Spring Vegetable and Quinoa Salad with Bacon
A big batch of Ginger-Coconut Quinoa forms the base of this filling spring salad that's packed with fresh vegetables and herbs.
We give the gin rickey—a classic warm-weather cocktail—a seasonal twist with an infusion of ripe strawberries. Full fruit flavor balanced by bracing gin and spritzy soda water is a tasty way to ring in spring.
Spring Pea Salad with Creamy Curry Dressing
Wonderful flavor comes from Madras curry powder—it's bold but not too heavy. If you can only find regular curry powder, start with half the amount we call for.
Strawberry Tart with Quinoa-Almond Crust
Chef Khalil Hymore introduced us to the idea of a crunchy quinoa crust with a savory tart he developed for us; we take the notion to a sweet place here. The tart holds well overnight, so make it the day before, and serve chilled right from the refrigerator.
Classic Tangy Lemon Bars
These lemon bars are straight-up puckery perfection. We mix the filling together just before the crust comes out of the oven and then pour it onto the hot crust so that it sets quickly.
Roasted Asparagus and Baby Artichokes
To get a head start, prepare the recipe through step 2 up to two days in advance. Shortly before serving, place asparagus on pan with roasted asparagus, and proceed with step 3.
Red Snapper with Arugula Salad
Strawberry Rhubarb Trifle
Lemony Cucumber Salad
Don’t forget that something fresh, vibrant, and crunchy is often missing from potluck gatherings; this easy salad will get gobbled up quickly because it satisfies on those levels.
Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice
Soft-Scrambled Eggs with Asparagus
Spinach and Feta Quiche with Quinoa Crust
Cheesy quiche partners beautifully with a bright, citrusy salad. Whisk together 2 tablespoons canola oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, and 1/4 teaspoon kosher salt in a large bowl. Add 3 cups baby kale, 3/4 cup grapefruit sections, and 1/4 cup sliced red onion; toss to coat.
Artichoke and Arugula Pizza with Prosciutto
A balance of flavors is the key to this recipe. The bitter arugula, sweet artichoke, salty prosciutto, and creamy mozzarella are in perfect equilibrium atop a crisp-and-chewy crust and pesto sauce. Not only is the combination of tastes more satisfying than pepperoni and red sauce, this pizza takes just 11 minutes to bake―no longer than a frozen one.
Roasted Baby Artichokes with Lemon Aioli
Ready in just over 30 minutes, this spring side is simple and sophisticated. Look for bright green artichokes with firm, tightly layered leaves with no discoloration. Unlike big artichokes, baby ones don't have an inedible, thistly "choke" that needs to be scooped from the center.
Spring Asparagus Risotto
Asparagus popping out of the soil is one of the first signs of spring in the garden. The days are warming up, but the nights are still chilly—an ideal time for warm bowls of rich asparagus risotto. Save the more tender tips for the risotto pieces, and blend the larger chopped pieces of asparagus into the broth used to cook the risotto. Garnish with shaved Parmigiano-Reggiano, if you like.
Roasted Baby Beets wih Creamy Goat Cheese Dip
Sweet, earthy baby beets have a natural affinity for ingredients like tangy goat cheese and peppery horseradish. The flavors in this dish are every bit as vibrant as the color.
Pan-Roasted Artichokes with Lemon and Garlic
With a subtly flavored ingredient like artichokes, sometimes the simplest approach is best. A little roasted lemon, garlic, and fragrant rosemary are all you need to make tender baby artichokes shine.
Grilled Chicken with Spicy Rhubarb-BQ Sauce
When you think rhubarb, you may only think pie, but that's selling it short: The rosy stalk packs enough bright tanginess to transform a variety of dishes. Here, paired with smoky heat and sweet tomato, it makes homemade BBQ sauce sing.
Shaved Asparagus Salad with Manchego and Almonds
You don't need to cook asparagus to savor its unique, slightly grass flavor. Here it's delivered au naturel: shaved raw into delicate, elegant curls; dressed in zesty vinaigrette and creamy egg yolk; and punched up with crunchy nuts and salty Spanish cheese.
Grilled Asparagus with Caper Vinaigrette
Briny capers are a lovely addition to Dijon vinaigrette—especially when drizzled on grilled asparagus.
Radishes in Browned Butter and Lemon
A quick and easy side to pair with a weeknight main-dish, these radishes taste exquisite when doused in butter and tangy lemon juice.
Ruby Port and Rhubarb Risotto with Sugared Strawberries
Risotto becomes a kind of rice pudding in this dish, with a sweet-tart syrup drizzled over the creamy rice.
Spinach, Green Onion, and Smoked Gouda Quiche
We like the creamy, custardy consistency of this quiche when it's baked for 35 minutes. If you prefer a firmer texture, bake an additional 5 minutes.
