Our 30 Best Recipes to Cook This April

This Ding Dong Cake is one of the most popular recipes we've published so far this year. And Senior Food Editor, Kristina Razon, fully gets why. "I'm looking for any excuse to make this cake this spring; it looks absolutely delicious."

With puffed edges, a custardy center, plus a subtle lemon flavor and jammy blueberries, this will become an instant April brunch favorite.

Level up your roasted asparagus. In this recipe, the beloved spring veggie is baked under creamy Alfredo sauce until bubbly and browned.

In a dinner rut? In this 4-ingredient chicken thigh recipe, sweet chili sauce, ginger, and fresh lime join forces to make the most irresistible glaze.

You can never go wrong with cheesy scalloped potatoes. Skip the roux! This easier version of this cheesy classic is so much better.

Lifestyle Editor, Quinn Fish, is looking forward to making this studio favorite. "I've been sick and haven't had the energy to make it, but April will be the month!"

Quiche never goes out of style. With its savory custard and flaky crust, this brunch classic feels fancy, but it's surprisingly easy to make.

These creamy strawberry and lemon no-bake dessert bars taste like a dream. The secret ingredient? Freeze-dried strawberries!

Recipe Director, Lauren Miyashiro, bookmarked this Hawaiian comfort food favorite. "Hawaii is my happy place. It's my fave place to go out for breakfast, and I always order a loco moco when I'm there. I can't wait to make Christine's new recipe!"

You've had glazed carrots, but have you tried miso butter glazed carrots? Miso is a fantastic ingredient that turns simple roasted carrots into something magical.

Senior Food Editor, Kristina Razon, is obsessed with this extra-crispy, cheesy appetizer. "Ever since I tried some in the studio, I can't stop thinking about these crab rangoon!"

If you're short on time (or feeling kinda lazy), look no further. This skillet glazed shrimp comes together in just 10 minutes.

We don’t know who needs to hear this, but salads are not just an assortment of raw vegetables! One of the most common misconceptions with salads is that you have to eat a little pile of leaves. This roasted cauliflower salad says otherwise.

These jammy marinated eggs can make even the most lazy meals feel extra-special. (Don't worry, after a ton of testing, we figured out the best way to peel hard-boiled eggs.)

Senior Lifestyle Editor, Mara Weinraub, told everyone to make this tasty meatloaf. "I was at cookbook club and the topic of meatloaf vs. meatballs came up (both are incredible, IMO). And then I remembered we have this incredible recipe. I told everyone in the group to make it ASAP, including myself!"

Simply seasoned with salt, pepper, and lemon, this is the easiest way to prepare the spring vegetable.

Who knew coconut cake could come together this quickly and taste so good? This recipe is loaded with four different forms of coconut: coconut oil, coconut extract, coconut milk, and shredded coconut.

You’ll definitely be team lemon bar once you taste these. The crust is made with a lemon-infused sugar, so there's more lemon flavor.

Staff Writer, Patty Catalano, is ready to make this weeknight fave. "I fell hard for Chinese sausage, thanks to Christine's brilliant tip, and so I was excited to see it used in fried rice! Can't wait to make it!"

Packed with four dreamy layers of jammy blueberries, creamy cheese, fluffy whipped cream, and sturdy graham cracker base, this no-bake dessert will be the hit of spring.

The star of this hearty, easy-to-make Indonesian salad recipe is the garlicky peanut sauce. You'll want to pour it over everything.

Recipe Director, Lauren Miyashiro, already has these crispy, golden waffles bookmarked. "We alternate between pancakes and waffles in our house. Patty's waffles are definitely going to start making their way into our rotation."

This vibrant pasta dish is packed with bursting cherry tomatoes and tender asparagus, and tossed in a bright, lemony ricotta sauce.

Senior Food Editor, Kristina Razon, is planning to make this old-school treat that has seven sweet layers. "I love coconut, pecans & chocolate chips separately so I know I'll love them together."

This is a simple combination of sparkling wine with a splash of Aperol (a bitter liquor) and club soda, usually garnished with an orange.

This vibrant salad takes full advantage of sweet spring asparagus. It’s a celebration of the season’s bounty: crisp asparagus, sweet green peas, tender leeks, and lots of fresh herbs.

These tender and juicy meatballs will always hit the spot. You can pile them on a bowl of rice and serve with an assortment of dipping sauces, such as sweet chili sauce and spiced vinegar.

The ultimate no-bake, make-ahead dessert.

The versatile, oil-packed canned tuna makes the weeknight stir-fry extra delicious.

Senior Recipe Editor, Christine Gallary, is looking forward to baking these hearty, orange-scented muffins for breakfast. "My family's been in a breakfast rut recently, so I'm going to shake things up with these orange and strawberry muffins."