Cooking

Our Most Popular Recipes of April

Like strawberry-rhubarb pie and gochujang chicken stir-fry.
By Nina Moskowitz
Topdown view of a strawberry rhubarb pie with one slice cut out and removed to a plate.
Photo by Laura Murray

The sun is tickling our necks, the smell of cherry blossoms are wafting through the air, and dazzling new produce is popping up left, right, and center. Green asparagus, white asparagus, purple asparagus. Audibly crisp sugar snap peas, snow peas, English peas. So it comes as no surprise that our most popular recipes of the month reflect this verdant swing.

For a speedy dinner chock-full of slender haricot verts, make this Gochujang Chicken Stir-Fry. It’s finished in a spicy-sweet sauce that would make a rubber tire taste good. If you thought raw asparagus could not be delicious, let us convince you otherwise. Smashing the spears with a rolling pin and dressing them in lemon and olive oil magically tenderizes the otherwise tough veg. And if you’ve got a sweet tooth (of course you do), add this Strawberry Shortcake Roll from Bon Appétit Bake Club to your list. One reader reports, “This is the best cake I’ve ever made.”

Keep reading to explore the most popular recipes of April.

  • A cutinto strawberry swiss roll on a white platter all atop a red suede background.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Christina Allen
    1/10

    Strawberry Shortcake Roll

    A birthday favorite in the Bon Appétit Test Kitchen.

    View Recipe
  • Two short ribs braised in red wine and served over a bed of mashed potatoes.
    Photo by Travis Rainey, Food Styling by Maggie Ruggiero, Prop Styling by Christine Keely
    2/10

    Red Wine–Braised Short Ribs

    Tender, fall-off-the-bone beef ribs make any meal a special occasion.

    View Recipe
  • A big platter of pork carnitas surrounded by taco fixings including tortillas shredded cabbage salsa verde and more.
    Photo by Linda Xiao
    5/10

    Pork Carnitas

    Braised until tender, then crisped in its own fat for perfect, crackly edges.

    View Recipe
  • Gochujang Chicken and Scallion Stir Fry on a blue plate and on a green background
    Photograph by Elliott Jerome Brown Jr., Prop Styling by Sean Dooley, Food Styling by Emilie Fosnocht
    6/10

    Gochujang Chicken Stir-Fry

    Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.

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  • Lasagna sausage spinach and ricotta in small bowls with a Dutch oven.
    Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Alexandra Massillon
    7/10

    Broken Lasagna Noodle Soup With Spinach

    This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.

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  • Three bowls of pured asparagus soup topped with a swirl of crème fraîche olive oil and black pepper.
    Photo by Travis Rainey, Food Styling by Maggie Ruggiero, Prop Styling by Christine Keely
    8/10

    Creamy Asparagus Soup

    A spring go-to for 20 years and counting.

    View Recipe
Nina works across Bon Appétit and Epicurious, solving mysteries like “Why do beans make us fart?” and “What is that white stuff oozing out of my chicken?” She also edits and produces recurring columns like It’s That Simple and has even developed a recipe or two. Before joining the editorial ... Read More
Associate Editor, Cooking
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