“Sweet April showers do spring May flowers” wrote 16th-century English poet Thomas Tusser. Those famous words remind us that while April is a month known for rain and a lingering chill, it also is a time when we stand on the brink of beauty and life in bloom, once again.
Indeed, April is beloved for its possibilities. The last frost of winter ends this month, making it the perfect time to plant seedlings. Easter and Passover celebrations are imbued with themes of renewal for many. And April is also National Brunch Month!
Here, we shower you with 10 April recipes that make the month merry. From our favorite Easter brunch ideas, Passover specialties, and delicious weekday dinners, each captures the feeling of fresh, unbridled, springtime joy. Let it rain…recipes!
Lamb Burgers
Spring is peak season for lamb chops. Keep that same spirit, but do it in a more laidback way, with this ground lamb burger spiked with tangy pepper and onion relish. Garnish it with cooling, creamy yogurt and fresh mint, and, rather than a bun, tuck it into a pita for a Mediterranean weeknight supper.
HoneyBell Strawberry Spinach Salad
Warm bacon dressing finishes this fresh spinach and mushroom salad that combines strawberries, oranges, and the crunch of chopped pistachios. It's beautiful on its own or shines as a side to any dish. And we do mean any.
Wolferman's Breakfast Pizzas
Pizza for breakfast? Yes! Especially when Wolferman's English muffins are the canvas for a sky's-the-limit pizza bar with toppings to suit everyone's taste. Nestle these into a larger breakfast board of fresh fruit and mini pancakes for a festive crowd-pleaser.
Artichoke Mac 'N' Cheese
When the craving for creamy, comforting mac 'n' cheese calls, answer it. In honor of spring, crack open spinach and artichoke dip and layer in the mild, earthy, nutty notes of the two vegetables for next-level flavor.
Mike Price Seafood Boil
April marks the start of crab and lobster season in the Northeast. This celebratory seafood boil from New York City chef Mike Price is loaded with fresh, succulent crustaceans. It's a one-pot meal that gives you plenty of time to hang out while enjoying a cold one with family and friends.
Easter Brunch Boards
Easter entertaining, like spring, is a feast for the senses. Harry & David Easter cookie cut-outs, desserts, and candies, along with fresh fruit and small plates — all layered with condiments, spreads, and glazes — is a surefire way to dazzle your guests with a dizzying array of flavors, colors, and textures.
Beef Brisket
Brisket has been a Passover staple among Central and Eastern European Jews since the 1700s. This recipe for low-and-slow cooking will give you a moist, tender, and deep-flavored, melt-in-your-mouth stunner of a brisket. Happy Pesach!
Bostock French Pastries
Wolferman's mini English muffins get a French makeover when used as a base for this spin on a bostock, a pastry that originated as a way to make use of day-old brioche bread. Sweet almond cream, slivered almonds, and a brush of orange syrup make these mini bites c'est magnifique. Just like Paris in the springtime!
Cherry Turnovers
Mid-April brings fresh cherries. Fill puff pastry sheets with juicy, sweet ruby red cherries for these simply beautiful, oozy little pies. Enjoy one with coffee for breakfast or offer them up for dessert.
HoneyBell Margarita
Smooth tequila and tart lime get a sunshiny makeover with freshly squeezed HoneyBell orange juice. While juicy HoneyBells are in season through April, you can always swap them out for Cara Cara or Navel oranges for this light, refreshing brunch cocktail. Because how can you have brunch without a cocktail?
