Recipes and Cooking Recipes from the Magazine April 2022 Better Homes & Gardens Recipes By Katlyn Moncada Katlyn Moncada Instagram Katlyn Moncada is the associate food editor at BHG.com, sharing food news and tutorials on becoming better home cooks. She is a writer and editor with nearly a decade of experience in digital media, photography, and video production. Learn about BHG's Editorial Process Published on March 9, 2022 Share Tweet Pin Email Trending Videos Photo: Carson Downing The recipes in our April issue of Better Homes & Gardens® will have you excited to celebrate the vibrant, delicious, and fresh flavors of spring. Start your morning with a fun, poppable version of French toast. Enjoy some new ideas for fresh peas that will steal the show. You'll also find fast and easy dinner recipes. For those who celebrate Passover, we have a traditional addition to your Seder meal. 01 of 10 French Toast Cubes View Recipe Kelsey Hansen Sometimes all it takes is a fresh shape to update an old favorite. Cutting a loaf of bread into cubes rather than slices turns French toast into bite-size finger food. A crunchy coating of cinnamon-sugar covers the cubes, while the insides stay soft and custardy. It's a breakfast built to bring a smile. Try this technique with any type of artisan bread, including those with fruit or nuts. Once they're cooked, tumble some berries over the top and drizzle the pile with honey or serve the cubes with mascarpone whipped cream, nut butter, jam, or maple syrup for dipping. 02 of 10 Sausage, Red Onion, and Rainbow Chard Couscous View Recipe Carson Downing Seasonal rainbow chard and vibrant green onions pair with merguez, a North African lamb sausage richly seasoned with harissa, a Tunisian chili paste. Feel free to substitute any spicy sausage if you can't find it. Whip up this make-ahead recipe and refrigerate up to 3 days for an easy lunch or dinner. 03 of 10 Chicken and Cauliflower Pasta View Recipe Kelsey Hansen Any color of cauliflower will work well in this spring dinner recipe. Starchy pasta water helps make a silky sauce. For a creamier result, add 2 to 3 tablespoons heavy cream when you add the arugula to the pot. If you can't find crispy chickpeas to top off your bowl, use toasted pine nuts or roasted almonds for equally satisfying crunchiness. 04 of 10 Chipotle Pork Tenderloin with Squash-Bean Salad View Recipe Kelsey Hansen Brighten up lean pork with Southwestern flavor and seasonal veggies. Pattypan, zucchini, yellow, crookneck, or zephyr—any type of thin-skin summer squash will work well in this sheet-pan dinner. Quickly blanching the green beans before using helps keep their color bright and texture slightly crunchy. 05 of 10 Grandma Ruth's Passover Haroset View Recipe Carson Downing Haroset is a sweet spread traditionally part of Seder plates during Passover. This version comes from food writer and entrepreneur Jeffrey Yoskowitz's grandmother, featuring apples, dried fruit, walnuts, and sweet wine. How you prepare haroset can reveal your family origins. Yoskowitz's Iraqi relatives use walnuts and date syrup to make it. Yemeni, Persian, and Greek Jews use dried dates and figs instead of fresh fruit. Whether or not you grew up eating haroset, feel free to make this recipe with ingredients that connect you to your heritage. 06 of 10 Pea and Potato Quiche with Honey Wheat Crust View Recipe Carson Downing Chef and author Cara Mangini enjoys as many fresh peas as possible during their peak season. Here she mixes the emerald green beauties with, tender Yukon gold potatoes, tangy goat cheese, and lemon zest to give classic quiche a light, bright flavor that's ideal for brunch. If you can find fresh peas in their pods, shelling them is a pleasant meditative cooking task. Split pods open and run your thumb under the peas to pop them out into a bowl. 07 of 10 Snap Peas, Snow Peas, and Farro with Oranges and Citrus-Sesame Vinaigrette View Recipe Carson Downing You're going to want to enjoy this springtime salad recipe on repeat. The crunchy combo of snap and snow peas complements the chewy bite of farro and contrasts the juicy orange sections. The orange, sesame, and soy dressing hits sweet, salty, and sour notes. 08 of 10 Carbonara-Style Pasta with Peas and Shiitake "Bacon" View Recipe Carson Downing Here's a new comfort food recipe for meatless Monday. Pan-fried mushrooms stand in for traditional pancetta in this meat-free riff on carbonara. Strands of sliced snow peas mimic the shape of the spaghetti, adding both texture and sweetness. When choosing snow peas, pick ones that are mostly flat and avoid any that are even a bit limp. 09 of 10 Fried Sugar Snap Peas with Tarragon Aioli View Recipe Carson Downing Fair warning: These fried snap peas are utterly addictive. They're fried in a light semolina batter inspired by Italian fritto misto and served with tarragon aioli for dipping. Serve them as an appetizer on their own or as the star of a simple cheese board. 10 of 10 Peas and Leeks Flatbread View Recipe Carson Downing Shelled peas shine two ways: They're sizzled with leeks and scattered atop a thin-crust flatbread with a creamy layer of ricotta and mozzarella. They're also pureed into a vibrant mint vinaigrette drizzled on top. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit