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Ten April Favorites (2009)

Our editors' top picks this month—a collection of hearty, satisfying dishes and fresh, market-driven fare—reflect the transition from winter into spring.
03.11.09
recipes

Rustic French Meatloaf

This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté.
April 2009
recipes

Linguine with Rustic “Meatballs”

Here we combine some favorite flavors in an eclectic dish. We don’t think you’ll mind the loose definition of meatball: Free-form versions don’t require any shaping.
March 2009
recipes

Chipotle Meatballs

Albóndigas (meatballs) are often served in soup, but our skewered version needs only a squeeze of lime juice to bring out their meaty richness.
November 2008
recipes

Veal Scallopini with Brown Butter and Capers

Quick-cooking scallopini are perfect for breathing new life into busy weeknights. And the brown butter doesn’t hurt either.
October 2008
recipes

Grilled Veal Chops with Arugula and Basil Salad

These grilled breaded chops combine the best of both worlds, with the crumbs toasting and crisping up while taking on a hint of smoke.
June 2008
recipes

Matzo Meal: Passover Menu Ideas

We’ve taken these bland, brittle crackers beyond matzo ball soup and created 13 innovative recipes for the Passover table.
04.10.08
recipes

Angelo “Squatty” Coschignano’s Meatballs with Billy’s Sauce

These meatballs are legendary, and for good reason: Three types of meat give them depth, and a meaty, bacon-studded sauce puts them over the top.
April 2008
recipes

Veal Scallopini with Olive and Sun-Dried Tomato Sauce

Sweet sun-dried tomatoes and earthy black olives enliven thin veal slices with the vibrant flavors of a sunny coast.
January 2007

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