The April/May Issue

This spring, we're bringing you our first-ever brunch special! We've got lots of ideas, including an overnight French toast recipe, fresh takes on banana bread and a guide to the perfect frittata.

Recipes to Try This Month

Bucatini Primavera

Alex Guarnaschelli shares her best spring pasta recipe, and it's loaded with fresh veggies.

Southern Tea Sandwiches

Kardea makes her tea sandwiches with two kinds of fillings: smoked salmon with onion cream cheese and bacon-egg salad.

Pimento Cheese Crackers

We turned a Southern classic into a super fun snack.

Go Bananas!

Try these fun twists on banana bread.

Spiced Banana Bread Coffee Cake

Garam masala brings extra warmth to this dessert mashup.

Banana Bread Biscotti

You won't be able to resist these crunchy, chocolate-drizzled treats.

Banana Bread Waffles

Banana bread and waffles are a match made in heaven.

CONTEST

Name This Recipe!

Come up with a clever name for these minty floats and you could win big.

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All-Star Favorites

Subscribe to Food Network Magazine for recipes from your favorite chefs, like Molly Yeh's Baked Challah French Toast.

Mix Up Your Matzo

Turn the Passover staple into something new—savory or sweet!

Matzo-rella Sticks

This app uses ground matzo instead of breadcrumbs!

Matzo Nachos

Sub matzo for tortilla chips in this genius snack.

Matzo Brittle

Vanilla and flaky salt take this brittle to the next level.

What We're Making This Week

Get dinner on the table fast with these easy weeknight recipes.

Brie Pesto Puff Pastry Tarts

Coconut-Turmeric Shrimp Curry

Vietnamese-Style Pork and Noodle Salad

Pasta e Ceci with Greens

Flank Steak with Peanut Sauce

Chicken with Spring Fattoush

Crispy Chicken Thighs with Leeks and Artichokes

Sheet Pan Fish With Lemon Potatoes

Egg Salad Sandwiches with Pickled Beets

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