The 10 Best Instagram Recipes From April 2023

Spring is off to a pretty sweet start.
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Orchids n Sweet Tea/Sally's Baking Addiction/Pinch of Yum
April 2023 Instagram recipes

If we’re judging by the most-liked recipes on the HuffPost Taste Instagram account, our readers had a real sweet tooth in April. Among the top dishes were Biscoff banana pudding, peanut butter banana pudding, a new twist on lemon bars, baked French toast, a carrot cake-coffee cake mashup and a giant cinnamon roll that’s bigger than your head.

There’s something for fans of savory foods, too, including a flaky artichoke gouda tart that’s much easier to make than it looks, miso shrimp scampi and a salmon recipe that’ll make you feel like you’re on vacation.

Go try them all and let us know your favorites!

10
Butter Be Ready
Caribbean-Style Coconut Curry Salmon
You know everyone's getting sick of your go-to salmon recipe, right? This one's packed with flavor from a few genius pantry staples.
9
Half Baked Harvest
Berry and Cream Cheese Croissant French Toast Bake
You can make this the night before, roll out of bed the next morning and just pop it into the oven. Is there anything better?
8
Sally's Baking Addiction
Giant Cinnamon Roll
If you've never made a cinnamon roll that's larger than your head, now is the time. It's up to you whether it's a single serving or a family-size serving.
7
Orchids and Sweet Tea
Peanut Butter Banana Pudding
This is the first of two takes on banana pudding you'll see on this list from Orchids and Sweet Tea. If you love the combination of peanut butter and bananas, this one's for you.
6
Butter Be Ready
Miso Shrimp Scampi
Garlic, butter, wine white, miso ... this weeknight dinner from Butter Be Ready has all the components to make a delicious dish.
5
Half Baked Harvest
Artichoke Gouda Tart
If you've got artichokes in your pantry and puff pastry in your freezer, this fancy-looking appetizer can actually made in a jiffy.
4
Omnivore's Cookbook
Zha Jiang Mian (Old Beijing Fried Sauce Noodle)
This recipe from Omnivore's Cookbook is a popular classic Beijing dish made with ground pork and onion cooked in a rich savory brown sauce with a hint of sweetness, tossed with noodles and then served with crunchy cucumber.
3
Milk and Cardamom
Earl Grey Tea Guava Lemon Bars
We can almost guarantee you haven’t seen this twist on lemon bars before. The upgrade from Milk and Cardamom features lavender-tinged Earl Grey tea in the shortbread crust, and guava to sweeten up the filling.
2
Pinch of Yum
Carrot Cake Coffee Cake
This recipe from Pinch of Yum is carrot cake. It’s also coffee cake. It’s Carrot Cake Coffee Cake. How glorious?!?
1
Orchids n Sweet Tea
Biscoff Banana Pudding with Caramel
This dessert from Orchids and Sweet Tea has all the best flavors you could imagine, loaded into one big old bowl.

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What Chefs Are Buying For Their Own Kitchens On Amazon
Chef'n PalmPeeler(01 of22)
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"This palm peeler is one of my favorite kitchen tools, and one I get asked about very frequently in my videos. The peeler is built for your hand and makes peeling vegetables extremely easy!" — Karen Rosenbloom, chef and content creator (credit:Amazon)
Benriner mandoline slicer(02 of22)
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"The Benriner mandoline is so easy to use and great for small spaces." — Emma Hearst, chef, founder and CEO of Forts Ferry Farm

