25 New Recipes We’re Making in April, From Asparagus Caesar to Lemon-Tarragon Shrimp Scampi
:max_bytes(150000):strip_icc()/Lemon-Tarragon-Shrimp-Scampi-with-Orzo-FT-MAG-RECIPE-0425-a1166e8776994003a98f1396e696bc56.jpg?w=780&resize=780,470&ssl=1 "25 New Recipes We’re Making in April, From Asparagus Caesar to Lemon-Tarragon Shrimp Scampi")
It’s the first full month of spring, which means we’re filling our farmers market bags with asparagus and ramps for quick seasonal dinners and appetizers. We’re also making cozy classics like a vegetable pot pie and a beloved Chicago chicken dinner. For dessert, we’ve got a fragrant orange blossom cake and a classic banoffee pie.
Embrace the season with our favorite new recipes from the Food & Wine test kitchen, chefs, and other contributors.
Nashville Hot Chicken Milanese
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
For the cover star of our April 2025 issue, F&W recipe developer Anna Theoktisto was inspired by Nashville hot chicken when she topped crispy chicken cutlets with a spicy cayenne pepper-infused oil. It’s the perfect complement to a simple green salad with ranch dressing.
Asparagus Caesar with Pecorino
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
For this seasonal riff on a Caesar salad, Anna Theoktisto dresses crisp-tender asparagus in a shortcut Caesar dressing that starts with mayonnaise. A shower of Pecorino cheese and smoked almonds tops it off.
Chicken Vesuvio
Food & Wine / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Julia Bayless
For this classic Italian-American dish, created at the Vesuvio Restaurant in Chicago, crispy bone-in chicken thighs, peas, and potatoes are braised in a lemony garlic-wine sauce. Here, recipe developer Craig Ruff from the F&W test kitchen freshens up the standby with bright herbs like oregano and thyme.
Lemon-Tarragon Shrimp Scampi with Herbed Orzo
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
For this one-skillet dinner, F&W recipe developer Nicole Hopper tops creamy herb-flecked orzo with buttery, garlicky, and lemony shrimp scampi.
Creamy Ramp Pasta with Asparagus
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Priscilla Montiel
Make the most of ramps’ fleeting season with this springtime dish from chef Jeffrey Compton, which features the prized alliums two ways: in a verdant pesto and briefly sautéed with asparagus and cavatelli pasta.
Caramelized Carrot Tarte Tatin with Ginger
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
This savory upside-down tart from F&W recipe developer Nicole Hopper features carrots in a ginger and fish sauce-laced caramel. It’s topped off with feta, dill, and toasted hazelnuts.
Pineapple Teriyaki Chicken Bites
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
F&W recipe developer Melissa Gray-Streett upgrades store-bought teriyaki sauce with pineapple, chiles, ginger, and garlic for this weeknight stir-fry. The spicy-sweet glaze coats boneless, skinless chicken thighs.
Orange Blossom Almond Cake with Ricotta Whipped Cream
Food & Wine / Photo by Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
A combination of almond paste, butter, and extra-virgin olive gives this cake from F&W recipe developer Tricia Manzanero Stuedeman its dense, moist texture, while orange blossom water infuses it with a citrusy fragrance.
Asparagus Involtini
JENNIFER CAUSEY / FOOD STYLING by EMILY NABORS HALL / PROP STYLING by CHRISTINA DALEY
For this delectable spring appetizer, chef Lachlan Mackinnon Patterson wraps asparagus spears in nutty Montasio cheese and salty prosciutto, then sautées them in butter and oil until crisp.
Sunomono with Shrimp
Food & Wine / Photo by Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Alexandria Juhl
This elegant cucumber salad from chef Takashi Yagihashi is made with shrimp, tomatoes, seaweed, and an umami-forward dressing that combines sesame oil, soy sauce, and mirin.
Spinach and Artichoke Dip Potato Crust Quiche
Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Stylist by Josh Hoggle
This smashed potato crust quiche from F&W recipe developer Marianne Williams features all the flavors of spinach artichoke dip: marinated artichoke hearts, two types of cheese (Parmigiano-Reggiano and Monterey), and lots of cream.
Carrot Ginger Soup
Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Keoshia McGhee
This vegan soup from F&W associate editorial director of food, Chandra Ram, gets its creaminess from puréed carrots and a can of full-fat coconut milk. Its sweet, earthy flavor is contrasted with fresh ginger and spices like turmeric, cumin, and Kashmiri chili powder.
