The 14 Best Dishes We Cooked This April

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

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 »
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 »

Full English Breakfast

Full English Breakfast with Cumberland Sausage

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 »

Spiced Dal with Peanuts and Dill

Spiced Dal with Peanuts and Dill

Pork Roll Breakfast Sandwich

Pork Roll Breakfast Sandwich

The World’s Best French Fries

The World’s Best French Fries

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 »

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 »

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 »

Rhubarb Tarte Tatin

Rhubarb Tarte Tatin

Spring Pea Ravioli with Prosciutto & Pea Shoots

Spring Pea Ravioli with Prosciutto & Pea Shoots

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.