seo april 2025

Potato Knish

all-purpose flour

baking powder

salt

unsalted butter, melted schmaltz, or neutral oil

water

white vinegar

Yukon gold potatoes (3

kosher salt,

unsalted butter, schmaltz, or neutral oil

yellow onion, finely diced (about 1 3/4 cups)

garlic,

spicy brown or whole grain mustard

black pepper, plus more as needed

egg,

neutral oil, if frying

Make ahead:The dough can be made up to 3 days ahead, wrapped tightly in plastic wrap, and refrigerated. Let sit at room temperature for 1 hour before assembly.The potato filling can be made up to 3 days ahead and refrigerated in an airtight container. Let sit at room temperature for 1 hour before assembly.Storage: Refrigerate leftover knishes in an airtight container for up to 5 days. Reheat in a 350ºF oven until warmed through, 15 to 20 minutes.

The Kitchn

Rachel Perlmutter

Step 1: Make the dough:

Whisk 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt together in a large bowl. Create a deep well in the center. Whisk 1 large egg, 1/2 cup melted unsalted butter, 1/2 cup warm water, and 1 teaspoon distilled white vinegar together in a medium bowl. Pour into the well.

Step 2: Make the dough:

Using a fork and starting in the center, gradually stir and pull in the flour mixture until a shaggy dough forms. Knead the dough a few times until it forms a smooth, soft ball. Wrap the dough tightly in plastic wrap and let rest for 1 hour to firm up. Meanwhile, make the filling.

Make the dough:

Step 1: Make the filling and roll out the dough:

Place 1 1/2 pounds peeled and cut Yukon gold potatoes and 2 tablespoons of the kosher salt in a medium saucepan and add enough cold water to cover by about 1 inch. Cover and bring to a boil over medium-high heat. Uncover and reduce the heat to maintain a simmer. Cook until knife tender, 15 to 20 minutes. Drain in a colander.

Step 2: Make the filling and roll out the dough:

Melt 2 tablespoons unsalted butter in the same saucepan (no need to wash) over medium-high heat. Add 1 finely diced large yellow onion and 2 grated garlic cloves. Cook, stirring frequently, until the onions are translucent and lightly browned in spots, about 8 minutes.

Step 3: Make the filling and roll out the dough:

Add 1/4 cup water, scrape up any browned bits from the bottom of the saucepan, and cook until the water is almost completely evaporated, about 45 seconds. Remove the saucepan from the heat.

Step 4: Make the filling and roll out the dough:

Return the potatoes to the saucepan. Add 1 teaspoon spicy brown mustard and 1/4 teaspoon black pepper. Mix and mash with a fork or potato masher until the potatoes are broken down but still lumpy. Taste and season with more kosher salt and pepper as needed.

Step 5: Make the filling and roll out the dough:

Divide the dough in half (about 11 ounces each). Working with one piece at a time, roll out into an 8- by 16-inch rectangle (about 1/8-inch thick). Proceed with either baking or frying instructions.

Make the filling and roll out the dough:

Step 1: Option 1: Baking

Heat the oven to 375ºF. Line a baking sheet with parchment paper. Spread half of the potato filling (about 1 1/2 cups) onto one of the dough rectangles in a log along one of the long sides. Starting with the end with the filling, roll up into a log. Repeat with the remaining dough and filling.

Step 2: Option 1: Baking

Cut each log crosswise into 4 pieces. Pinch the dough along one cut side of each piece together to cover and seal in the filling on that side. Place sealed-side down on the baking sheet, spacing them evenly apart. Using the palm of your hand, gently press down until each knish is about 1 1/2 inches tall.

Step 3: Option 1: Baking

Lightly brush the dough of each knish with 1 beaten large egg. Bake until golden brown, about 45 minutes.

Option 1: Baking

Step 1: Option 2: Frying

Cut each dough rectangle in half crosswise and lengthwise to get a total of 8 pieces. Divide the filling between the dough pieces (about 1/3 cup each). For each knish, fold the dough over the filling to form a square. Press the edges with your fingers or the tines of a fork to seal (make sure to press out any air). Trim the edges with a knife (save the scraps to test the temperature of the oil!).

