Recipes

The 10 Most Popular Recipes of April 2021

It's a winter-spring showdown!
Image may contain Food Meal Dish Lunch Platter Ravioli and Pasta
Photo by Isa Zapata, Food Styling by Pearl Jones

According to the data, we simply cannot decide: Is it spring? Is it winter? (Is the earth round?) This month’s most popular recipes straddled the transition season in classic April fashion—which is to say our cravings see-sawed between bright vegetables and comfy carbs. We all made a heck load of umami-packed chicken pad see ew, creamy and coconut-y kuku paka, and salty-sweet dan dan parpadelle. But look past the cozy and you’ll find some spring all-stars here too: bok choy, radishes, and, hey, is that peas?! Here are our most popular recipes from April—starting with No. 1.

  • Dan DanStyle Pappardelle Noodles recipe
    Photo by Heami Lee, food styling by Judy Haubert, prop styling by Rebecca Bartoshesky
    1/10

    Dan Dan Pappardelle

    Wide ribbons of pappardelle are an ideal vehicle for this hearty five-spice-scented pork ragù bursting with salty-sweet-creamy-spicy flavors.

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  • Image may contain Food Dish Meal and Platter
    Photo by Emma Fishman, Food Styling by D'mytrek Brown
    2/10

    Anzac Biscuits

    Packed with oats, coconut, and rich golden syrup, this recipe for the beloved Australian “bikkies” lets you choose your own adventure: chewy or crunchy.

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  • Bok Choy With Brown Sauce and Crispy Garlic recipe from chef Justin Lee
    Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas
    9/10

    Bok Choy With Brown Sauce and Crispy Garlic

    Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.

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  • SaltandPepper Cauliflower recipe from chef Justin Lee of Fat Choy
    Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas
    10/10

    Salt-and-Pepper Cauliflower

    Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

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Ali is a writer and editor at Bon Appétit whose culture and lifestyle work includes reporting on the health claims behind fake meats, interviews with opinionated chefs about the evolution of restaurants, personal essays on the intersection of work and identity, and subtle attempts to propagate her favorite Australian foods. ... Read More
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