Morel Mushroom and Asparagus Sauté
Blanching the asparagus first helps set its color and texture. To ensure the best taste and cut down on prep time in the kitchen, buy firm, unshriveled morels that are dry, not slimy, and free of excessive dirt.
Rhubarb Apple Pie
Spring is the season for fresh rhubarb. So take advantage of this seasonal fresh flavor and dish up homemade pie.
Farfalle with Fava Beans, Morel Mushrooms, and Mascarpone
You can also use shiitake mushrooms and edamame, good year-round alternatives to spring-time morels and fava beans.
Roasted Baby Beets and Blood Orange Salad with Blue Cheese
If blood oranges aren't available, substitute 3 large navel oranges to retain the same fresh flavor in this spring salad.
Rum-Spiked Grilled Pineapple with Toasted Coconut
Six ingredients make one delicious dessert in less than 10 minutes.
Strawberry-Avocado Salsa with Cinnamon Tortilla Chips
Make the chips in advance, cool completely, and store in an airtight container until ready to serve.
Strawberry-Almond Cream Tart
Nestled in a creamy filling and crumbly graham cracker crust, strawberries shine in this delectable tart.
Roasted Asparagus and Arugula Salad with Poached Egg
Pair this light entrée with some roasted new potatoes for a complete and satisfying weeknight meal.
Layered Strawberry-Coconut Panna Cotta
This sweet, creamy treat is a festive, elegant showcase for everyone's favorite spring fruit: ripe, juicy strawberries, served up two ways — sliced and macerated and cooked into a ruby-red jelly.
For a light supper and an unforgettable taste of the season, try this stunning galette that pairs baby artichokes with peppery radishes.
Roasted Asparagus and Tomato Penne Salad with Goat Cheese
Make an upscale pasta salad that’s company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence, and goat cheese and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold pasta salad.
Beets with Walnuts, Goat Cheese, and Baby Greens
Pair roasted beets and goat cheese with crisp baby greens and crunchy walnuts for a salad that almost explodes with flavor and color. You can prepare the beets up to two days in advance.
Spring Pasta with Fava Beans and Peas
The vibrant colors of spring shine in this elegant, seasonal pasta dish. Choose firm, bright fava bean pods free of black marks—avoid pods on which the outline of the beans inside is pronounced, indicating older favas.
Steak House Pizza
Wider, less-lobed Eruca sativa varieties, which are more palatable in larger quantities when dressed simply, would be a great topping on this pizza. This is a new take on a “steak and salad with a side of bread” and a fun way to enjoy dinner in a bite.
Though a beloved pie classic, rhubarb has a strong tartness that sometimes needs moderating. Sweet raspberries do that job perfectly here, while a splash of crème de cassis adds even deeper berry flavor. A slice of this pie absolutely screams for a scoop of vanilla ice cream.
Pound Cake with Strawberry Glaze
Look for whole-wheat pastry flour in the baking aisle at major supermarkets. Garnish with additional strawberries and fresh mint leaves.
Snap Pea and Radish Sauté
This delicious vegetable sauté pairs well with a variety of protein-based dinners, including salmon, chicken, and beef. Cutting half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like.
Radish Salad with Goat Cheese
To crumble the goat cheese over this scrumptious spring salad, freeze it for 10 minutes, and then flake with a fork.
Orzo Salad with Radish and Fennel
Lemony dressing and fresh mint add vibrant flavor to this pasta salad. Serve chilled or at room temperature, and garnish with pretty mint leaves, if desired.
Strawberry-Mint Sparkling Limeade
For a kid-friendly version, substitute 3 cups chilled club soda for the wine. When adding the wine or soda, pour slowly down the edge of the glass to tame the foam.
Radish and Arugula Crostini with Brie
The cheese on these vegetable crostinis will spread easily and taste even better at room temperature.
Roasted Corn and Radish Salad with Avocado-Herb Dressing
An abundance of warm-weather produce brings bright sweetness to this recipe. The cool creaminess of a Hass avocado is the perfect addition to temper the spicy bite from the radishes and add extra flavor and texture.
Artichoke and Goat Cheese-Stuffed Chicken
This stuffed chicken is sliced and served over a bed of dressed greens to create an elegant and delicious dinner salad.
Phyllo-Wrapped Asparagus with Prosciutto
Artichoke and Pea Sauté
Get a jump on the season with reliable freezer staples–artichokes and English peas–and turn out a super simple, delicious, spring-inspired dish.
Spring Vegetable Pizza with Gremolata
Packed full of spring’s best produce, this pizza pairs nicely with a side of tomato soup or small green salad.
Creamy Spring Pasta
This dish is luxuriously creamy, but the pasta soaks up the sauce quickly. Be sure to serve right away. Use refrigerated pasta to cut several minutes off the cook time.
Penne with Asparagus, Spinach, and Bacon
Lemony Snap Peas
Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette
Asparagus with tender greens offers bright spring flavors plus the bite of Gorgonzola in the vinaigrette.
Melon Salad with Prosciutto
Salty cheese and ham accent the sweet fruit in this refreshing main-dish salad, a perfect meal on a warm spring day.
Spring Linguine with Basil
Seek out the freshest produce you can find. The success of simple dishes depends on the quality of their ingredients.
Spring Garden Salad with Chicken and Champagne Vinaigrette
Hit up the farmers' market for the freshest spring veggies. You can also try the dish with shrimp, salmon, or pork in place of chicken.
Spring Vegetable Carbonara
Cavatappi, spiral-shaped pasta, adds an element of whimsy to this budget-friendly, seasonal dish. If you can't find it, substitute fusilli.
Strawberries in Meyer Lemon Syrup
Meyer lemons, available through May, have sweeter, more aromatic juice than regular lemons. To ensure the dessert doesn't get too tart if substituting regular lemon juice, begin with 2 tablespoons juice, and taste; add more juice if desired. Garnish with fresh mint sprigs.
Spring Vegetable Penne with Lemon-Cream Sauce
Springtime means it's time for peas! If you can find them, use shelled fresh English peas instead of frozen for this delicious, spring pasta dish.
This five-ingredient recipe is one of those refreshingly light desserts that can be so satisfying.
Spring Pasta with Asparagus and Grape Tomatoes
When stuck in a rut with pasta and basic tomato sauce, turn to veggies. Sautéed in a little olive oil with lemon juice, this combination is great as a “sauce” on its own. It’s a wonderful way to enjoy the flavors of spring and get some color into your family’s diet. Make it a gluten-free option by using gluten-free pasta.
Newfangled Peas and Carrots
The peas here come in the form of tendrils–wispy, tender sprouts of the pea plant. Substitute watercress if tendrils aren't available.
No-Bake Fresh Strawberry Pie
Glorious spring berries are the focus here—tons of them, piled atop a layer of creamy filling. You can leave small berries whole.
Asparagus with Balsamic Tomatoes
Moroccan-Spiced Baby Carrots
Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots.
Layer fresh berries with a creamy ricotta mixture for a crowd-pleasing no-bake treat.
They'll be no leftovers when you serve your family these delicious carrots. This easy side dish is quick to prepare for those busy weeknights.
Crisp sheets of sugared phyllo, creamy ricotta and honey, and showstopping strawberries combine to create a delightful dessert that everyone will be sure to love. Seconds, please!
Linguine with Spinach-Herb Pesto
Here is a lovely twist on beloved pesto for spring. Baby spinach takes the place of most of the basil to give the sauce an earthy flavor. The thick, emerald sauce beautifully coats the flat noodles and serves up big flavor in every forkful.
Three-Cheese White Pizza with Spinach
The higher quality the ricotta cheese, the creamier and more delicious the pizza; we prefer Calabro brand.
Artichoke and Goat Cheese Strata
To make this scrumptious strata ahead of time, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats, then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.
Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad
Look for asparagus stalks with deep green or purplish tips that are tightly closed and not slick. Remove the fibrous ends by bending each stalk until it snaps; the tough part will break off naturally.
Gluten-Free Caramelized Pineapple Upside-Down Cake
You can enjoy your cake sans guilt with our version that's lighter in calories and also gluten-free.
Simple Strawberry Mousse
This light and airy dessert will leave you feeling satisfied and refreshed. It is the perfect way to showcase the season's delicious strawberries.
There’s something so delicious about this rhubarb crumble that you’ll wind up wanting more. Top with a scoop of frozen yogurt for the perfect sweet-tart dessert.
Grilled Chicken and Pineapple Sandwiches
You’re already grilling the chicken, so why not throw the pineapple slices on there too? The caramelized pineapple has a mellowed flavor and softness that’s perfect in this sandwich. A squeeze of lime is all you need to flavor everything.
Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing
The sweetness of pineapple and orange juice both complement and balance the spicy ingredients in this salad. Be sure to wear gloves when working with habanero peppers.
Tamarind Pork with Pineapple-Ginger Chutney
Tamarind is a pod containing sticky, tart pulp and large seeds. Tamarind paste is more convenient, as it's seedless. Buy it at Asian, Latin, or Indian markets. Or substitute 2 tablespoons lime juice for less-complex flavor.
Toast the sweetness of spring with this homemade rhubarb liqueur. Flavored with sugar, vodka, Grand Marnier, and, of course fresh rhubarb, this seasonal drink is perfect served with seltzer or straight up and ice cold.