Step 2: Option 2: Frying

Heat 2 cups neutral oil in a medium cast iron skillet or Dutch oven over medium heat until shimmering (300 to 350ºF). Meanwhile, fit a wire rack over a baking sheet.

Step 3: Option 2: Frying

Test the oil with a small piece of scrap dough: If it immediately starts bubbling, proceed with frying (if it doesn’t, the oil is not hot enough). Fry in batches of 2 to 3: Add to the hot oil and fry, flipping halfway through, until golden brown and heated through, 4 to 6 minutes total. Transfer to the rack. Let cool slightly before serving.

Option 2: Frying

I've worked in the food industry for 15 years as a chef, recipe developer, writer, and editor. Prior to joining the Kitchn team I was an associate editor at America’s Test Kitchen, a contributor to Serious Eats, and worked on cookbooks for Ten Speed Press, Rebel Girls, and Clarkson Potter.!

Andrea Rivera Wawrzyn

This hearty and delicious pie will be the talk of the seder.

Passover Potato Pie

russet potatoes,

kosher salt, divided

turmeric

olive oil, divided

yellow onion, finely chopped (about 1 1/2 cups)

black pepper, divided

parsley leaves (from about 2/3 medium bunch)

chives

garlic (from 4 cloves)

potato starch

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Molly Krueger

Step 1

Place 2 pounds chopped russet potatoes, 2 teaspoons of the kosher salt, and 1 teaspoon ground turmeric in a large pot. Add enough cool water to cover by about 1-inch. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are fork-tender, 10 to 15 minutes.

Step 2

Meanwhile, heat 1 tablespoon of the olive oil in a 10-inch cast iron or high-sided oven-safe skillet over medium heat until shimmering. Add 1 finely diced medium yellow onion and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onions are translucent and tender, about 5 minutes. Stir in 1 cup finely chopped fresh parsley leaves, 1/2 cup finely chopped fresh chives, and 2 teaspoons finely chopped garlic. Cook until wilted and fragrant, about 1 minute more. Remove the skillet from the heat. Transfer to a large bowl. Reserve the skillet.

Step 3

When the potatoes are ready, drain and return to the pot. Add the onion mixture and, using a flexible spatula, mix and mash the potatoes with the onions and herbs until the potatoes begin to break up into smaller pieces. Let sit until cool to the touch, about 20 minutes. Meanwhile, heat the oven to 350ºF.

Step 4

Place 2 tablespoons of the olive oil in the same skillet. Place in the oven and heat for 5 minutes. Meanwhile, finish making the filling.

Step 5

Add 4 large egg yolks, 3 tablespoons potato starch, the remaining 2 tablespoons olive oil, the remaining 2 teaspoons kosher salt, and a few grinds of black pepper to the potato mixture. Mix until combined.

Step 6

Beat 4 large egg whites with an electric mixer (use the whisk attachment on a stand mixer) on medium speed or by hand until soft peaks form, 1 to 2 minutes. Transfer to the potato mixture and fold together with the flexible spatula until just combined, trying to keep as much air in the egg whites as possible.

Step 7

Carefully remove the skillet from the oven and tilt to coat the bottom with oil. Transfer the potato mixture into the skillet and spread into an even layer. Return the skillet to the oven and bake until the top is golden-brown, the center is set, and the pie begins to pull away from the edges of the pan, about 1 hour.

Step 8

Let cool for 10 minutes. Sprinkle the top with more kosher salt and chopped herbs if desired. Run a thin knife around the edges to loosen. Cut directly in the pan into wedges for serving, or flip out of the pan onto a cutting board before cutting.

At The Kitchn, I develop all of your favorite recipes and help you discover your most beloved grocery finds. I have more than 17 years of recipe development experience, including time spent in cookbook test kitchens and on Alton Brown’s culinary team. My two kids have lots of opinions on dinner.

