The 10 Most Popular Recipes in April 2020
Raise your hand if you cooked more consecutive meals over the past 30 days than you ever had before? Yeah, well us too. Know what else we have in common? The recipes we relied on. This April, we saw some brand-new dishes rise to the top of the charts, including a fast and fiery chicken stir-fry; pots of spring-y hot-and-sour soup; bowls of the creamiest, tangiest, and greenest pasta; and sticky buns bursting with dates. And while spring may only be here for a short time, these recipes are sure to keep all of us in high spirits year round. Here were the month’s new favorite recipes, starting with No. 1.
Photo and Food Styling by Molly Baz1/10Spicy Chicken Stir-Fry With Celery and Peanuts
This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.
Photo by Laura Murray, Food Styling by Susan Spungen4/10Triple-Threat Onion Galette
Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.
Photo and Food Styling by Sarah Jampel6/10Springy Ricotta Gnocchi With Peas and Herbs
If you’ve ever been intimidated by the thought of making fresh pasta at home, look no further. Ricotta gnocchi is simple to make, and it’s faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough. If you don't want to make the buttery herb and pea sauce, use whatever you'd prefer, be it marinara, pesto, or sage and brown butter.
Photo by Sarah Jampel9/10Chickpeas and Dumplings
This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there. The lightning-fast broth gets its flavor from caramelized miso and nutritional yeast (a trick we picked up from Bay Area cookbook author and food writer Andrea Nguyen). The gluten-free dumplings are soft on the outside and pleasantly chewy on the inside.
Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang10/10Tri-Tip Steak With Tiger Bite Sauce
