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    11 Recipes We Actually Tried And Loved This Month

    Here’s what our editors and writers are making in their own kitchens.

    Charlotte Gomez / BuzzFeed

    1. Rhubarb Spoon Cake

    Marie Telling

    "I love, love, love rhubarb. As soon as it's in season, I welcome any occasion to make it the star of my desserts. Which is why when I received The Lost Kitchen cookbook, I immediately decided to try the rhubarb spoon cake.

    I'm so glad I did. The cake had an awesome texture that reminded me of a very soft cornbread, and it was perfectly complemented by a rhubarb compote that was just the right amount of sweet and tart.

    I made it in an hour on a Sunday afternoon for my boyfriend and me, and it was all gone in no time. My boyfriend even declared it one of the best things I had ever cooked for him." —Marie Telling

    Get the recipe here.

    2. Chocolate-Covered Honeycomb

    Jesse Szewczyk /

    "While scrolling through Instagram I saw a photo of honeycomb candy dipped in chocolate and bee pollen posted by Anna Posey (pastry chef & co-owner of Elske) and knew I wanted to make it.

    If you've never made honeycomb candy before, be prepared for quite the experience. During the final stages of the recipe you're instructed to add baking soda to the melted sugar. The hot sugar immediately expands and rises to the very top of the pan like molten lava. Work fearlessly and quickly, dump the molten cloud onto a sheet tray, and let it cool for several hours. Once cooled, give it a good smack with a spoon to break it into tiny pieces (arguably the most fun part of making the candy).

    At this point you can eat it as is or go full-on Anna Posey and dip it in dark chocolate. I simply melted dark chocolate chips in the microwave and dipped each piece with a fork. Before the chocolate hardened I garnished with bee pollen (although you can garnish with just about any topping you want). Making homemade honeycomb is well worth the 10 seconds of panic and is not nearly as hard as it sounds." —Jesse Szewczyk

    Get the recipe here.

    3. Zahav's Hummus Tehina

    Bobbi Lin /

    "My mother recently offered me the Zahav cookbook, which I had been hearing about for a while. And let me tell you: It's a stunner. The personal stories are heartfelt and inspiring, and all the recipes I've tried so far have been really, really good.

    Zahav is a Philadelphia restaurant that specializes in Israeli food and is famous for its killer hummus. It's the first recipe I tried in the book, and it did not disappoint. The hummus was smooth AF and had so much flavor.

    The first step is making the tahini sauce, which you can actually store in the fridge for a few days and use on its own on meats and veggies. (I did, and it was delicious.) You'll have to process whole, unpeeled garlic cloves with some lemon juice and salt. Don't freak out — you'll strain them after and the flavor will be spot-on. The mixture is then processed again with some tahini and a bit of iced water. The whole thing takes 10 minutes tops.

    The other main element of the hummus recipe is obviously the chickpeas. The recipe calls for dried chickpeas that you soak overnight. The first time I made this hummus I actually used canned chickpeas, to avoid waiting 12 hours, and it was excellent. The second time, I used dried chickpeas and it was even better." —Marie Telling

    Get the recipe here.

    4. Ovenly's Secretly Vegan Salted Chocolate Chip Cookies

    James Ransom /

    "It gives me no pleasure to tell you the best chocolate chip cookie I've ever made (and one of the top five I've ever had) is vegan. I mean, it's wonderful that it's vegan, because animals yay!!! But now I'm the person who is telling you (especially my butter cookie goddess of a mother-in-law) that oil is the backbone of a perfectly chewy/crispy/soft/caramel-y cookie and I know that some people will hate me for it. But that's what you get with me, folks. ~Realness~

    Anyway, it's a Food52 Genius recipe adapted from a beloved bakery in Brooklyn, which is to say that it's got well-written and straightforward instructions, with precise guidelines that you should not stray from. This includes refrigerating the dough (just like BuzzFeed did in our amazing Ultimate Chocolate Chip cookies recipe!) and buying some fancy-ass sea salt that you should put on everything you eat in general.

    I made these cookies to fuel my vegan brother and sister-in-law for a few days after the birth of their daughter. What I wasn't expecting: for everyone in their hospital room, even the self-proclaimed carnivores, to eat at least three cookies each. Each!" —Rachel Christensen

    Get the recipe here.

    5. Vegan Miso Soup With Kale, Red and Spring Onions, and Leek Dumplings

    Cates Holderness

    "I made a vegan miso soup with kale, red and spring onions, and leek dumplings the other day and I can't stop thinking about it! I was feeling a little run-down and wanted something hearty that didn't require a lot of effort. On my way home from work I stopped at my local bodega to pick up something easy, like a box of mac 'n' cheese, and saw they had some homemade vegetarian leek dumplings. I realized I had enough stuff in my fridge and pantry to make a miso-type soup, so I made up this recipe! The whole thing took about 15 minutes, start to finish, and it was hearty, refreshing, and delicious." —Cates Holderness

    Get the recipe here.

    6. Coconut Bread

    Susie Armitage /
    Deb Perelman /

    "A few months ago I bought a cute loaf pan from Fishs Eddy, which has given me another excuse to make bread (not that I needed one in the first place).

    I love this coconut bread because a) I love coconut b) it's quick and simple but feels a little fancy, especially if you brown the butter — don't be intimidated, but do keep an eagle eye on your butter as it browns so it doesn't burn, and c) the size is perfect for bringing to a party. Last weekend I took the pan out of the oven and had to leave for an Easter picnic almost immediately, so I swaddled the loaf in foil and a few tea towels, wrapped it in a reusable shopping bag, and biked across the Williamsburg Bridge with the whole package stowed in my backpack. The bread was still warm and only a teeny bit dented on one side when I got to the party." —Susie Armitage

    Get the recipe here.

