Our 10 Most Popular Recipes in April

Take a peek at April’s most-viewed recipes, and you’ll see that spring is well underway. With not one but two no-churn ice creams making the list, it’s clear that sunnier days are fast approaching. Along with warm-weather-friendly desserts, hosting-rea…

Take a peek at April’s most-viewed recipes, and you’ll see that spring is well underway. With not one but two no-churn ice creams making the list, it’s clear that sunnier days are fast approaching. Along with warm-weather-friendly desserts, hosting-ready recipes were a hit in April. Rick Martínez’s Empanadas de Rajas Con Crema are the ideal snack or starter at your next get-together, and springy soups—like Polish Dill Pickle Soup from our food editor, Emily Ziemski, and Erin O’Brien’s Albondigas—can easily feed a crowd. Shareable sweets, from Salted Toffee & Coffee Blondies to Chocolate Dipped Croissant ‘Biscotti,’ are no-brainers for closing out the meal.

In no particular order, here are the recipes our community cooked and loved most in April 2023.

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Pizza in Philly, a Holiday Sneak Peak & a New Era in Genius Recipes

I’m just back from skiing and college tours. Conclusion: I love a chewy, over-salted ski lodge French fry, but the rest of the ski food category could use some disruption!
Food in Philadelphia:

The college tours around Philadelphia allowed me to intr…

I’m just back from skiing and college tours. Conclusion: I love a chewy, over-salted ski lodge French fry, but the rest of the ski food category could use some disruption!

Food in Philadelphia:

The college tours around Philadelphia allowed me to introduce our kids to a hoagie, and produced some solid restaurant recs:

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Dirty Martini Dressing, a Table-Styling Showdown & the Great Dryer Ball Mystery of 2023

It’s March in New York City, which means we dream of asparagus and t-shirt weather—as we’re getting lashed with cold, windy rains. But it’s the greatest city in the world, folks. Yep, yep it is.

I’m heading out soon for spring break with my family (sk…

It’s March in New York City, which means we dream of asparagus and t-shirt weather—as we’re getting lashed with cold, windy rains. But it’s the greatest city in the world, folks. Yep, yep it is.

I’m heading out soon for spring break with my family (skiing and college tours!) so let me get to the point, aka hit my deadline real quick:

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11 Melina Hammer Recipes With 5-Star Ratings From Our Community

If you’re familiar with my recipes—if not, welcome!—you probably know that I tend to focus on seasonal fare, with an emphasis on plant-based, locally grown ingredients (sometimes even from my own garden). With such an emphasis on produce, many of my …

If you’re familiar with my recipes—if not, welcome!—you probably know that I tend to focus on seasonal fare, with an emphasis on plant-based, locally grown ingredients (sometimes even from my own garden). With such an emphasis on produce, many of my recipes are perfect for the arrival of spring. Think: Asparagus and Fava Beans With Tonnato or Pickled Peaches With Burrata Toasts, a dish that’s ideal for firmer, earlier-in-the-season fruit.

With spring officially in swing, here are 11 of my favorite recipes for warmer-weather eating—each one of ‘em with a five-star rating from the Food52 community—complete with an invitation to add them to your own repertoire.

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Our Food Editor’s Dream Easter Brunch

I grew up in a predominantly Polish family, so most of my childhood Easters were filled with potatoes, pierogi, kielbasa, a butter lamb (or Baranek wielkanocny), and a glazed ham—all of which we’d eat after a ruthless Easter egg hunt in my grandparents…

I grew up in a predominantly Polish family, so most of my childhood Easters were filled with potatoes, pierogi, kielbasa, a butter lamb (or Baranek wielkanocny), and a glazed ham—all of which we’d eat after a ruthless Easter egg hunt in my grandparents’ yard (I’m the youngest of 8 cousins and we are competitive). These days, I like a lot more green in my spreads and I like to add a few non-traditional items, as my Easter celebration has pivoted into more of a spring equinox celebration with friends. Invited to the party are lots of small, snackable items that can fill up the plate without taking over, like sliceable tarts and snacking cakes. Of course, the one thing I’ve kept is the butter lamb, because how could you not want that sweet creature on your table?


Appetizers & Sides

1. Dirty Martini Salad Dressing

What better way to kick off your Easter brunch than with a punchy salad dressing complete with an eye-catching name? Though the recipe does have ¼ teaspoon of gin, the star is the olive brine, which brings complex, dynamic flavor to a simple recipe. Whether it’s a straightforward salad or a plate of roasted veggies, the piquant mix of olive brine, Dijon mustard, and fresh herbs gives this opening brunch act lots of panache.

