes. Get the Recipe 03 of 30 Roasted Asparagus and Mushrooms Eva Kolenko In this recipe from chef Sarah Grueneberg, asparagus and mushrooms roast first in olive oil and then finish in butter for an extra dimension of flavor and a nice sheen. A drizzle of syrupy aged balsamic balances the earthiness of the mushrooms and slight char on the asparagus. Get the Recipe 04 of 30 Saba-and-Dijon-Glazed Easter Ham Eva Kolenko We're switching up the traditional sugar-crusted holiday ham by using saba, a sweet and slightly acidic syrup made from cooked-down grape must (similar to aged balsamic). We bake the ham on a bed of carrots and shallots so the drippings flavor the vegetables in the oven. Get the Recipe 05 of 30 Ricotta-Fava Toasts Eva Kolenko The delicate, milky flavor of fresh ricotta pairs with the grassy, lightly sweet taste of fava beans. Use best-quality cheese, produce, and bread here for a toast that's more than the sum of its parts. Get the Recipe 06 of 30 Birria Tacos Greg Dupree A combination of two meats creates the best balance of tender texture (from the chuck roast) and succulence (from the short ribs). Each taco gets slow-cooked flavor from the adobo sauce. Get the Recipe 07 of 30 Skirt Steak and Asparagus with Salsa de Semillas Victor Protasio Loaded with pumpkin seed kernels, cashews, and sesame seeds, salsa de semillas is a lesser-known but beloved Mexican nut-based salsa that's paired here with seared sliced skirt steak. If serving wine with the meal, we recommend a light, spicy Grenache. Get the Recipe 08 of 30 Crispy Potatoes with Avocado Salsa Victor Protasio Papas are traditionally deep-fried, but roasting smashed potatoes at a high temperature (with plenty of olive oil) yields a similar result with a fraction of the mess. Make the avocado salsa while the potatoes are roasting; it's the perfect creamy, cooling complement to the salty, crispy potatoes and bright, spicy jalapeños. Get the Recipe 09 of 30 Broccoli Rabe and Avocado Salad with Lemon Dressing and Herby Molten Eggs Jennifer Causey "Spring is the season when warm and cold ingredients ought to mingle on one plate, and this salad brings all that to life," cookbook author Andrea Slonecker says. "To serve, keep the soft-cooked eggs and the roasted rabe on the warm side, rather than cold, and compose the salad on plates with a bit of artistic flare. Then I would tell you to pour a glass of Chablis and enjoy this spring situation for lunch or dinner, whatever suits your fancy." Get the Recipe 10 of 30 Strawberry-Buttermilk Cobbler Eva Kolenko A mixture of spelt and almond flours, gently combined with cold butter and creamy buttermilk, creates tender, fluffy biscuits that cover this juicy strawberry cobbler filling. Use the sweetest, best-quality berries from the market; their flavor is the foundation of this seasonal dessert. Get the Recipe 11 of 30 Chicken-Carrot Kade Paan Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely Chef Samantha Fore's favorite Sri Lankan grab-and-go snack, maalu paan, a yeasty roll stuffed with spiced fish and potato, inspired this rendition, filled with curry-spiced chicken, leek, and carrot. Typically made with homemade dough, these get a speedy upgrade thanks to store-bought frozen rolls. Get the Recipe 12 of 30 Asparagus and Fava Bean Tart with Herbed Ricotta Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely Lemon zest and thyme add subtle fragrance to this showstopping tart's ricotta filling, balancing the savory Parmesan and prosciutto. Gently pressing on the par-baked pastry while spreading the filling is key to creating a crisp crust. Get the Recipe 13 of 30 Shallow-Poached Salmon with Leek Beurre Blanc Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Shallow poaching under a cartouche, a circle of parchment paper, yields tender fish in minutes. This method works with any mild fish, such as flounder, rockfish, or grouper. If any fillets are of uneven thickness (such as tapered portions near the tail), fold the thin portion underneath to achieve an even 3/4-inch thickness. Get the Recipe 14 of 30 Smoked Trout with Roasted Radishes and Fennel–Stone Fruit Salad Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely At Racines in New York City, chef Diego Moya served confit trout with an almond oil, apricot kernel vinegar, and honey vinaigrette with tart underripe peaches. This homage leans on store-bought smoked trout and aged sherry vinegar for a weeknight-friendly dish. Get the Recipe 15 of 30 Fig and Caramel Nut Tart Photo by Caitlin Bensel / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Rich, barely