Vegetable Pot Pie
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle
This vegetarian pot pie from recipe developer Sonja Overhiser features cooked lentils, portobello mushroom caps, carrots, and Yukon gold potatoes. The secret to its mouthwatering umami is a couple tablespoons of miso paste.
Hot Honey–Glazed Pork Chops
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
A homemade hot honey marinade and glaze brings sweet heat to these skillet-cooked bone-in pork chops from F&W associate food editor Andee Gosnell.
Garlic Butter Chicken Meatballs
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
A silky garlic-butter sauce coats these tender skillet meatballs from F&W recipe developer Marianne Williams. She makes them with ground chicken, grated onion, and ricotta cheese to keep them light and juicy.
Chopped Salad with Honey-Peanut Dressing
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
For this crunchy Thai-inspired salad, F&W associate food editor Andee Gosnell dresses chopped chicken, cabbage, carrots, and red bell pepper in an umami-packed dressing featuring peanut butter and honey.
Banoffee Pie
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Priscilla Montiel
This salty-sweet take on the classic British pie from cookbook author Jessie Sheehan calls for an easy graham cracker crust, homemade dulce de leche, sliced bananas, and a pile of lightly salted whipped cream.
Yogurt-Marinated Chicken Thighs with Broccolini and Potatoes
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
This effortless sheet pan dinner from F&W recipe developer Nicole Hopper features juicy chicken thighs that are marinated in Greek yogurt, charred Broccolini, and crispy roasted potatoes.
Yellow Cake with Double Chocolate Frosting
Food & Wine / Photo by Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
This moist cake from F&W recipe developer Tricia Manzanero Stuedeman gets its sunny yellow hue from its generous use of eggs. It’s topped with a luscious, buttery chocolate frosting.
Air Fryer Crispy Rice Salad
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Priscilla Montiel
F&W recipe developer Renu Dhar crisps up leftover jasmine rice in the air fryer with sesame oil, then turns it into a Vietnamese-inspired salad with springy shrimp, cucumber, fresh herbs, and a dressing based on nước chấm.
Hot Honey Mustard Pretzel Chicken Bites
Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Stylist by Josh Hoggle
These oven-baked nuggets from F&W recipe developer Nicole Hopper are seasoned with dry mustard, dredged in crushed honey mustard pretzels, drizzled with hot honey, and served with honey mustard for dipping.
Caramelized Cream Pancakes
Victor Protasio / FOOD STYLING by JULIAN HENSARLING / PROP STYLING by PRISCILLA MONTIEL
Chef Craig Wilmer toasts heavy cream to impart classic pancakes with an intense and complex nutty flavor. “The medium of a pancake itself, because it’s flour and milk, is a neutral canvas that allows the concentrated flavors of the ‘super brown butter’ to open up,” says Wilmer.
Coconut Curried Lentil Soup
Food & Wine / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Julia Bayless
This vegan soup from F&W associate editorial director of food, Chandra Ram, gets its creaminess from coconut milk and red lentils, which cook into a purée-like texture with canned tomatoes, ginger, and spices like cumin and turmeric.
Full English Breakfast
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lydia Pursell
This full English breakfast from British chef and recipe developer Barry Tonkinson has all the makings of the classic: back bacon, eggs, baked beans, roasted tomatoes and mushrooms, English sausage (bangers), and black pudding.
Crostata di Marmellata (Italian Jam Tart)
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
You can use store-bought or homemade strawberry preserves to fill this buttery lattice tart from food writer Nancy Harmon Jenkins.
Source link
:max_bytes(150000):strip_icc()/20250618-SEA-CampariSpritz-TwoBites-Step2-3de0e18882754d3584099dc81bd119a1.jpg?w=390&resize=390,220&ssl=1 "Move Over, Aperol—This Is the Spritz of the Season")
:max_bytes(150000):strip_icc()/Surprising-Pairing-Tips-From-Chefs-FT-BLOG0625-0efb23ad1f234d59b9ff657da6099270.jpg?w=390&resize=390,220&ssl=1 "6 Chef-Approved Wine and Food Pairing Tips")
:max_bytes(150000):strip_icc()/20250618-SEA-RaspberrySpritz-TwoBites-HERO-66622adf7e0a4fbaa8f32208b813ae73.jpg?w=390&resize=390,220&ssl=1 "This Easy Spritz Is Perfect for Summer Berry Season")