9 Recipes From the April 2021 Issue of Real Simple

Enjoy these recipes, including five speedy suppers, plant-powered dumplings, and three ways to cook with Parmigiano-Reggiano.

5 Easy Dinners

Pea-Mint Pesto Fusilli

Fusilli with green pesto sauce on a plate

There's always room for a fresh take on pesto pasta. Get the recipe.

Ham & Leek Quiche

Ham and leek quiche displayed on a white background.
Jennifer Causey

Ham and cheese get the quiche treatment in this easy recipe. Get the recipe.

Seared Tuna With Tomato-Olive-Caper Salad

Seared Tuna with Tomato-Olive-Caper Salad

Only 20 minutes stand between you and this restaurant-worthy fish dinner. Get the recipe.

Spring Fried Rice

Spring Fried Rice
JENNIFER CAUSEY

Classic fried rice gets a few fresh twists. Get the recipe.

Salad With Chicken and Crispy Farro

Salad with Chicken and Farro
Jennifer Causey

This easy chicken dish packs whole grains and veggies into a healthy, delicious meal. Get the recipe.

Kitchen Hero: Parmigiano-Reggiano

Parm Scrambled Eggs

Parm Scrambled Eggs
Jennifer Causey

Honestly, this might be the *only* way to make scrambled eggs. Get the recipe.

Parm-Crusted Grilled Cheese

Parm Grilled Cheese
Jennifer Causey

A decidedly adult (and delicious) take on a classic grilled cheese. Get the recipe.

Instant Pot Parm Broth

Parm Broth
Jennifer Causey

This decadent-yet-easy broth is liquid gold. Get the recipe.

Plant Powered

Veggie Soup With Cornmeal Dumplings

Veggie Soup with Cornmeal Dumplings
Caitlin Bensel

Herb-flecked light and fluffy dumplings star in this plant-based soup. Get the recipe.

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