    7. Whole Fish With Lime Salsa Verde

    Caitlin Osbahr

    "I recently made this whole fish with salsa verde (I used branzino). I consider myself a pretty decent cook, and I was scared of whole fish for the longest time. But when one of my less cheffy friends raved about his success with cooking whole fish I decided to woman-up and give this a shot. It was just as easy as roasting a chicken, looks really impressive, and I liked the limey-spicy twist on the salsa." —Caitlin Osbahr

    Get the recipe here.

    8. Tahini Chocolate Banana Soft-Serve

    Marie Telling

    "This month, I tried doing Whole30, a pretty intense elimination diet that lasts a month, and failed after just a week (the call of warm bagels and fresh cream cheese was too strong). While I was on the program, though, I found that what I missed the most was sweet stuff, ice cream especially.

    And so I went looking for replacements and found out that you can make soft-serve out of frozen bananas. That's really all you need! Sliced, frozen bananas. You process them in your food processor for a few minutes and you've got yourself a banana soft-serve. The texture is spot-on and the flavor is that of a banana (duh), so you know it's good.

    After using only banana at first, I decided to spice things up and add cocoa powder, which was also very good. But behold: The real revelation came when I found a recipe on Minimalist Baker for a tahini chocolate banana soft-serve. The nuttiness and earthiness of the tahini complements the sweetness of the banana perfectly and gives a whole new depth of flavor to the soft-serve. By the time I tried this recipe, I was off Whole30, so I didn't even have to eat that, but it was so good and easy to make, I chose it over ice cream." —Marie Telling

    Get the recipe here.

    9. Cilantro-Lime Shrimp Tacos With Roasted Corn Slaw and Roasted Jalapeño Crema

    Hannah Loewentheil
    Kevin Lynch /

    "I found the recipe on Closet Cooking, a blog I love for easy weeknight dinners. This recipe is SO easy to make: It comes together in about 20 minutes and was a super-satisfying weeknight meal. You can sort of substitute ingredients for whatever you have in the kitchen. If you don't have shrimp, a whitefish or chicken would taste just as good. The jalapeño corn slaw adds an awesome texture. I cooked my shrimp on the stove with a little cumin and paprika to add a little more flavor." —Hannah Loewentheil

    Get the recipe here.

    10. Salad Dressing in a Jar

    Natalie Brown
    Natalie Brown

    "Confession: I haven't bought bottled salad dressing in over a year. That's because I fell in love with the not-so-revolutionary trick of shaking vinaigrettes in a mason jar, and my salads taste SO much better because of it.

    Best salad ever = salt + pepper + spices + oil + vinegar, in any combination you can conceive. That's what I did in the photos above, when I made enough dressing just for my salad for lunch today. I put 'some' of each ingredient in, shake it for 15 seconds, taste, and then add a little more of various ingredients until it's juuust right.

    I have a salad dressing equation for all my faves:

    Italian dressing = Italian seasoning blend + balsamic + olive oil
    Honey mustard = mustard + honey + rice vinegar + olive oil (sometimes + Cajun seasoning)
    Fancy garlic dressing = fresh-pressed garlic + mayo + salt + pepper + balsamic vinegar + olive oil
    Ranch dressing = garlic powder + salt + dried chives + dried parsley + sour cream + white wine vinegar

    Look, y'all, I KNOW it's literally just making your own salad dressing, but in a mason jar instead of with a whisk. Idk why, but the mason jar just clicked. I cook for one (that's me), and making full batches of DIY salad dressings is just wasteful — this way, I can make the dressing, then layer carrots, lettuce, and chicken directly into the jar to take for lunch the next day. And the next day, I make a different dressing. What's not to love?" —Natalie Brown

    11. Chicken Teriyaki With Veggie Stir-Fry and Rice

    Lisa Paradise

    "I don’t usually cook Asian food because I strongly believe it’s almost always better if you order it. One night a guy friend almost jokingly asked if I wanted to come over and make us dinner if he paid for the ingredients, and next thing I knew I was in the grocery store near this place roaming the isles for ideas. He said he had this really nice soy sauce from Japan, so chicken teriyaki seemed like the obvious choice.

    I personally don’t love chicken - but after making this really savory sauce and then deciding to let the chicken finish cooking in it, I realized what I’ve been missing. The whole thing took about an hour to make, and took us about five minutes to devour — it was so much better than I’d expected!" —Lisa Paradise

    Here's the recipe:


    ½ cup soy sauce

    1 cup water

    2 tsp ginger powder

    2 cloves garlic, chopped

    ¼ cup honey

    2 tbsp brown sugar

    1 fresh scallion


    2 cups halved Brussels sprouts

    1 small red onion, chopped

    Ten stalks of asparagus, cut in half

    1 cup baby corn

    1 head of broccoli

    1 medium red pepper

    1 tbsp olive oil



    2 boneless chicken breasts

    2 cups cooked rice


    Give the chicken a good rub with salt, pepper, and oil before searing it in a hot skillet until almost finished cooking. Set chicken aside but reserve the pan.

    Heat 1 tbsp olive oil in a large skillet over medium heat. Cook the Brussels until blackened but not quite soft, then add the asparagus, onions, and broccoli. Cook for about 5 minutes before adding the red pepper and corn. Cook another 5 minutes, stirring, until finished. Set aside and keep it warm.

    In the same skillet you cooked the chicken in, bring soy sauce and water to a simmer. Add garlic, scallions, ginger powder, honey, and brown sugar. Bring to a low boil for two minutes. Add cooked chicken to the sauce, and cook on low until sauce is thick.

    To serve, pile the veggies on top of the rice, add your chicken, and cover with lots of sauce!