What to Cook in April

April 1, 2014

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 »Joseph de Leo

Chilled Macadamia Gazpacho with Cured Asparagus — Sweet macadamia nuts, toasted to deepen their flavor, give a creamy base to this creative chilled gazpacho with asparagus. Get the recipe for Chilled Macadamia Gazpacho with Cured Asparagus »Romulo Yanes

Simnel Marzipan Bonbons — 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 »Joseph de Leo

Spring Vegetable Barigoule — This lightened-up this Provençal classic showcases spring's snappy asparagus and sweet peas. See the recipe for Barigoule of Spring Vegetables »Romulo Yanes

Puntarelle and Dandelion Green Salad — Dandelion greens and sturdy, slightly bitter puntarelle (an Italian chicory) stand up to honey-mustard vinaigrette in this assertive spring salad.Romulo Yanes

Lemon Custard Tart — Use leftover dough from the butter crust of this creamy lemon custard pastry to make decorative cookies to adorn the outside.Joseph De Leo

Clam Risotto with Grilled Shrimp — Clam juice amplifies this creamy risotto adapted from a dish at Newport, Oregon's Ocean Bleu @ Gino's.Ingalls Photography

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 »Todd Coleman

Espàrrecs Amb Vinagreta (Catalan Asparagus Vinaigrette) — A deceptively simple vinaigrette of olive oil, white wine vinegar, chopped parsley, and crushed tomato transforms simple steamed asparagus into a sumptuous and well-turned-out dish—exactly what a great dressing should do.Penny De Los Santos

Spinach Buttons (Spinatknöpfli) — This vivid green spätzle-like noodle dish from southwestern Germany can be eaten plain or with melted or browned butter.Ingalls Photography

Spice Braised Rhubarb — Orange juice, honey, and spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote. Get the recipe for Spiced Braised Rhubarb »Todd Coleman

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

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) »Maxime Iattoni

Roasted Lamb with Rosemary (Arni me Dendrolivano) — Roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.Penny De Los Santos

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