April's Most Popular Recipes

From New Orleans to Greece to Kenya, April's recipes truly spanned the globe. Here are our 12 most viewed and shared recipes from the month. How many did you try at home?

Mr. B's Barbecued Shrimp

Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic dish from Mr. B's Bistro in New Orleans. See the recipe for Mr. B's Barbecued Shrimp »Todd Coleman

Greek Salad (Horiatiki)

This refreshing salad takes on various guises in Greece depending on what vegetables are in season, but it almost always features feta and a dusting of dried oregano. See the recipe for Greek Salad »Todd Coleman

Baked Chicken with Peppers

Slow-braised chicken with peppers and onions is a soul food staple. This version, from Bertha's Kitchen, is seasoned with plenty of paprika. See the recipe for Baked Chicken with Peppers »Todd Coleman
Quinoa Veggie Burger with Roasted Red Pepper Relish

Quinoa Veggie Burger with Roasted Red Pepper Relish

Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and—the ingredient that really makes it—quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite. This veggie burger is infinitely versatile when it comes to toppings, but we particularly like it with a cumin-accented relish of roasted red peppers.Helen Rosner
Fried Chicken Livers

Fried Chicken Livers

Former deputy editor Beth Kracklauer traveled to Louisville, Kentucky, with her father for her survey of the best bar foods in that city. These fried chicken livers topped the list and make a stellar accompaniment to an ice-cold beer.André Baranowski

Rhubarb Upside Down Cake

For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked. See the recipe for Rhubarb Upside Down Cake »Todd Coleman
Chicken Stewed in Coconut Milk (Kuku Wa Nazi)

Chicken Stewed in Coconut Milk (Kuku Wa Nazi)

Coconut milk is used in chicken stews from Southeast Asia to Africa, from which this fragrant dish hails.James Fisher

Pasta with Grilled Artichokes

Pasta with Grilled Artichokes
Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Get the recipe for Pasta with Grilled Artichokes »Todd Coleman
Ham and Cheese Soufflés

Ham and Cheese Soufflés

Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. Light as air and flecked with cheddar and chives, they should be served right out of the oven.André Baranowski
Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk)

Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk)

Redolent of garlic, cumin, and mint, these Middle eastern chicken kebabs can be served with basmati rice or flatbread.Dylan + Jeni
Crab Maison

Crab Maison

A popular appetizer at Galatoire's restaurant in New Orleans, this light and satisfying salad is a great lunch with crusty French bread.Anna Stockwell

Poached Salmon with Saffron Sauce

Rich, sweet Norwegian salmon and briny mussels are served in an elegant broth subtly seasoned with saffron, fennel, and tarragon. See the recipe for Poached Salmon with Saffron Sauce »Todd Coleman