bitter caramel, deeply toasted nuts, and chewy figs combine in a buttery crust for a dessert designed for pairing with Madeira. A pinch of flaky sea salt makes it the perfect end to a long lunch. Get the Recipe 16 of 30 Bucatini with Mushroom Ragù, Dandelion Greens, and Tarragon Photo by Caitlin Bensel / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen This meatless ragù gets rich flavor from dried morel mushrooms in this first-course pasta that's hearty without being filling. Save time by chopping the vegetables in a food processor; take care to not puree them. Get the Recipe 17 of 30 Thai-Style Shrimp Cocktail Aubrie Pick Kris Yenbamroong of Night + Market invites a quick garlic aioli and super spicy fish sauce–based dipping sauce to the shrimp cocktail party. Serve the shrimp alongside ramekins of aioli and nam jim seafood sauce for dipping, or arrange the shrimp around the rim of a coupe glass filled with nam jim for more intense flavor. Get the Recipe 18 of 30 Sautéed Italian Sausage with Onions and Peppers Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Searing sweet Italian sausage in a dry skillet renders the fat, resulting in a deliciously crispy outer skin. Tender bell peppers add a welcome vegetal sweetness to this one-pan dinner while they cook down in a blend of savory chicken broth and tangy vinegar perfect for sopping up with crusty bread. Sausage, peppers, and onions is a great dinner to pair with a red wine, says sommelier Theo Lieberman of Pasquale Jones in New York City, who provided the inspiration for this recipe. To go with the sausage, peppers, and onions, he says, "I've been digging Forlorn Hope's Queen of the Sierra red — I like it chilled. It's easy to drink and lends itself to all kinds of food." Get the Recipe 19 of 30 Blueberry and Meyer Lemon Breakfast Pastry Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Baking up flaky and buttery in a few short minutes, frozen puff pastry is the secret to simple morning pastries. This sweet, easy breakfast pastry comes together without much planning (just thaw some puff pastry the night before). Be sure to leave the one-inch border around the edges of the filling to prevent the sweet jam and tangy Meyer lemon–flecked cream cheese from escaping during baking. The tart dried blueberries aren't just a pretty topping; they help balance the sweetness of this nostalgic breakfast treat. While the cream cheese filling and assembly are essential, feel free to play with your choice of fruit preserve in place of the blueberry preserves, or try adding a few chocolate chips if the occasion calls for it. Get the Recipe 20 of 30 Shaved Beet and Carrot Salad With Citrus-Scallion Dressing Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver This gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine and dresses them up for spring with a citrus-scallion vinaigrette so delicious, recipe creator Leah Koenig says, "I sneak it straight from a spoon." Crisp arugula serves as the base for this bright, earthy salad. Topped with nutty almonds and the tart dressing (which is balanced with honey), this salad is special enough to serve at a holiday meal. Koenig includes it on her table for Passover, alongside her Chicken, Potatoes, and Leeks with Pine Nut Gremolata, but it is just as delicious as a quick, light lunch. Get the Recipe 21 of 30 Soft-Cooked Eggs with Hollandaise and Ham Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Winemaker and restaurateur André Mack shared the recipe for this elegant breakfast dish of ham thinly sliced with eggs and hollandaise. The salty ham complements golden, jammy egg yolks and a simple hollandaise, showcasing the excellence of each ingredient in this classic dish. Patience is key with hollandaise; adding only a little butter at a time helps the sauce come together without breaking. At & Sons, his ham and wine bar in Brooklyn, Mack uses Mangalista ham in this recipe, but any thinly sliced ham will do nicely. Mangalista ham is smoked over hardwood, giving it a deliciously savory flavor, but also high in fat, so it stays moist and tender even after smoking. Get the Recipe 22 of 30 Pork Chops with Sherry Pan Sauce with Ras Al Hanout Photo by Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis Dry sherry lends an oxidized, nutty complexity to this pan sauce. Sweetened with fresh orange juice and dried fruit, it's perfect with pork chops or seared duck breasts. The technique here relies on rendering fat from the meat, setting it aside, and using that fat to bloom beautifully complex ras