The recipes for these seasonal favorites were all awarded five stars by you, our online readers. Like most of the other items
on this list, you can get artichokes any time of year, but fresh ones grown in season just taste so much better. Take advantage
with the recipes below (you can use fresh instead of frozen in the dip).
Creamy Artichoke Dip
Artichokes Stuffed in the Yemenite Style
Artichokes with Pesto-Cannellini Spread
Veal-and-Artichoke Stew with Avgolemono
When the first bundles of pencil-thin asparagus start showing up at the market, you know it's officially spring. Asparagus
can be prepared in innumerable ways, but early-harvest stalks are so delicious raw that they may not even make it to cooking.
Roasted Asparagus with Balsamic Browned Butter
Steamed Asparagus with Lemon-Garlic Gremolata
Flatbread with Asparagus and Green Onions
Grilled Asparagus Rafts
Head to your local farmer's market or U-pick, and, depending on your latitude, you can get fresh strawberries in peak season
from mid-April to early June. If you can muster the willpower not to eat them all straight out of the container, try one of
the recipes below.
Strawberries with Crunchy Almond Topping
Meringues with Fresh Strawberries and Chocolate Mascarpone
Strawberry Mint Ice Cream
Once a home-baking staple, this sweet-tart vegetable (it's the leaf stalk of the plant, not botanically a fruit) has waned
in popularity, and that's a shame. Rhubarb peaks in availability from April to June, grows all over the country, and can be
used in savory applications like the tangy chutney below in addition to traditional sweet desserts.
Lattice-Topped Rhubarb Pie
Rhubarb Custard Bars
Grilled Pork Chops with Rhubarb Chutney