Patty Catalano

Adding pickled jalapeños is the simplest, easiest way to add spice to classic deviled eggs.

Spicy Deviled Eggs

eggs

mayonnaise

jalapeño

pickled jalapeño brine

Cayenne pepper,

Make ahead: The eggs can be hard-boiled, peeled up to 1 day ahead, and refrigerated in an airtight container. You can also make the filling up to 1 day ahead, but refrigerate in a piping bag or in an airtight container with plastic wrap pressed onto the surface. Let the filling sit at room temperature for at least 30 minutes before assembly. Fill the egg white shells when ready to serve.Storage: Leftover deviled eggs can be refrigerated in an airtight container for up to 3 days, but might not look as pretty.

Place 6 large eggs in a medium saucepan and add enough cold water to cover the eggs by about 1 inch. Bring to a boil over high heat. Remove the saucepan from the heat. Cover and let sit for 10 minutes. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water.

When the eggs are ready, remove them from the hot water. Tap each egg against the counter to crack the shell in a few places. Transfer to the ice water bath and let sit until cool, at least 2 minutes.

Remove the eggs from the water and peel. Halve the eggs lengthwise. Carefully remove the yolks and transfer to a small bowl. Place the egg whites on a platter cut-side up.

Use a fork to mash the yolks as finely as possible. Stir in 3 tablespoons mayonnaise, 2 tablespoons finely chopped pickled jalapeño slices, 1/2 teaspoon pickled jalapeño brine, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and season with more kosher salt and black pepper as needed.

Transfer the filling to a small plastic bag or piping bag fitted with a 1/2-inch tip. If using a plastic bag, snip off one bottom corner. Pipe the filling evenly among the egg whites (about 2 teaspoons per deviled egg). Garnish with cayenne pepper and more pickled jalapeño slices if desired.

I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing focuses on all things food — mostly dinners and desserts, fun cocktails, and hot tips. 

Kristina Razon

This juicy retro chicken dish is ready for take-off.

Airline Chicken

lemon

lemon juice

olive oil

garlic powder

paprika

black pepper

chicken

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Stir the finely grated zest of 1 medium lemon, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 1/4 teaspoons kosher salt, 3/4 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper together in a small bowl to make a paste.

Arrange 1 whole chicken breast-side up on a cutting board with the neck end closer to you. Stretch one wing out to straighten. Cut just next to the joint connecting the wing flat and drumette to cut the wing off. Cut through the skin and tendon around the end of the drumette bone. Repeat cutting off the other wing. Reserve the wings for chicken stock or another use.

Cut along one side of the breastbone, and slowly work the knife along the rib bones to separate the breast meat from the bones. Cut through the skin that connects the breast and drumstick until you hit bone. Locate the joint connecting the drumette to the rest of the carcass. Holding the breast and drumette, bend the joint back and cut next to it to separate the breast and drumette from the rest of the carcass in a single piece. Repeat cutting off the other breast.

If desired, cut off the legs: With your hands, pull each leg back and down until the joint pops out. Cut next to the joint to cut off each leg. Reserve the legs for another use and the carcass for chicken stock.

Rub the seasoning all over the airline chicken breasts, including under the skin. Place the airline chicken breasts skin-side down in an unheated large cast iron or oven-safe skillet. Cook over medium heat undisturbed until the skin is golden-brown and releases easily from the pan, 8 to 9 minutes.

Flip the chicken skin-side up. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of the breast registers at least 160°F, 10 to 20 minutes more. Let rest for 5 minutes before slicing and serving.

After graduating from Le Cordon Bleu in Paris, I worked at Cook's Illustrated and CHOW's test kitchens. I've edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.

Christine Gallary

Greyhound Cocktail

store-bought 100% ruby-red grapefruit juice, or 1 medium ruby-red grapefruit

Simple syrup (optional)

Lime wheel grapefruit

If using a grapefruit, juice 1 medium ruby-red grapefruit until you have 4 ounces and strain out the pulp.