al hanout in the pan, before deglazing it with sherry to incorporate every bit of flavor into the final sauce. This recipe is written for pork chops, but you can make the sherry pan sauce from other proteins; start from step two, working with one tablespoon of reserved drippings, and proceed as written. Get the Recipe 23 of 30 Madeira-Braised Swiss Chard with Garam Masala, Sultanas, and Toasted Almonds Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Swiss chard cooks down into tender, silky ribbons when braised with fruity Madeira and complex, tangy, earthy garam masala in this recipe. Be sure to have some bread on-hand to use to sop up the flavorful cooking liquid. Get the Recipe 24 of 30 Savory Carrot Mochi with Pistachio Dukkah Photo by Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis Spring carrots are celebrated three ways in this recipe from 2021 F&W Best New Chef Gaby Maeda: rolled into chewy mochi dumplings, pickled, and roasted. Using the signature method she came up with at State Bird Provisions in San Francisco, Maeda makes bouncy carrot mochi from scratch by combining fresh carrot puree with mochiko, sweet rice flour, and then fries them in butter to give them a crispy-chewy texture. Served alongside her pickled carrots, pistachio dukkah, and roasted carrots, the dish is a riot of color, texture, and flavor. Get the Recipe 25 of 30 Rosé-Marinated Grilled Leg of Lamb with Walnut Salsa Fresca Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Studding a leg of lamb with anchovies adds savory depth to this beautiful cut of meat flavored with a garlicky, herbal rosé-based marinade. The flavors in the walnut salsa fresca served alongside mirror those of the marinade, bringing a final dose of richness and flavor to this standout dish. Get the Recipe 26 of 30 White Asparagus Soup with Pickled Ramps and Hazelnuts Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver André Mack's silky white asparagus soup is buttery and creamy with mild sweetness from the asparagus and a touch of acidity from the pickled ramps that brightens the entire dish. Roasted hazelnuts and hazelnut oil lend a deliciously nutty body to the soup and make a beautiful garnish. If ramps are out of season, spring onions make a good substitute here. Straining the soup thoroughly is key to its final, silken texture. Mack serves this dish at & Sons, his ham and wine bar in Brooklyn. Get the Recipe 27 of 30 Chicken, Potatoes, and Leeks with Pine Nut Gremolata Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver For the crispiest skin and most flavorful meat, roast bone-in, skin-on chicken thighs and legs over a bed of leeks and potatoes, where they render fat and absorb flavor. A quick turn under the broiler imparts a golden finish to the chicken thighs and legs before they're basted in pan juices and dressed with a zippy gremolata made from toasted pine nuts, garlic, and parsley. Cookbook author Leah Koenig loves to serve these during the Passover holiday, but they're a special dinner any night of the year. Get the Recipe 28 of 30 Aperol Spritz Cake with Prosecco-Poached Rhubarb Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Choose deep red stalks of rhubarb for the most vibrant color atop this springtime dessert. The poached rhubarb syrup slowly soaks into the sponge, lightly glazing the top while adding delicious moisture to the cake below. Get the Recipe 29 of 30 Mafaldine with Pea Shoot—Meyer Lemon Pesto Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Fresh pea shoots, parsley, and dill make a verdant pesto balanced with salty ricotta salata cheese and nutty roasted sunflower seed kernels. The bright sauce clings beautifully to ruffled mafaldine pasta, but any textured pasta shape will work well. Sommelier Raquel Stevens of Leeward in Portland, Maine, provided the inspiration for this dish. She loves to pair it with Colle Trotta Q500 Passerina, a complex white wine from Abruzzo made from the Passerina grape. "The bright green pea shoots and salty sheep's milk cheese are balanced beautifully by the Colle Trotta Passerina's notes of ripe peach and wildflower honey," she says. Get the Recipe 30 of 30 Herb Garden Matzoh Ball Soup Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Matzoh ball soup gets a glow-up in this version by cookbook author Leah Koenig, with fresh parsley, dill, chives, and fennel fronds in the matzoh balls themselves, plus more herbs, lemon zest, and edible flowers adding color and bright, spring flavors to each finished bowl of soup. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit