April showers bring great dinners? Indeed. Though the top two recipes are sweet treats (you’ll see), this month was full of savory knockouts, like slurpable noodles, a speedy-as-heck sandwich, and extra-lemony rice that goes with anything. Take a stroll through our most popular new recipes below, then let us know what you’re cooking up these days.
A cozy vegetarian stew “perfect for nights when you want something warming and comforting yet still light and bright in flavor,” writes EmilyC.
Thai rad na is often made with meat, like pork, chicken, or seafood. But this recipe swaps in squidgy, chewy tofu with a quick marinade you’ll turn to again and again.
Flavor-packed, slurpable noodles that are ready whenever you are. Keep on call in the fridge for up to 1 week, or divide into 1/2-cup portions and freeze for 4 to 6 months.
“This is a good lemony rice that pairs well with chicken, fish, or chickpeas,” culinary historian Michael W. Twitty says of his Genius lemony rice. What would you serve with it?
Yes, Easter has already passed. So what? These chocolate-studded buns, with citrus zest and warming spices, are a delight all year.
All you need: chocolate-hazelnut spread like Nutella, eggs, and flour—but not all-purpose. Instead, buckwheat adds a malty-nutty flavor to balance all the sweetness.
A lunch for when you don’t have time to make lunch. Or, let’s be real, a dinner for when you don’t have time to make dinner either. Cheesy and mustardy, it’s a win anytime of day.
A noodle-less lasagna that’s just as saucy and gooey and good, thanks to thinly sliced sheets of zucchini and a magical seasoning mix.
Don’t expect a crispy-chewy texture from these new-fashioned chocolate chip cookies. Thanks to custard powder and confectioners’ sugar, they melt in your mouth.
This Genius cake showed up at “a Berkeley garden in the early summer of 1987 at a potluck wedding celebration.” And 34 years later, behold, it’s our most popular recipe of the month.