Slideshow: Staff Picks: The Best Things We Ate in April

Stuffed-crust Pizza at Giordano’s, Chicago
Stuffed-crust Pizza at Giordano’s, Chicago

My best bite this month? Probably a bite out of a Chicago stuffed-crust pizza from Giordano’s when I was out there for “research” last week. It wasn’t so much that it was the absolute tastiest thing I’d eaten all month, but more what it represented. As a wannabe pizza scholar, I’d always felt embarrassed about the obvious gap in my pizza knowledge when it came to Chicago-style deep dish or stuffed-crust pizza. I filled that gap last week with the help of Nick, Dennis, Joe, and a half dozen Chicago pizzas. And knowledge is really delicious, even when those Chicago pizza-flavored casseroles leave something to be desired. (I kid, I kid.) Stay tuned for a recipe in the works. — Kenji Lopez-Alt, Managing Culinary Director

[Photograph: Kenji Lopez-Alt]

Qishan Minced Pork Noodles at Terra Cotta Warrior, San Francisco
Qishan Minced Pork Noodles at Terra Cotta Warrior, San Francisco

The restaurant I'm most excited to return to right now is Terra Cotta Warrior, a Shaanxi Chinese restaurant out in San Francisco's Outer Sunset. The hand-pulled noodles (er, one long noodle) in this hot-and-sour dish had such amazing texture: soft and silky outside, rope-like and varying in width, but retaining enough bite to stay interesting. The broth is savory and deep, flavored with pork, mushrooms, and vinegar. Incredible, delicious stuff. —Maggie Hoffman, Senior Editor

[Photo: Maggie Hoffman]

Pork Jowl at The Other Guys popup, San Francisco
Pork Jowl at The Other Guys popup, San Francisco

One of the most exciting meals I've had in recent memory was at a popup by The Other Guys, a crew of seasoned chefs who have worked at places like Ubuntu, State Bird Provisions, and Nopa. The most memorable dish: seared pork jowl served with housemade kimchi, gnocchi, and clams. Savory, rich, and so much umami, an excellent reminder of how amazing kimchi can be—and how the seafood element in the fermented cabbage is essential. I'm so excited to see what these guys do next. —Maggie Hoffman, Senior Editor

[Photo: Maggie Hoffman]

New England-Style Pizza from Archie's
New England-Style Pizza from Archie's

I finally had my first bite of the hitherto elusive New England Greek-style pie. In Bushwick! It's definitely a class unto itself—with a flaky, buttery, medium-thick crust, it's doused with a heavy layer of tomato sauce and lightly topped with mozzarella. If you're looking to expand your pizza-scape, then Brooklyn newcomer Archie's is definitely the place to do it—order up a whole pie for dinner or just swing by for a late-night (I'm talking 4 a.m.) slice. —Niki Achitoff-Gray, Associate Editor

[Photograph: Niki Achitoff-Gray]

Halušky From Milan's, Brooklyn
Halušky From Milan's, Brooklyn

I've been living about a block away from Slovak and Czech restaurant Milan's for years and I only ate there for the first time a few weeks ago. WHAT A FOOL I AM. One of my favorite dishes so far is their halušky, tiny cloud-like potato dumpling nubbins bound by soft cheese and topped with bacon chunklets. It's the kind of food that sits in you like a brick. A delicious brick made of carbs, cheese, and pork. —Robyn Lee, AHT Editor/Art Director

[Photograph: Robyn Lee]

Seafood Chowder at Bar Crudo, San Francisco
Seafood Chowder at Bar Crudo, San Francisco

Everything I ate at Bar Crudo in San Francisco was delicious (if pricey—very pricey) but the thing that really stood out was the chowder. It's got a thick but not too thick cream base that's infused with the smokey taste of Applewood bacon. Unlike this picture (which I borrowed from Flickr), there was an ample assortment of fish, mussels, squid, and shrimp, and all were well cooked. On a chilly SF night, the soup was hot and comforting, and the perfect thing to sop up with some crusty bread. —Carrie Vasios Mullins, Sweets Editor

Jennifer Yin via flickr

Passover Seder at Home
Passover Seder at Home

I know this isn’t the best picture (stupid phone camera), but it’s my small attempt to capture some of the glory of my Passover Seder spread. I had 17 people over to my Brooklyn apartment, which is really not meant to contain 17 people, and we feasted upon homemade gefilte fish (admittedly, it was not made in my home), matzo ball soup, my grandma’s brisket, a shaved fennel salad from the Ottolenghi cookbook, mashed potatoes with horseradish cream, chopped liver, quinoa salad with ramps (because I’m a food writer), and…about 47 other dishes that I’m forgetting right now. Like I said: glorious. —Jamie Feldmar, Managing Editor

[Photograph: Jamie Feldmar]