What to Cook in April

Preserved lemon, a Moroccan staple, brightens this simple spring dish. See the recipe for Morels with Mint, Peas, and Shallot »

Chilled Macadamia Gazpacho with Cured Asparagus

Marzipan, a sweet paste of almond meal and sugar, is laced with spices, brandy, and lemon juice for these simple treats. Get the recipe for Simnel Marzipan Bonbons »

Use leftover dough from the butter crust of this creamy lemon custard pastry to make decorative cookies to adorn the outside.

Clam juice amplifies this creamy risotto adapted from a dish at Newport, Oregon’s Ocean Bleu @ Gino’s.

This side dish from Andrea Reusing’s Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld. See the recipe for Fresh Peas With Lettuce and Green Garlic »

Espàrrecs Amb Vinagreta (Catalan Asparagus Vinaigrette)

Spinach Buttons (Spinatknöpfli)

Spiced Braised Rhubarb

These Indian-style salmon filets are marinated in a spice-infused yogurt sauce, then baked until perfectly crisp.

Traditionally associated with Easter, this cheese bread from Paraguay has a dense chewy texture similar to the classic wheat bialys New Yorkers are so fond of. This recipe was shared with us by Judy Haubert, who learned how to make it from a Paraguayan friend. See the recipe for Paraguayan Chipa (Easter Breakfast Bread) »

Roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor. Get the recipe for Roasted Lamb with Rosemary (Arni me Dendrolivano) »