Hi Reader,

I love my inbox, under the right circumstances of course.

Not when it’s clogged with the usual nonsense. But when it’s you—writing to say, “I made this again,” or “We can’t stop eating this,” or my personal favorite, “It’s April, so I had to.”

That’s when I pay attention.

Because every year, right about now, the same recipes start popping up. Different people, same dishes. No big campaign, no reminder from me. Just something in you that says, It’s time.

And I’ll admit, I find that more interesting than any trend report or seasonal guide. There’s no logic you can pin down. Some of these recipes make sense for spring. Some… don’t. And yet, there you are, making them anyway, like it’s a ritual you didn’t know you signed up for.

So I stopped trying to explain it.

These are simply the recipes you come back to in April. The ones you trust. The ones that, for whatever reason, feel right—right now.

And honestly, that’s reason enough.

But, please, keep the comments, questions, and photos coming!

What Works in April

1. You return to what works.​
   If you’ve made it more than once, it’s already earned its place.
2. Craving beats seasonality.​
   Yes, spring ingredients are arriving. But you’re cooking what you want, not what you’re told you should want.
3. Small tweaks matter.​
   A little more lemon, an extra clove of garlic—that’s how recipes become yours.
4. Short feedback says a lot.​
   “Made it again.” I know exactly what that means. And I love hearing it.
5. No justification required.​
   Sometimes the only reason to cook something is because it sounds good. That’s enough.

​Braised Pork Loin With Rosemary​

This braised pork loin with rosemary is a simple Sunday supper. Pork loin is studded with rosemary, seared with onion and garlic, and braised in wine until tender. A pan sauce of pork drippings, vinegar, olive oil, and mustard lends a nice acidity to the dish.

​☞ ​Try this recipe​

​Pan-Fried Chicken Tenders​

Pan-fried chicken tenders are an easy and tasty way to get dinner on the table in a hurry. Covered in a crisp batter, the toothsome filets of white meat beg to be dipped and devoured.

​☞ ​Try this recipe​

​Easy Rhubarb Jam​

Easy rhubarb jam is exactly that. Easy. Made from just rhubarb, sugar, lemon, water, and a little stirring, it makes simple, pretty, and perfect preserves that taste just like old-fashioned rhubarb jam. No prior canning experience required. Here's how to make it at home.

​☞ ​Try this recipe​

​Stir-Fried Lettuce​

Stir-fried lettuce with soy sauce and sesame oil is unexpectedly and thrillingly tasty. You probably already have a head of romaine just waiting to be used, so you can experience it for yourself.

​☞ ​Try this recipe​

​Spinach Almond Pesto​

Spinach almond pesto, a milder alternative to the classic basil pine nut pesto, is a cinch to make. Toss spinach, roasted almonds, Parmesan cheese, lemon juice, and olive oil in a food processor and buzz until smooth. Ten minutes and you're done.

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​Apple, Parmesan, & Mixed Green Salad​

This apple, Parmesan, and mixed green salad brings together a few simple ingredients to a sophisticated effect. Effortless and elegant, what could be better? Oh yeah, it's healthy, too.

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​Asparagus Risotto​

This asparagus risotto is easy and creamy and made with asparagus, Parmesan, shallots, garlic, butter, white wine, and Italian Arborio rice. A lovely spring riff on a traditional Italian classic in less than an hour.

​☞ ​Try this recipe​

​Flourless Chocolate Cloud Cake​

This flourless chocolate cloud cake is a wickedly elegant dessert that's deceptively easy to make. Just four ingredients--chocolate, eggs, butter, and sugar--come together for a crunchy-on-the-outside, airy-on-the-inside cake.

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​Lemon Pound Cake​

This lemon pound cake is spectacularly easy to make from everyday ingredients. Using yogurt ensures the tender-crumbed cake remains moist and lends it a slight tang. Baking it in a Bundt pan ensures its appearance is as stunning as its taste.

​☞ ​Try this recipe​