Pour the grapefruit juice and 2 ounces gin or vodka into a highball or old-fashioned glass. Stir to combine. Fill the glass with ice. Taste and stir in simple syrup 1/4 ounce at a time if desired. Garnish with a lime wheel or thin grapefruit slice.

I’m a former bartender and the Greyhound has always been a favorite drink of mine. Try adding a float of St. Germaine for an additional layer of flavor.

This is a mixed drink, not a cocktail. It&#39;s a marginal drink at best. Vodka is just an alcohol delivery mechanism, not something that imparts any real flavor.

I like mine with vodka and a splash of cranberry juice. It’s my go-to drink!

I like mine with vodka and a splash of cranberry juice, no simple syrup needed. It’s my go-to drink!

Whether it&#39;s a greyhound or salty dog, it&#39;s a refreshing summer drink.

The crispy edges and soft marshmallowy center are so incredible.

Perfect Pavlova

egg whites,

sugar

cornstarch

vanilla extract

heavy cream

fruit,

mint leaves,

Make ahead: The meringue base can be made several days ahead and kept tightly wrapped in plastic or in an airtight container until you&#x27;re ready to assemble the pavlova.

Kelli Foster

Step 1: Make the meringue base:

Arrange a rack in the lower third of the oven and heat the oven to 250ºF. Trace a 9-inch circle onto a sheet of parchment paper using a cake pan or dinner plate as a guide. Flip the parchment over and use it to line a baking sheet.

Step 2: Make the meringue base:

Stir 1 1/2 cups granulated sugar, 2 teaspoons cornstarch, and 1/4 teaspoon kosher salt together in a medium bowl.

Step 3: Make the meringue base:

Beat 6 room temperature large eggs with the whisk attachment in a stand mixer, starting at low and gradually increasing to high speed, until soft peaks form, about 3 minutes. With the mixer on low speed, gradually add the sugar mixture a spoonful at time. Slowly increase the speed to high and beat until stiff peaks form, 2 to 3 minutes more.

Step 4: Make the meringue base:

Beat in 1 teaspoon vanilla extract and 1 teaspoon distilled white vinegar on high speed until stiff, very glossy peaks form, 2 to 3 minutes. The mixture is ready when it no longer slides around the bowl and if the bowl is turned upside down, it does not move.

Step 5: Make the meringue base:

Scrape all the meringue onto the center of the parchment circle. Working from the center out, spread the meringue to fill the circle. Smooth the sides if desired or leave it in billowy lumps.

Step 6: Make the meringue base:

Bake until the pavlova is dry to the touch, 70 to 75 minutes. Meanwhile, wash and dry the stand mixer bowl and whisk attachment.

Step 7: Make the meringue base:

Turn off the oven. Let the pavlova cool completely in the oven (it’s okay if it’s cracked), about 3 hours.

Make the meringue base:

Step 1: Make the whipped cream and assemble:

Beat 1 1/2 cups cold heavy cream, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract together in a stand mixer with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes.

Step 2: Make the whipped cream and assemble:

Transfer the pavlova to a serving dish if desired. Spread the whipped cream evenly over the top of the pavlova. Top with 2 cups diced fresh fruit. Garnish with fresh mint leaves if desired. Serve immediately.

Make the whipped cream and assemble:

Powdered sugar makes these soft and chewy cookies so pretty.

Cool Whip Cookies

(15.25-ounce) box chocolate, lemon, or strawberry cake mix

(8-ounce) tub frozen whipped topping,

Substitutions: For the chocolate cookies, 1 tablespoon brewed espresso can be substituted for the vanilla extract.Make ahead: The cookie dough can be made 24 hours ahead, covered, and refrigerated.Storage: Store in an airtight container at room temperature for up to 4 days.

Janette Zepeda

Stir 1 (15.25-ounce) box cake mix, 8 ounces thawed frozen whipped topping, 1 large egg, and 1 tablespoon vanilla extract together in a large bowl with a flexible spatula until fully incorporated, 4 to 5 minutes. The mixture will be thick.

