Food

The 14 Best Dishes We Cooked This April

The month we fell in love with global pork sandwiches and fruit drinks

By SAVEUR Editors

April 29, 2016

From the world's best French fries to avocado-mint milkshakes, these are the recipes we fell for this April.

Six-Onion Pizza — The complex layers of flavor formed on this pie showcases the many wonders of onions: From puréed to caramelized to fresh. Get the recipe for Six-Onion Pizza »Todd Coleman

Baguette — This recipe reduces the length to fit in home ovens and calls for adding ice cubes to a hot cast-iron skillet to create steam. Get the recipe for Four-Hour Baguette »Todd Coleman

Full English Breakfast with Cumberland Sausage — English breakfasts, or fry-ups—hearty assemblages of meat, eggs, tomatoes, mushrooms, and baked beans—are traditional all over the UK. Get the recipe for Full English Breakfast »Food Styling by Maggie Ruggiero

Persian Cantaloupe Drink — Test kitchen director Farideh Sadeghin got the recipe for this refreshing melon drink from her Iranian-born father, who makes it by grating fresh cantaloupe and combining it with water, sugar, and fresh mint. You can add a little gin for a cooling summer cocktail. Get the recipe for Persian Cantaloupe Drink »Farideh Sadeghin

Spiced Dal with Peanuts and Dill — Dill adds a fresh flavor to this Maharashtrian-style dal. Get the recipe for Spiced Dal with Peanuts and Dill »Matt Taylor-Gross

Pork Roll Breakfast Sandwich — Make these hangover helpers with the processed meat pride of New Jersey: pork roll (a.k.a. Taylor ham). Get the recipe for Pork Roll Breakfast Sandwich »Matt Taylor-Gross

The World's Best French Fries — Perfectly fluffy inside, crisp and golden outside—these fries, from a skilled and glamorous home cook, might be the best we've ever had. Get the recipe for The World's Best French Fries »Matt Taylor-Gross

Avocado-Mint Shake — This chilly treat is an adaptation of one served at the Royale Eatery, a burger and shake shop in Cape Town, South Africa. A simple purée of avocado, ice cream, mint leaves, and ice, it's sweet, rich, and dense enough to stand a spoon in. Get the recipe for Avocado-Mint Shake »Laura Sant

Medianoche — With roast pork, ham, Swiss cheese, and pickles, this is almost identical to a Cuban sandwich, save for the bread, a sweet egg load that's similar to challah. Get the recipe for Medianoche »Farideh Sadeghin

Stretch's Chicken Savoy — The intoxicating smell of this New Jersey classic—roasted chicken laced with garlic, herbs, and red wine vinegar—hits you immediately. Get the recipe for Stretch's Chicken Savoy »Farideh Sadeghin

Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. They take more time to cook, but their flavor and texture are richer than instant grits. Get the recipe for Shrimp and Grits »André Baranowski

Rhubarb Tarte Tatin — In the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked. Get the recipe for Rhubarb Tarte Tatin »Todd Coleman

Dinner Party, Spring Pea Ravioli — Homemade ravioli is a great weekend project recipe. Make them on a Sunday and freeze them for the week ahead; you can pop them directly in the boiling water from the freezer—they'll just need an extra minute or so to cook. Get the recipe for Spring Pea Ravioli with Prosciutto & Pea Shoots »Farideh Sadeghin

Coconut Cake — Fresh coconut and its sweet water are the keys to this cake, passed down from SAVEUR associate food editor Ben Mims' grandmother, Jane Newson. A handy rotary coconut grater produces snow-like coconut flakes, but a hand grater works well, too.Todd Coleman

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