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What Our Food Editor Eats in a Week

From communal dinners to recipe testing, each week’s worth of meals (and snacks!) looks a little different for Food Editor Emily Ziemski. Here, she walks us through what she ate and cooked on a recent week in March—while navigating a few food allergies…

From communal dinners to recipe testing, each week's worth of meals (and snacks!) looks a little different for Food Editor Emily Ziemski. Here, she walks us through what she ate and cooked on a recent week in March—while navigating a few food allergies, and an unexpected winter cold.


Monday

Breakfast

Today, I’m going into the office to spend some time with our creative team while they get ready for the photo and video shoots of the week. I started my morning with a workout, so I’m in a bit of a time crunch and make a quick (read: microwaved) oatmeal with sunflower butter, a drizzle of honey, and frozen blueberries. My family picks a bunch during peak blueberry season, enough for all of us to keep some in our freezers throughout the year to get our seasonal fruit fix—it’s a dream. On my way into the office, I pick up an iced oat latte.

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A Case for Cloches, Vivid Pasta With Peas & a Black Sesame Latte in Portland

When you have a curated shop like ours, there’s a constant tension between what people like to discover and admire and what people buy in great quantities. I feel strongly that we should learn from—but not be overly swayed by—purchase data, otherwise w…

When you have a curated shop like ours, there’s a constant tension between what people like to discover and admire and what people buy in great quantities. I feel strongly that we should learn from—but not be overly swayed by—purchase data, otherwise we’d turn into a Staub cocotte superstore. You come to us for our thoughtfully chosen pieces, not because we have the widest selection or clearance prices. We get that you love a good cocotte and we’ll keep them in stock (promise!), but we’re going to continue working hard to show you cool products for every nook of your considered kitchen and home.

In this spirit, I’m going to ramble excitedly about a few products that I think are must-haves, even if they’re not among our best sellers. Yet!

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Hey There, It’s Amanda—Welcome to My Bi-Weekly Newsletter

This edition of the newsletter contains a few products independently chosen (and loved) by Amanda. Food52 earns an affiliate commission on qualifying purchases of the products we’ve linked to.

Dear Food52 Community, Read More >>

This edition of the newsletter contains a few products independently chosen (and loved) by Amanda. Food52 earns an affiliate commission on qualifying purchases of the products we've linked to.


Dear Food52 Community,

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Our Most Popular Recipes in April

Spring has sprung and I am ravenous for anything and everything green. Here on the east coast, the weather can’t make up its mind—warm some days and still-cold others. Our most popular new recipes from April are a little like that: a mix of cozy-comfor…

Spring has sprung and I am ravenous for anything and everything green. Here on the east coast, the weather can’t make up its mind—warm some days and still-cold others. Our most popular new recipes from April are a little like that: a mix of cozy-comforting and crunchy-fresh. And all delicious…but you knew that already.

10. Raspberry Cheesecake Brownies

If you don’t have raspberry jam, don’t fret. These would be just as wonderful with strawberry, or blueberry—or even a not-quite-jam like Nutella or lemon curd.

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Need a Weekend Project? Make These Fluffy Custard Buns.

Earlier this week, I spent $5.99 on a cookbook—a price I’d expect to pay for a stained, secondhand copy at a neighborhood bookstore. Except that this digital-only collection came out a few days ago, and features recipes from Ina Garten, Bryant Terry, S…

Earlier this week, I spent $5.99 on a cookbook—a price I’d expect to pay for a stained, secondhand copy at a neighborhood bookstore. Except that this digital-only collection came out a few days ago, and features recipes from Ina Garten, Bryant Terry, Samin Nosrat, Andy Baraghani, Alison Roman, and more. All the proceeds benefit Restaurant Workers' Covid-19 Emergency Relief Fund, which provides direct relief to restaurant workers.

I’ll spend the weekend trying to find somewhere sunny, flipping through my new purchase (just bookmarked Melissa Clark’s lemon curd with poppy seeds), talking to my sourdough starter (my husband tells me this is something I do), then planning my meals for the week ahead. Most of these end up being recipe tests or that forgotten quart of, um, chili (?) in the freezer. But at least on Fridays, I try to find a recipe to look forward to—and my coworkers are always game to share ideas. Here’s what our team is cooking up.

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