Cover and refrigerate for 30 minutes. Meanwhile, heat the oven to 350ºF. Line 2 baking sheets with parchment paper. Place 1/2 cup powdered sugar in a medium bowl.

Portion and coat one cookie at a time: Scoop out a heaping tablespoon of the dough (it may be a little sticky) and drop into the powdered sugar. Toss with your hands until fully coated, then place on the baking sheet, spacing them evenly apart, 12 per sheet.

Bake for 8 minutes. Rotate the baking sheets from bottom to top and from front to back. Bake until the powdered sugar has cracked and cookies are browned around the edges, about 8 minutes more. Let cool for 5 minutes on the baking sheets. Transfer the cookies to a wire rack and let cool completely.

Shelley is a recipe tester at The Kitchn with a degree in print/online journalism and experience in food styling assistance. She is a lover of all things sweet and fried! When she isn’t in the kitchen she enjoys doing nails and cuddling with her Cavalier King Charles. 

Shelley Wang

Creamy, cheesy risotto gets the full meal makeover with the addition of chicken thighs.

Creamy Lemon Chicken Risotto

(32-ounce) cartons low-sodium chicken broth

yellow onion, finely diced (about 1 1/2 cups)

arborio, carnaroli, or vialone nano rice

white miso paste

dry white wine

Parmesan cheese (about 1/2 cup store-bought grated),

parsley

lemon zest

Lemon wedges,

Storage: Refrigerate leftovers in an airtight container for up to 5 days. To reheat, add more broth to loosen to desired consistency and warm in the microwave or over medium-low heat on the stovetop. Risotto’s consistency can turn grainy and unpleasant when frozen, so freezing risotto is not recommended.

Bring 2 (32-ounce) cartons low-sodium chicken broth to a bare simmer in a large saucepan over medium-high heat; reduce the heat as needed to maintain the bare simmer.

Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add 1 pound chopped boneless, skinless chicken thighs and cook until just beginning to brown, 6 to 7 minutes. Transfer the chicken to a plate; it might not be cooked through.

Add 1 finely diced medium yellow onion to the pot and sauté until the onion is softened but not browned, 3 to 4 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 1 minute.

Stir in 2 cups arborio rice and 2 tablespoons white miso paste. Continue to stir and cook until the outside is translucent but the center is opaque, 2 to 4 minutes. Stir in 1/2 cup dry white wine and cook, scraping up the browned bits from the bottom of the pot and stirring constantly, until the wine is evaporated and the pan is almost dry, 30 seconds to 1 minute.

Begin adding the warm broth, 1/2 cup at a time, stirring constantly. Wait until the broth has been almost completely absorbed by the rice before adding more broth. After about 15 minutes, stir in the chicken and any accumulated juices on the plate, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Continue adding broth, 1/2 cup at a time, until the rice is al dente, the broth is creamy, and the dish has the consistency of thick porridge, 20 to 25 minutes total. You might not use all of the broth.

Remove the pan from the heat. Stir in 2 ounces finely grated Parmesan cheese, 2 tablespoons finely chopped fresh parsley leaves, and 1 teaspoon finely grated lemon zest. Taste and season with more kosher salt and black pepper as needed. Serve immediately, garnishing each bowl with more Parmesan cheese and serving with lemon wedges.

Top 11 seo april 2025 recipes from across the web

The most viewed seo april 2025 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Potato Knish

Passover Potato Pie

Spicy Deviled Eggs

Airline Chicken

Greyhound Cocktail

Perfect Pavlova

Cool Whip Cookies

Creamy Lemon Chicken Risotto

Chicken Vindaloo

Bang Bang Chicken

Perfectly Crispy Fried Cod

Top 11 seo april 2025 recipes from across the web

The most viewed seo april 2025 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Knish

Passover Potato Pie

Spicy Deviled Eggs

Airline Chicken

Greyhound Cocktail

Perfect Pavlova

Cool Whip Cookies

Creamy Lemon Chicken Risotto

Chicken Vindaloo

Bang Bang Chicken

Perfectly Crispy Fried Cod

The most viewed seo april 2025 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine