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
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.
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.