Spring Recipes

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.

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.

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.

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.

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.

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.

This recipe is intended to give you extra pork for dinner later in the week. If you'd rather not make the extra pork, simply use one pork tenderloin (instead of two), and halve the marinade; the rest of the recipe will work for four servings. The soy sauce and fish sauce in the marinade amplify the meatiness of the pork, while the brown sugar and maple syrup offer sweet notes to balance while also helping the pork brown quickly in the grill pan as the sugars caramelizes on the ridges.

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.

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.

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.

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.

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.

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.

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.

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.

Briny capers are a lovely addition to Dijon vinaigrette—especially when drizzled on grilled asparagus.

A quick and easy side to pair with a weeknight main-dish, these radishes taste exquisite when doused in butter and tangy lemon juice.

Risotto becomes a kind of rice pudding in this dish, with a sweet-tart syrup drizzled over the creamy rice.

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.

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.

Spring is the season for fresh rhubarb. So take advantage of this seasonal fresh flavor and dish up homemade pie.

You can also use shiitake mushrooms and edamame, good year-round alternatives to spring-time morels and fava beans.

If blood oranges aren't available, substitute 3 large navel oranges to retain the same fresh flavor in this spring salad.

Six ingredients make one delicious dessert in less than 10 minutes.

Make the chips in advance, cool completely, and store in an airtight container until ready to serve.

Nestled in a creamy filling and crumbly graham cracker crust, strawberries shine in this delectable tart.

Pair this light entrée with some roasted new potatoes for a complete and satisfying weeknight meal.

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.

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.

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.

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.

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.

Look for whole-wheat pastry flour in the baking aisle at major supermarkets. Garnish with additional strawberries and fresh mint leaves.

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.

To crumble the goat cheese over this scrumptious spring salad, freeze it for 10 minutes, and then flake with a fork.

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.

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.

The cheese on these radish and arugula crostinis will spread easily and taste even better at room temperature.

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.

This stuffed chicken is sliced and served over a bed of dressed greens to create an elegant and delicious dinner salad.

Get a jump on the season with reliable freezer staples–artichokes and English peas–and turn out a super simple, delicious, spring-inspired dish.

Packed full of spring’s best produce, this pizza pairs nicely with a side of tomato soup or small green salad.

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.

Start with our basic recipe and then try one of our tasty variations: Radish and Feta, Israeli Couscous and Dill, or Toasted Almond and Pecorino.

Asparagus with tender greens offers bright spring flavors plus the bite of Gorgonzola in the vinaigrette.

Salty cheese and ham accent the sweet fruit in this refreshing main-dish salad, a perfect meal on a warm spring day.

Seek out the freshest produce you can find. The success of simple dishes depends on the quality of their ingredients.

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.

Cavatappi, spiral-shaped pasta, adds an element of whimsy to this budget-friendly, seasonal dish. If you can't find it, substitute fusilli.

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.

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.

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.

The peas here come in the form of tendrils–wispy, tender sprouts of the pea plant. Substitute watercress if tendrils aren't available.

Glorious spring berries are the focus here—tons of them, piled atop a layer of creamy filling. You can leave small berries whole.

This recipe is not only quick but also versatile. Try one of our three variations to spice things up: raisin and pine nut, sesame-ginger glazed, or lemon-tarragon.

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!

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.

The higher quality the ricotta cheese, the creamier and more delicious the pizza; we prefer Calabro brand.

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.

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.

You can enjoy your cake sans guilt with our version that's lighter in calories and also gluten-free.

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.