9 Foodie Finds Of The Month For April

Plain creme brûlée is delicious, but also a little basic and boring. To literally spice it up, add ginger and cardamom to the custard and sprinkle tangy pieces of roasted rhubarb on the bottom of the shell before pouring in the custard. Garnish with chopped pistachios for an extra crunch on the sugary shell.

This Negroni has an Asian flair with sweet potato shochu, for a softer sip and shiso liqueur to add herbaceousness. Garnish with a whole shiso leaf.

Gnudi are Italian dumplings, a lot like gnocchi, but made with ricotta instead of potato. This recipe adds spinach for more heft and the result is light and pillowy, like an airy, cheesy meatball. Serve in a chili butter sauce.

Enjoy this quick side salad as an accompaniment to grilled meats or even noodle dishes. Just slice cucumbers and top with a creamy peanut butter dressing. It’s crunchy, salty and savory, but also refreshing.

Like a bite-sized Cuban sandwich, these potatoes are layered with ham, pickles and cheese. Serve this at a party with mustard for an appetizer that’s sure to please.

Basic smashburger tacos are trending right now and they’re so easy to make with just ground meat, a tortilla and pan. You can garnish many different ways, including this dumpling-esque version with ground pork, crunchy slaw and a soy dipping sauce.

This tomato-based cocktail is not a Bloody Mary—it’s something entirely different and maybe your new summer drink? Muddle a ripe tomato, add simple syrup and vodka with a little balsamic vinegar. It’s sweet, tangy and a little spicy from the black pepper rim.

Chicken, pickles, greens and chips in a tossed salad—is your mouth watering yet? The dressing is a homemade pickled ranch, which complements the salty, dilly salad nicely.

This sandwich is a handheld, like a burrito, but inside are the flavors of Korean barbeque with seasoned beef, kimchi and sriracha mayo. Make ahead for lunch away or on the go.