“I love the Benriner mandoline slicer. While I think I have pretty darn good knife skills, my affinity for well-cut veggies leads me to grabbing this thing 2-3 times a week at home. The uniform cuts produce better cooking and looking dishes. Think sandwich toppings or micro-thin sales for tacos. Be careful and use the guard — this thing always wins against your fingers!” — Rodger Bowser, head chef at Zingerman’s Deli in Ann Arbor, Michigan
(credit:Amazon)
Microplane professional series ribbon grater(03 of22)
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"Of course, a Microplane! My new favorite one is the professional series ribbon grater." — Hearst (credit:Amazon)
Prepworks by Progressive flip grater(04 of22)
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"My husband also got me a folding microplane to keep in my purse… never know when you might need one." — Hearst (credit:Amazon)
A Bar Above short cocktail picks(05 of22)
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"I also just found a bunch of wonderful stainless steel cocktail picks, [like these], while on an Amazon hunt for props for my cookbook, which we are photographing right now!" — Hearst (credit:Amazon)
Wüsthof classic 8-inch chef's knife(06 of22)
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"Absolutely one of my favorites is the Wüsthof classic chef’s knife. Mine is a 12" and it is my workhorse. My parents bought it for me 20 years ago and it is still my most used knife in my bag. Easy to use, holds a nice edge easily.” — Bob Bennett, head chef at Zingerman’s Roadhouse in Ann Arbor, Michigan (credit:Amazon)
Javelin instant read meat thermometer(07 of22)
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"Another of my Amazon faves is the Javelin digital thermometer. I have bought this for myself, for my crew and for most folks who cook. It is heavy duty, quick and accurate – everything you need in a busy kitchen.” — Bennett (credit:Amazon)
Ideal Gangy can opener(08 of22)
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"These Japanese can openers are one of the handiest tools to keep in the kitchen. As anyone who has tried to use a hand-held can opener in a professional kitchen knows, the traditional ones last about 3 hours before being broken. These can openers have no moving parts and are extremely durable. I make it a point to keep a few on-hand in every kitchen I occupy, and keep one at home as well. They also make great stocking stuffers for line cooks when the holidays come around!" — Alex Napolitano, executive chef at The Maker in Hudson, New York (credit:Amazon)
OXO Good Grips 9-inch whisk(09 of22)
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"I saw one of my sous chefs with this little whisk in his kit and I had to have it. It’s adorable, ergonomic and well constructed. I use it everyday to make anything from aioli and vinaigrettes to beurre blanc, sabayon and bernaise." — Jake Leiber, chef-partner at Chez Ma Tante in Brooklyn, New York (credit:Amazon)
Maldon sea salt flakes(10 of22)
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"This salt is amazing! Use it in salads or to finish any dish. Add a perfect crunch and flavor." — Alma Fernanda, a Le Cordon Bleu chef and gastronomic cultural attaché at the Mexican embassy in Washington, D.C. (credit:Amazon)
Kuhn Rikon Epicurean garlic press(11 of22)
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"Best garlic press ever! Can even add garlic with the peel." — Fernanda (credit:Amazon)
Global two piece knife set(12 of22)
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"Love this knife set! The only two you will ever need. Very lightweight and perfect size." — Fernanda (credit:Amazon)
Zulay Metal 2-In-1 lemon lime squeezer(13 of22)
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"This lemon squeezer is my favorite tool from Amazon! I used to think it was a 'nice to have' not a 'need to have' because, as we know, we can squeeze lemons by hand. But after getting one from Amazon, I realized how much of a game changer it is! It obviously speeds up my process in both my home kitchen and commercial kitchen (think about how many lemons we have to squeeze for our lemon cardamom ice cream!), but it also makes use of those hard lemons that seem to have zero juice (turns out they can be just as juicy with a lemon squeezer!). It has ended up being the most 'need to have' tool in my kitchen these days." — Pooja Bavishi, CEO and founder of Malai in Brooklyn, New York, and a home cook (credit:Amazon)
JB Prince bowl scraper(14 of22)
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"My favorite kitchen tool is a plastic bench or bowl scraper from JB Prince! It’s super easy to keep clean! It can be used to scrape all the herbs, garlic or onions off your cutting board. It doubles as a rubber spatula in need. To get the last bit of batter out of a bowl, or moving dough off a wooden board, this is the most essential tool." — Ryan Bartlow, chef and owner at Ernesto's in New York City (credit:Amazon)
Deluxe Knifedock in-drawer kitchen knife storage(15 of22)
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"Great for keeping drawers organized especially if you have expensive Japanese knives that you want to protect from keeping dull and preserving their longevity." — Andrew Quinn, chef/owner of The Noortwyck in New York City (credit:Amazon)
A collapsible cooling rack(16 of22)
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"Great for creating efficiency of space particularly in tight kitchens.” — Quinn (credit:Amazon)
ThermoPro digital meat thermometer(17 of22)
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"A kitchen thermometer is a crucial tool to have in your culinary arsenal. I use this tool all the time at home and in restaurants, mostly to check the temperatures of proteins to guarantee they are cooked to perfection." — Rosenbloom (credit:Amazon)
OXO Good Grips short Pop container set(18 of22)
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"One of our go to items in our kitchens at Loring Place and Greywind are the OXO Pop Storage containers that we use to store spices, nuts and seeds. These containers come in a variety of sizes and allow us to store ingredients in a very organized manner. They are designed with a push-button top that creates an airtight seal which also helps keep the ingredients fresh. They are also stackable, durable and dishwasher safe.” — Dan Kluger, chef/owner at Greywind in New York City (credit:Amazon)
Ateco offset spatula(19 of22)
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"Andy Baraghani might say you don’t need one (don’t get me wrong, I love his book) but for pastry people it’s indispensable. For smoothing the top of cake batter, frosting cakes and cupcakes and myriad other odd jobs like flipping pancakes and crepes and lifting chocolate chip cookies off a tray. My ultimate tool.” — Claire Ptak, chef/owner of Violet Cakes in London and author of "Love Is A Pink Cake" (credit:Amazon)
A set of five 8.5-inch silicone spatulas(20 of22)
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"I love these mini spatulas that I buy on Amazon. They are great for getting mis en place out of pints and quart containers and the vita prep to name a few. And they are cute colors!" — Melissa Rodriguez, chef/owner at Al Coro, Mel’s and Discolo in New York City (credit:Amazon)
Global 5-inch chef's utility knife(21 of22)
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"My favorite kitchen tool is my 5 inch Global utility knife. I have had mine for about 10 years and I use it pretty much daily. I love that it holds an edge well, is very durable, and it great for most prep projects.” — Roy Elam, chef at Donna Jean in Los Angeles and San Diego, California (credit:Amazon)
ScotchBlue painter's tape(22 of22)
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"The organizational item that we order the most from Amazon would be blue painters tape by far. We use it constantly to label and date everything in the kitchen, which is imperative to our organization, and other types of tape either don’t stick or leave a residue after they get removed.” — Mike Williams, executive chef and culinary director at Juliet, Norah and Margot in Los Angeles, California (credit:Amazon)

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