Recipes From Bon Appétit’s April 2024 Issue

It’s April which means spring is in the air. And the editors at Bon Appétit know that as the weather warms, we all want to spend less time in the kitchen and more time enjoying the glorious weather. You can duplicate your efforts when making this quick apple dessert that can double as granola for breakfast the next day. Or throw a pot in the oven to cook this orzo and chickpeas in the style of hands-off risotto.

With the new season also come a host of tender, vibrant ingredients to make your dishes sing, like spinach, arugula, dill, and plenty more green things. You’ll also notice a shift in the way we’re cooking too, swapping out long braises and bakes for quick flashes in the oven. Give it a try making this okonomiyaki with cabbage and bacon or this gochujang-butter-braised tofu—both of which can be on your table in under 30 minutes.

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Cee Gei
Author: Cee Gei

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