America’s Test Kitchen’s Most Popular Recipes in April

In fact, half the list would be ideal for entertaining, especially in spring. Guests can go home full and happy (with minimal effort on your part). They’re all perfectly streamlined. Most can even be ready in about an hour.

Look over this selection and see if you recognize any crowd favorites from over the years, and remember to give an unfamiliar technique a try. You never know what may make it into your weekly rotation.

The secret to shells that practically fall off on their own? Steam. Easy-Peel Hard-Boiled Eggs work so well because Andrea Geary of Cook’s Illustrated found steam to be more effective than either a cold start or lots of boiling water. Plus, the yolks are set beautifully with no gray exterior.  

What makes this Cheesier Nacho Cheese Sauce so…cheesy? Sodium citrate and three types of cheese. And did you know the chemical compound for sodium citrate? NaCHO. (I know, our minds were blown too.) With a little science, and a lot of cheese, this recipe sits near the top of the list as a must-try. 

Simply put, Murgh Makhani (Indian Butter Chicken) is a wonder. Andrew Janjigian, formerly of Cook’s Illustrated, developed a richly complex chicken dish that comes together in just an hour. One subscriber said it was the best homemade butter chicken recipe they had ever tried. It deserves a place on your table.

A little spicy and plenty savory, this cheese spread can go on just about anything. It can even be used as a base for macaroni and cheese or as the filling for your new favorite grilled cheese. One subscriber said, “Pimento Cheese is delicious and this is a terrific recipe.” We’d have to agree.

This delicious amalgam of Amatriciana and carbonara is not for the faint of heart. Our version of Pasta alla Zozzona, developed recently by Erica Turner of Cook’s Illustrated, is packed with guanciale and Italian sausage. Per one subscriber, “This is definitely a keeper.” 

It’s a month for all-star desserts and Andrea Geary’s fan-favorite Olive Oil Cake is no exception. This sturdy yet light cake has just eight ingredients. The olive oil really shines, so splurge on the good stuff.

Forged from secret fudge testing in a time of high propriety comes a decadent chocolate showstopper. The Wellesley Fudge Cake’s history is as rich as its fudgy layers and creamy frosting.

Well, it’s on this list for a reason. One subscriber said, “This is seriously chocolate and we loved it!”

A magical lemony batter creates two desserts in one: a light, citrusy lemon cake on top with a silky lemon pudding on the bottom. One subscriber says this Lemon Pudding Cake, developed by Kris Widican of Cook’s Country, was the best lemon dessert she’s ever made . . . we think you’ll agree.

The second egg entry in this list is for those who want a consistently jammy yolk with soft, set whites. Making the Perfect Poached Eggs may involve a few more tools than you think, but it works well enough to be “the new go-to way to poach eggs!” for many of our subscribers.

Add almost any canned bean, choose whichever short pasta you like, add pancetta or leave it out entirely; Pasta e Fagioli is endlessly customizable and sure to be a weeknight staple. Touted as American comfort food at its best, this economical bean soup, developed for the home cook by Katie Leaird, is packed with flavor and is heartily filling.