In the latest issue of Bon Appétit magazine, we’re traveling far and wide. To Mexico City in search of the best gorditas, to Hong Kong to explore cha chaan tengs, and to a truck stop in Wyoming that’s turning out first-rate blistered naan, biryani, and more. We also spoke with the team of the popular spice company, Diaspora Co., who journeyed across India and Sri Lanka to create their first cookbook. All this and more lives in the issue alongside over 15 save-worthy recipes.

Start with some weeknight bangers from Test Kitchen editor Rebecca Firkser, like these spicy tuna melts. The tuna salad is mixed with kimchi and soy sauce, pantry ingredients that add bright heat and umami. Then make her tomatoey broken lasagna noodle soup. Dolloped with seasoned ricotta, it is wholly satisfying.

Because it is the April issue, we are also diving headfirst into spring produce. We’re sharing a lineup of 10 new seasonal entries to take you from blistery winds to full blossoms. Standouts include this baked cheddar pasta with architectural chunks of leeks, maple-mustard salmon with roasted radish and potatoes, and a flaky and cheesy galette studded with canned artichokes and asparagus.

Finally, move on to desserts. We’ve got tiptop options from senior Test Kitchen editor Shilpa Uskokovic. Try these Earl Grey–chocolate cupcakes with a tangy blackberry frosting. Or this strawberries and cream roll cake. It’s adored by everyone on staff, so much so that it has become a go-to birthday request. New to the site, you readers already know its worth: One reports, “This is the best cake I’ve ever made.”

Keep reading for all the recipes from our travel issue.

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