April showers bring May flowers…and these top 10 recipes. This month, you, our readers, had both sweet and savory cravings, but as temperatures rose in many parts of the country, you also wanted to cool off. We totally get it. From Emma Laperruque’s Salt & Pepper Ice Cream topped with a crackly brittle to Rick Martinez’s Strawberry-Rhubarb Icebox Cake With Pistachio Brittle, these are the recipes we want to make when it’s too hot to do anything else.
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This warm-weather stir-fry makes seasonal staples—potatoes, red and green bell peppers, and eggplants—the life of the party. Once cooked, they’re tossed with a simple sauce made from soy sauce, granulated sugar, cornstarch, and garlic.
Bookmark these crowd-friendly sliders for Father’s Day. They’re made with two kinds of cheese—Swiss and Emmental—because why not?
This totally vegan recipe is traditionally served in a molcajete and is precisely what we want to eat when the temperatures start to creep up. It’s usually made with shrimp, but we swapped the usual shellfish for miso garbanzo beans, making it extra versatile for vegetarians and vegans.
First, perfect the art of sweet and sour sauce—doing so will serve you well for years, as you’ll be able to toss it with everything. Once you do, quickly fry pork shoulder in a wok until crispy and bring it all together.
Stock up on the following ingredients—black peppercorns, heavy cream, granulated sugar, vodka, and flaky salt. You’ll need them for this cool (both in aesthetics and feeling) Big Little Recipe from Emma Laperruque.
Early summer days can fluctuate between hot and humid or lovely and cool. On one of those balmy spring days, the last thing you’ll want to do is turn on the oven—that’s where this Creamsicle-inspired pie comes in.
Alternating layers of chia seed pudding, strawberry purée, and strawberry-coconut smoothie create this absolutely stunning cup. It’s no wonder why it was one of our most popular recipes in May.
We love cooking with sweet broccolini—here, it’s roasted at a high temperature quickly, then garnished with hazelnuts, nutty brown butter, cumin seeds, honey, and butter.
Instead of fried eggs or baked eggs, we’re all about basted eggs this month. “They’re sizzled in fat until the whites set, then covered and steamed in liquid to gently cook the yolks. Think sunny-side up, but with greater control over the yolk’s firmness,” writes recipe developer EmilyC.
Strawberries and rhubarb are at their peak right now and the timing couldn’t be better—this chilled dessert recipe barely requires baking. We’ll be serving this on repeat until the rhubarb runs out.