Each month, we bring you our highest-rated recipes from each issue. Here, our favorites from the April 2013 issue.
Radishes in Browned Butter and Lemon p. 56 "I've been enjoying this recipe since it was developed for our garden project last spring (advantage of working in magazine-land: content comes early). As someone who grew up thinking of radishes as chilled, raw salad accompaniments, this recipe, with its textural and temperature differences, has been delightfully eye-opening." - Phillip Rhodes, Executive Managing Editor
Celery and Parsley Salad p. 128 "At first glance, it sounds like a humble salad—celery and parsley are, indeed, quite inexpensive. But the two together plus the salty bite from the cheese and a little zing from the lemon makes this the ultimate crunchy-juicy-fresh combo. Let's just put it this way: I went back for seconds. And thirds." - Phoebe Wu, Assistant Editor
Hamburger Steak with Onion Gravy p. 88 "Homey, comfy, totally delicious. The onions are cooked to showcase their caramel goodness making a super satisfying gravy that tops mashed potatoes and ground sirloin. Yum-times-two." - Deb Wise, Recipe Tester and Developer
Granola Cookie Wedges p. 136 "This is perfect when you need a crunchy, chocolate chip cookie fix and don't have time to bake a whole batch." - Mary Creel, Special Publications Editor
Grilled Halibut with Tarragon Beurre Blanc p. 105 "No secret why this dish received our Test Kitchen's highest rating. This is five-star food: the bright, buttery sauce is a perfect counterpart to the clean, simply grilled fish." - Hannah Klinger, Editorial Assistant