April 2025 Editor Picks: Seasonal Recipes and Fresh Inspiration
Elevate weeknight dinners and sweet treats with vibrant, market-fresh ingredients.
April 2025 Editor Recommendations: Embrace the Flavors of Spring
With spring in full swing and the markets brimming with crisp greens, tender vegetables, and a gentle promise of warmth, our editors have gathered their latest favorite recipes and cooking finds for April 2025. From quick weeknight meals and nostalgic childhood treats to inventive vegetable sides and desserts, here’s what our team is making, loving, and recommending for your kitchen this month.
What’s Cooking This Month: Editor-Approved Recipes
The shift from winter’s hearty fare to spring’s lighter plates inspires dishes that balance comfort and freshness. Each editor shares a recipe—or two—that they’ve tested, tinkered with, and adore. Whether you’re meal-prepping, entertaining, or just craving something new, there’s a pick for every palate and mood in this collection.
Spring Green Shakshuka with Peas and Feta
Recommended by: Amelia
As fresh produce starts trickling in, Amelia turns to a vibrant green shakshuka, replacing tomato sauce with a lush mix of leeks, spinach, and spring peas. Eggs are gently poached in the verdant sauce, then finished with big crumbles of feta and a drizzle of olive oil. Eat it with crusty bread for breakfast, brunch, or even a light supper.
- Sauté leeks until soft, add spinach and peas
- Create wells and crack eggs in; cover and cook until set
- Scatter with feta and fresh parsley
- Optional: add chili flakes for gentle heat
Crispy Chicken Milanese with Lemony Arugula Salad
Recommended by: Marcus
Simple but striking, Marcus brings crispy, golden chicken Milanese to the table, topped with a peppery arugula and shaved fennel salad dressed in lemon juice. The secret, he notes, is pounding the chicken breasts evenly and letting them rest after breading before frying—they emerge perfectly crisp without being greasy.
- Pound chicken cutlets, dredge in flour, egg, and panko
- Shallow fry in olive oil until crisp
- Toss arugula, fennel, and red onion in a lemony vinaigrette
- Serve salad over hot milanese for contrast
Asparagus and Ricotta Tart
Recommended by: Lin
Lin’s spring showstopper is an asparagus tart that’s ideal for gatherings. A flaky puff pastry base is slathered with herbaceous ricotta, then lined with blanched asparagus spears and baked until golden. Serve it warm or at room temperature, sliced into squares alongside a simple salad.
- Roll out puff pastry, score a border, pre-bake
- Mix ricotta, chives, lemon zest, and garlic
- Spread on pastry, arrange asparagus in neat rows
- Bake until pastry is crisp and edges are golden
Spicy Szechuan-Style Stir-Fried Eggplant
Recommended by: Omar
A craveable dish first enjoyed at a neighborhood restaurant, Omar’s Szechuan eggplant captures sweet, smoky, and numbing spice on the home stove. Japanese or Chinese eggplant are ideal. Spoon the glossy, chile-oil-laced sauce over rice for a comforting meatless dinner.
- Slice eggplants, salt to remove moisture, then pat dry
- Stir-fry with garlic, ginger, and Szechuan peppercorns
- Add soy, black vinegar, and a dash of sugar
- Toss with scallions and serve hot
Classic Tofu Salad with Sesame Dressing
Recommended by: Mel
For an easy lunch, Mel riffs on a Japanese tofu salad studded with cucumber, radish, and carrots. The creamy sesame dressing comes together in seconds and can double as a dip for raw veggies. Top with crispy shallots and nori for crunch and flavor.
What others are reading
- Cubed silken or firm tofu, well drained
- Arrange with sliced cucumbers, radishes, and julienned carrots
- Whisk tahini, soy, rice vinegar, and a hint of maple syrup into a dressing
- Drizzle on salad, garnish as desired
Salt-and-Vinegar Roasted Potatoes
Recommended by: Jon
Jon’s spring favorite takes a pub snack classic and roasts it till golden: salt-and-vinegar potatoes. Boiled until par-cooked in vinegary water, then roasted at high heat, these potatoes emerge deeply flavored with puckery tang and irresistible crispness. Perfect as a side for grilled meat or eggs.
