If you’re paying attention, you’ve probably noticed a pattern: Every month, when I write one of these roundups, I end up saying, “I can’t believe it’s already January… February… March…” So here we are again: I can’t believe it’s already April. No fooling.
This month brings both Passover and Easter, and our team is excited to cook dishes for each. That said, I think many of us would gladly eat chocolate espresso matzo icebox cake with hazelnut praline whipped cream well beyond Passover. And as for deviled egg potato salad? I’m certainly not stopping at Easter.
So, here you have it: the Serious Eats recipes our editors plan to cook on repeat this month.
01 of 13
Credit: Serious Eats / Caley Ellenburg
Chocolate, espresso, and hazelnut praline sound like the dreamiest flavor combination. Sorry, flourless chocolate cake—you’re getting replaced with this icebox cake for Passover this year! –Genevieve Yam, senior editor
Get Recipe: Chocolate-Espresso Matzo Icebox Cake With Hazelnut Praline Whipped Cream
02 of 13
Credit: Serious Eats / Maureen Celestine
I’ve spent an embarrassingly long time staring longingly at the pictures of these custardy banana pudding bars, with their cookie crust and shiny caramel drizzle. It’s time I pull the trigger and make them for myself. –Ashlee Redger, writer
Get Recipe: Caramelized Banana Pudding Bars
03 of 13
Credit: Serious Eats / Caley Ellenburg, Food Stylist: Emily Nabors Hall, Prop Stylist: Abby Armstrong
I’ve never had a potato salad I love as much as my mom’s version—an assertive salad with plenty of hard-boiled egg, pickles, and mustard, and none of the cloying sweetness so many potato salads have. When I read this recipe for deviled egg potato salad, I noticed that it has many of the attributes I love about Mom’s version. I am excited to try this one out this Easter to see if my suspicion is right. I can tell it’s going to be delicious, even if it’s not just like Mom’s. – Megan O. Steintrager, associate editorial director
Get Recipe: Deviled Egg Potato Salad
04 of 13
Credit: Serious Eats/ Amanda Suarez
“How do I love thee? Let me count the ways.” I love this sheet-pan meal. I’m usually wary of sheet-pan recipes—they often turn out floppy and underwhelming—but this one is different, which is why I’ve made it three times in the past month. It’s flavorful, easy, and surprisingly elegant, designed to work with the way a sheet pan cooks rather than forcing everything onto one pan because you can. Make it once, and you’ll see why I keep coming back to it. Just writing about it is making my mouth water. —Anna Basel, newsletter editor
Get Recipe: Sheet-Pan Chicken and Asparagus With Olive-Yogurt Sauce
05 of 13
Credit: Serious Eats / Amanda Suarez
We did it—we made it through false spring and false spring #2, and now it finally feels like true spring. Therefore, I’m putting lemonade in my coffee from now until September. –Amanda Suarez, associate visuals director
Get Recipe: Mazagran Coffee (Iced Coffee Lemonade)
06 of 13
Credit: Serious Eats / Larisa Niedle
I have a weakness for tagines, so it’s natural that this lamb-and-prune one from Moroccan chef and culinary expert Nargisse Benkabbou is on my must-cook list. And while I consider lamb an all-year-round meat, it’s a particularly nice choice for the spring. –Daniel Gritzer, editorial director
Get Recipe: Lamb and Prune Tagine
07 of 13
Credit: Serious Eats / Kevin White
This winter was ridiculously long, and I’m excited for it to be slightly warmer and to bring my grill out of storage. Caesar salad is one of my favorite foods, so I’ll be making this grilled version ASAP. –Riddley Gemperlein-Schirm, associate editorial director
Get Recipe: Grilled Chicken Caesar Salad
08 of 13
Credit: Serious Eats / Qi Ai
I love a creamy, custardy dish, and I love cornbread, so put the two together, and I’m sold. I’ll be making this for Easter. –Grace Kelly, senior editor
Get Recipe: Classic Southern Spoonbread
09 of 13
Credit: Serious Eats / Qi Ai
I’m still on a mission to use up what I already have, and this week it’s all about miso. I’ve got a few varieties in the fridge—white, red, and a nutty barley miso—and I’m pretty sure I have salmon in the freezer, too. Naturally, miso-glazed salmon is on the menu. –Laila Ibrahim, associate culinary editor
Get Recipe: 5-Minute Miso Glazed Salmon Recipe
10 of 13
Credit: Serious Eats / Mateja Zvirotić Andrijanić
I love coconut cake, so with Easter at my place this year, making one was a no-brainer. Stella’s version avoids the all-too-common trap of relying on coconut extract, which can taste a little sunscreen-y, and instead builds flavor with coconut oil, coconut milk, and coconut flour. The result is rich, balanced, and coconut-forward. –Leah Colins, senior culinary editor
Get Recipe: Triple Coconut Cake Recipe
11 of 13
Credit: Vicky Wasik
This is not the most seasonally appropriate recipe (cheesy potatoes are for winter), but I saw an Instagram Reel about Aligot, and I haven’t stopped thinking about it since. I thought it couldn’t be done without Cantal, but Daniel’s recipe may make me a believer in the power of Swiss and Gruyère! –Rochelle Bilow, editor
Get Recipe: Pommes Aligot (Cheesy Mashed Potatoes)
12 of 13
Credit: Serious Eats / Deli Studios
I’ve made this pie twice in the past 10 days and plan to make it many more times in April! It’s an incredibly easy dessert, and I love how bright and punchy it is. –Genevieve
Get Recipe: Atlantic Beach Pie
13 of 13
Credit: Serious Eats / Kanika and Jatin Sharma
This toor dal is pure comfort. I’ve been lucky enough to have Rachel’s and her mom’s cooking in person, and it’s incredibly special—warm, generous, and deeply satisfying. What’s so great is that she’s written it down so you can recreate that feeling at home. The dal is creamy, gently spiced, and quietly nourishing, the kind of thing you’ll want to make on repeat. It’s a lovely entry point into Indian home cooking and a reminder of how good simple food can be. –Jessie YuChen, visuals editor
Get Recipe: Toor Dal (Indian Pigeon Peas)
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