Easy, Hearty Split Pea Soup Is Exactly What You Need Tonight

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Related:Island Cooking, Hold the Oxtails

According to the data, we simply cannot decide: Is it spring? Is it winter? (Is the earth round?) This month’s most popular recipes straddled the transition season in classic April fashion—which is to say our cravings see-sawed between bright vegetables and comfy carbs. We all made a heck load of umami-packed chicken pad see ew , creamy and coconut-y kuku paka , and salty-sweet dan dan parpadelle . But look past the cozy and you’ll find some spring all-stars here too: bok choy , radishes , and, hey, is that peas ?! Here are our most popular recipes from April—starting with No. 1.

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  Photo by Heami Lee, food styling by Judy Haubert, prop styling by Rebecca Bartoshesky

  1/9

  Dan Dan Pappardelle

  Wide ribbons of pappardelle are an ideal vehicle for this hearty five-spice-scented pork ragù bursting with salty-sweet-creamy-spicy flavors.

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• Photo by Emma Fishman, Food Styling by D'mytrek Brown

  2/9

  Anzac Biscuits

  Packed with oats, coconut, and rich golden syrup, this recipe for the beloved Australian “bikkies” lets you choose your own adventure: chewy or crunchy.

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• Photo by Heami Lee, food styling by Judy Haubert, prop styling by Rebecca Bartoshesky

  3/9

  Chicken Pad See Ew

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  Developer Leela Punyaratabandhu breaks down the techniques to achieving the perfect plate of this iconic Thai stir-fried noodle dish.

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• Photo by Isa Zapata, Food Styling by Pearl Jones

  4/9

  Pan-Seared Chicken Breasts With Crunchy Radish Salad

  This fast technique brings out the best (a.k.a. the juiciness) in boneless, skinless chicken breasts.

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• Photo by Emma Fishman, Food Styling by D'mytrek Brown

  5/9

  Kuku Paka

  This version of the classic East African-Indian chicken curry will help you see your broiler in a whole new light.

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• Photo by Isa Zapata, Food Styling by Pearl Jones

  6/9

  Pea and Ricotta Potstickers With Homemade Dumpling Wrappers

  Related:Eater at Home for the Holidays

  Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)

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• Photo by Emma Fishman

  7/9

  Rosemary Mezcal Fizz

  Lime juice and fresh rosemary give this fizzy-frothy mezcal cocktail plenty of citrusy and herbaceous notes—a small prayer of brightness for the summer ahead.

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• Photo by Isa Zapata, Food Styling by Pearl Jones

  8/9

  Ginger-Scallion Tofu Scramble With Spinach and Chili Oil

  Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

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• Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas

  9/9

  Bok Choy With Brown Sauce and Crispy Garlic

  Related:The Best Way to Eat Ripe Kimchi Is to Fry It Up

  Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.

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Source : food