- Boil baby potatoes in water plus a good amount of vinegar
- Drain, dry, and toss with oil, salt, and more vinegar
- Roast at 450°F until golden and crisp
- Finish with flaky salt and chopped chives
Caramelized Cabbage Pasta
Recommended by: Anya
Inspired by her grandmother’s cooking, Anya brings together cabbage and pasta in a dish that’s deeply savory. The secret is slowly caramelizing shredded cabbage in butter until golden and sweet, then tossing with wide pasta and a restrained shower of Parmesan. Equal parts peasant food and modern comfort.
- Shred cabbage, cook in butter low and slow
- Add onion, garlic, and caraway seeds
- Toss with hot pasta—papardelle or egg noodles are great choices
- Season to taste and finish with parsley
Editor’s Favorite Pantry Pick: Chili Crisp
Topping nearly everything with a spoonful of chili crisp remains one editor’s secret to more interesting meals. Whether homemade or store-bought, a good chili crisp balances heat, garlic, and a subtle sweetness. It brings fried eggs, dumplings, noodles, or even plain rice to life.
- Add chili crisp to salad dressings or hummus for a kick
- Try on grilled vegetables or roasted potatoes
- Mix with mayonnaise for a spicy sandwich spread
Sweet Treats for Spring: Editors’ Dessert Recs
Almond Butter Chocolate Chip Cookies
Recommended by: Sara
Chewy, nutty, and packed with big pockets of chocolate, Sara’s cookies balance indulgence with wholesome flavor. Almond butter keeps them moist for days, and a little sprinkle of flaky salt draws out the richness. Great for lunchbox treats or late-night snacks.
- Cream almond butter and sugar, then add egg and vanilla
- Stir in chocolate chunks, scoop, and bake until just set
- Top with sea salt before cooling
Strawberry Rhubarb Crisp
Recommended by: Joe
With the first stalks of rhubarb hitting the markets, Joe whips up a classic strawberry rhubarb crisp—sweet, tangy, and crowned with a buttery oat topping. Serve warm with vanilla ice cream for the ultimate spring dessert.
- Slice rhubarb and strawberries, toss with a bit of sugar and cornstarch
- Mound in a baking dish, top with a crumbly mix of oats, flour, and butter
- Bake until bubbling and golden
Keepsakes, Habits, and Editor’s Picks: Spring Kitchen Advice
- Keep a small batch of flavored butters (herb, chili, lemon) to brighten any quick weeknight meal.
- Batch-cook grains or beans on weekends for faster, healthier lunches all week.
- If you find yourself stuck in a cooking rut, try swapping out one “default” pantry item for something you never use (e.g., use farro instead of rice, or try preserved lemons where you’d usually use fresh).
- Don’t overlook frozen vegetables for recipes like shakshuka or stir-fries—they can be fresher than limp ‘fresh’ produce outside peak season.
April 2025: In-Season Ingredient Guide
| Vegetables | Herbs | Fruits |
|---|---|---|
| Asparagus Peas Spinach Radishes Artichokes | Mint Chives Dill Parsley | Strawberries Rhubarb Citrus |
Frequently Asked Questions (FAQs)
Q: What’s the best way to preserve spring herbs?
A: Chop tender herbs like parsley, dill, and mint, blend with olive oil and freeze in ice cube trays for year-round freshness.
Q: Can I substitute frozen vegetables in these spring recipes?
A: Yes. For dishes like green shakshuka or vegetable stir-fries, high-quality frozen peas, spinach, and even leeks work well to save prep time without losing flavor.
Q: What pantry staples help transition cooking from winter to spring?
A: Stock up on citrus for brightness, nut butters for quick sauces, and a few jars of pickled vegetables or capers to punch up fresh salads and grain bowls.
Q: How do I get maximum crispness on roasted potatoes?
A: Boil potatoes first, then let them dry and rough up their outsides a bit before roasting with plenty of oil at high heat.
Q: What’s an easy dessert to make with spring fruit?
A: A fruit crisp with oats, a galette, or even a quick skillet cobbler using the season’s best berries and rhubarb makes for a no-fuss sweet ending.
Quick Tips for Cooking in April
- Brighten your meals with lemon zest, fresh herbs, or a drizzle of extra-virgin olive oil.
- Try swapping out winter grains for lighter options: use bulgur, couscous, or quinoa as salad bases.
- Let produce shine—aim to pair vegetables with just one or two complementary flavors, not more.
- Mix and match roasted veggies for easy lunch bowls with beans, tofu, or grilled chicken.
References
Similar Articles
Read full bio of medha deb
