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Recipes From Bon Appétit’s April 2024 Issue

In the April issue, you'll find recipes for pantry-friendly dinners that are perfect for your post-spring break empty fridge.
Cabbage and Bacon Okonomiyaki on a white plate that's on top of a pink fabric surface
Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Gerri Williams

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.

  • GochujangButterBraised Tofu in a stainless steel pan placed on top of a wooden surface
    Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Gerri Williams
    1/15

    Gochujang-Butter-Braised Tofu

    This deeply savory main is so easy and lightning fast, it gets dinner on the table in less than the time it takes to make rice.

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  • Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Gerri Williams
    2/15

    Lentil Soup With Greens and Rice

    Inspired by the flavors of qorma-e-sabzi, an Afghan spinach stew, this simple soup relies on pantry staples and a box of frozen spinach.

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  • Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Gerri Williams
    3/15

    One-Pot Pantry Orzo With Chickpeas

    Staring down a bare pantry and fridge? This one-pot wonder—which pairs protein-rich chickpeas and briny olives and capers with tender orzo—will save dinner.

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  • Photograph by Isa Zapata, food styling Kendra Vaculin, prop styling by Jojo Li
    4/15

    Sauerkraut and Potato Skillet

    This simple hash—equally good for breakfast as for a quick and easy weeknight dinner—gets a pick-me-up from bright, funky sauerkraut.

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  • Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Gerri Williams
    5/15

    Cabbage and Bacon Okonomiyaki

    Comprised of a custardy pantry-forward okonomiyaki batter studded with shredded cabbage and bacon, this Japanese pancake is a fast track to dinner.

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  • Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Sean Dooley
    6/15

    Everyone’s Favorite Gado-Gado

    With a peanut butter sauce and crunchy vegetables, this easy-to-love noodle salad is a surefire hit with kids and adults alike.

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  • Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Sean Dooley
    7/15

    Bob’s Chicken and Cabbage Salad

    Bright sesame-ginger dressing. Fresh, crunchy vegetables. Tender chicken. Toasted nuts. This mountain-high salad is poised to be a hit at every gathering.

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  • Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by JoJo Li
    8/15

    Typhoon Shelter Corn Ribs

    The corn ribs are great. The garlicky-spicy-aromatic-electrifying crispy breadcrumb mixture showered over the top? Unforgettable.

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  • Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by JoJo Li
    9/15

    Siu Yuk (Cantonese Roast Pork)

    These five spice-scented, melt-in-your-mouth, crispy skin-topped pork belly bites are perfect alone (but sing with a sidecar of hot mustard and hoisin sauce).

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  • Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by JoJo Li
    10/15

    Microwave-Steamed Fish

    You read that right. For the best steamed fish of your life, cook it in the microwave—then finish with an aromatic sizzle of ginger and garlic in hot oil.

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  • Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by JoJo Li
    11/15

    Soy-Braised Chicken Legs

    A cool trick (pouring boiling water on chicken skin preps it for a layer of perfect shiny lacquer) turns a few basic ingredients into a flavorful dinner.

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  • Photograph by Isa Zapata, food styling by Liberty Fennell, prop styling by Gerri Williams
    12/15

    Oatmeal Baked Apples

    Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.

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  • Photograph by Isa Zapata, food styling by Liberty Fennell, prop styling by Gerri Williams
    13/15

    Hot Pickle and Cheese Cracker Dip

    A creamy base meets the zing of pickles and lemon, dill, chile flakes and a Cheez-It crust for a salty crunch. Enjoy it cold or hot.

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  • Photograph by Isa Zapata, food styling by Liberty Fennell, prop styling by Gerri Williams
    14/15

    Manitou Stew With Dumplings

    Part chowder, part fish pie, this delightful blend of smoked fish, butternut squash, rutabaga, and potatoes creates a flavorful stew.

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  • Photograph by Isa Zapata, food styling by Liberty Fennell, prop styling by Gerri Williams
    15/15

    Lumberjack

    Ideal for starting the night, this cozy concoction blends apple cider with a hint of burnt orange and rosemary.

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