11 Recipes Our Editors Are Excited to Cook in April

It's April. Daffodils have sprung up, trees are beginning to bloom, and the produce at my farmers market is getting greener and greener. Still, the weather in the Northeast continues to keep most of us on our toes as it oscillates between freezing winter temperatures and moderately warm days. Thanks to Mother Nature's erratic behavior, some of our staffers are still whipping up comforting and warming meals, while others are dusting off the grill or tossing together crisp spring vegetables to make a refreshing salad. Our list of editors' picks this month includes minimal-effort recipes, like Caesar deviled eggs, a savory carrot tart, and clay pot rice with silky chicken and mushrooms. You'll also find a simple mocha tres leches cake, which takes just about 20 minutes to prep, and fluffy almond rolls that taste like a mash-up of almond croissants and cinnamon rolls.

Cantonese-Style Braised Brisket

"I love when Genevieve publishes a savory recipe because—to be honest with you—the chances that I attempt to tackle one of her delicious baking endeavors is almost always close to zero. I tasted this during a photo shoot and have been thinking about it since." - Amanda Suarez, associate visuals director

Grilled Whole Cauliflower With Teriyaki Sauce

"The image of this golden brown head of cauliflower stopped me in my tracks. With the weather finally thawing out a bit, I can't wait to try this at home. I'm especially excited about the teriyaki glaze—yum!" - An Uong, writer

Cantonese Clay Pot Rice With Velveted Chicken and Mushrooms

"It is not a new recipe, but I have been dreaming of Lucas Sin's clay pot rice with chicken and mushrooms almost daily for weeks. I must make it, and soon." - Daniel Gritzer, editorial director

Fluffy Almond Rolls

"Contributor Zola Gregory's almond rolls—basically cinnamon rolls filled with almond cream instead of the classic cinnamon sugar mixture—sound absolutely delightful, and I can't wait to make a batch this weekend." - Genevieve Yam, senior editor

Fried Pickles

"I love fried pickles—tangy, crunchy, zesty. And even better when they're dipped in ranch." - Grace Kelly, senior editor

Mocha Tres Leches Cake

"I love tres leches cake, and I especially enjoy it when the weather starts to heat up. I've never had a mocha version, but it’s tres leches flavored with chocolate and espresso. What's not to love? Seems perfect for a dinner party when you could use a little pick-me-up at the end of the night." - Kelli Solomon, senior social media editor

Carrot and Raisin Salad

"Carrots are a truly underrated vegetable. I love them raw as a snack or roasted as a side, but I rarely put them in my salads. This salad looks so refreshing and positively screams spring. Plus, it seems like a fast and flavorful side for an Easter roast." - Kelli

Harcha (Moroccan Flatbread)

"Nargisse's harcha are my new go-to weeknight biscuit—the semolina flour gives them such a wonderful sweet and nutty flavor. Plus: They require just a handful of ingredients and come together in just one bowl." - Leah Colins, senior culinary editor

Caesar Deviled Eggs

"I love deviled eggs any time of year, but they're a must-have for Easter for me. I love the classic deviled eggs my mom always made—with mustard, dill pickle relish, and plenty of mayo— but I'm also a fan of creative spins. I was on-hand to taste these Caesar salad–inspired eggs when Daniel was developing the recipe, and they're phenomenally savory and satisfying." - Megan O. Steintrager, associate editorial director

Savory Carrot Tart

"This is the perfect Easter brunch recipe, and you cannot convince me otherwise!" - Rochelle Bilow, editor

Spring Salad of Asparagus, Ramps, Snap Peas, and Peas With Lemon Zest Vinaigrette

"Former editor Kenji's spring salad has everything I want to eat right now: crisp-tender asparagus, sweet peas, and ramps. I am desperate for all of these ingredients to come into season, and can't wait to make this salad when they do." - Genevieve