April feels like the first real month of spring. Revel in the warmer weather and the coming holidays with lemony cauliflower, roasted lamb, chewy macaroons, and more. From fresh peas to spicy rhubarb, here are the dishes we can’t wait to make this month.
Morels with Mint, Peas, and Shallot
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 »
Spring Vegetable Barigoule
Puntarelle and Dandelion Green Salad with Honey and Olive Vinaigrette
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.
Fresh Peas With Lettuce and Green Garlic
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.
Paraguayan Chipa (Easter Breakfast Bread)
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) »
Roasted Lamb with Rosemary (Arni me Dendrolivano)
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) »