Radishes are an excellent vegetable to slice for salads or use as a stuffing, as seen here in our delicious pita recipe. Serve this easy-to-make sandwich with another spring favorite: steamed sugar snap peas.
Warm spices and brown sugar add rich, caramelized flavors to this carrot cake. If you can't find fromage blanc, use more cream cheese.
Marinated Asparagus Bundles
Thin asparagus spears work best in this elegant side dish. You will savor the flavor with each bite.
Carrot Salad with a Hit of Heat
Some like cooked carrots, while others prefer them grated to make a crunchy salad. You can do either with this recipe—just toss steamed carrot coins with the dressing. The sweetness of the carrots is balanced by the fresh bite of the sambal oelek and chopped herbs.
Nectarine and Radish Salsa
Sweet, crunchy, and tangy, this condiment should be a constant presence on your spring and summer table. Use as a sauce for any grilled meat or fish. Spread on grilled or toasted bread with goat cheese for bruschetta. Add some jalapeño slices for a tortilla-chip dip. The possibilities are endless.
Pea Shoot Salad with Radishes and Pickled Onion
Did you know that pea tendrils, the tiny wispy, curling stems, support the shoots as they climb? This recipe utlizes those climbing tendrils in a delicious way.
Spicy Soy Kale Salad
Overflowing with nutrients from vegetables like kale, peppers, carrots, and radishes, this salad is only 60 calories per serving and an excellent addition to almost any meal.
Raisin and Pine Nut Asparagus
Sweet raisins, tart orange rind, and spicy red onion create a trifecta of flavor that you won't be able to resist.
Artichoke, Spinach, and White Bean Dip
If you can't find baby artichoke hearts, use quartered artichoke hearts and chop them. Your guests will love this one.
Grilled Pineapple-Avocado Salsa
Grilled pineapple brings a delicious layer of irresistible flavor—not to mention, a bed of bold color on which to pile the rest of your favorite taco fillings or a topping for your favorite chicken recipe.
Lattice-Topped Rhubarb Pie
Worth the time and effort in the kitchen, this rhubarb pie is as wonderful to look at as it is to eat.
Assemble everything but the granola and almonds ahead of time, and store in the refrigerator for up to an hour. Sprinkle with granola and almonds just before serving for the optimum crunch.
Rhubarb Custard Bars
At only 131 calories per bar, this delightful treat will curb your sweet tooth without sending you running for the gym later.
Chicken and Strawberry Salad
Strawberries don’t have to be dessert—you can work them into a main dish, too. Our Chicken and Strawberry Salad is a wonderful no-cook dish that’s a snap to make, combining sweet strawberries, tangy vinaigrette, moist chicken, and rich blue cheese.
Artichokes with Roasted Garlic-Wine Dip
The ritual of eating whole artichokes―tear off a leaf, eat the tender flesh, and repeat―is as much a part of the experience as the flavor. The creamy texture and sweet savoriness of roasted garlic in the dipping sauce serve to enhance everything to heavenly levels.
Braised Chicken with Baby Vegetables and Peas
Forego the packaged trimmed, peeled carrots labeled "baby carrots" and opt for small carrots with the tops attached. Trim the green tops to within one inch and refrigerate in the crisper drawer to keep them crisp. Freshly shelled green peas are sweet and tender. Look for pods that are crisp, with no blemishes or signs of wilting.
Fava Bean, Sweet Pea, and Sugar Snap Salad
Mint and green peas are a classic spring combination. If you're a fan of edamame, use it in place of either the green peas or fava beans.
Chicken and Spring Greens with Açai Dressing
This salad is a model of nutrition. The greens and onion provide a variety of vitamins and minerals, the pecans add healthy fats, and the chicken is a great source of lean protein, all with less than 300 calories per serving. Açai dressing is rich in antioxidants, but so is any bottled berry dressing.
Quinoa Salad with Vegetables and Tomatillo Vinaigrette
Quinoa combines with crisp, colorful vegetables and tart vinaigrette for a delicious main-dish salad. Creamy queso anejo balances the tartness of the dressing. Queso blanco or ricotta salata are good substitutes.
Strawberry, Pistachio, and Goat Cheese Pizza
This dish is a refreshing departure from traditional pizza. Substitute your favorite soft cheese or greens.
Pappardelle with Lemon, Baby Artichokes, and Asparagus
Beautiful ribbons of pasta intertwine with fresh spring vegetables in a light citrusy dressing. Pappardelle is a wide, flat pasta. If you can't find it, use fettuccine. Be sure to grate the rind before you juice the lemon.
Asparagus Ribbons with Lemon and Goat Cheese
Creamy goat cheese crowns a refreshingly bracing salad. Because the asparagus is shaved, it does not have to be cooked. Thick asparagus spears work best when it comes to making ribbons like these.