Awaken Your Palate with Spring Colors

Shaved Carrot Tart with Ricotta

Piles of colorful carrot ribbons—which skew more savory than sweet, thanks to a lemony coriander-flecked dressing—come out of the oven glistening and retaining some of their bite. The keys to the couldn’t-be-flakier crust beneath: keeping the ingredients as cold as possible, and not overhandling the dough. Leftovers of the tart can be refrigerated and recrisped in the oven the next day. Get the recipe for Shaved Carrot Tart with Ricotta »

Mixed Spring Vegetables With Almond Cream

Inspired by the vegetable dishes Laurent Gras cooked during his time at Monaco’s Le Louis XV, this celebration of market fare is meant to be the centerpiece of a meal. The ingredients are permutable—peas, tomatoes, and favas in summer; beets, potatoes, and parsnips in winter—but all are enhanced with a kombu stock glaze (chicken or vegetable stock will do the job too) and laid over a bed of almond cream. Get the recipe for Mixed Spring Vegetables With Almond Cream »

Carrot and Pistachio Salad

Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in a simple salad from Eli and Max Sussman’s Classic Recipes for Modern People (Olive Press, 2015). Get the recipe for Carrot and Pistachio Salad »

Soba Salad with Lemon-Miso Vinaigrette

This refreshing salad of soba noodles tossed with winter greens and mixed vegetables is brought together by a tart dressing of miso, ginger juice, and lemon. Get the recipe for Soba Salad with Lemon-Miso Vinaigrette »

Watermelon Radish, Ahi Tuna, and Snap Pea Salad

Watermelon Radish, Ahi Tuna, and Snap Pea Salad

Strawberry Focaccia with Maple-Balsamic Onions

Strawberries go savory with an assist from caramelized onions and fresh basil in this summery bread. Get the recipe for Strawberry Focaccia with Maple-Balsamic Onions »

Oyster Club’s Lobster

Sweet, tender pieces of lobster and beets are topped with a rich asparagus cream sauce in this recipe from Oyster Club in Mystic, Connecticut.

Beet Smorrebrod

Pretty in pink beet smørrebrød
Packed full of glowing winter produce—sweet roasted beets, tart pomegranate seeds—this lentil salad makes a colorful addition to the winter table. Get the recipe for Lentil Salad with Beets and Pomegranate
For this comforting roasted eggplant salad, Sergey and Ivan glaze the eggplant with kvass, a traditional Slavic drink made from fermented rye bread. Warm Eggplant Salad with Hemp Seed Sauce

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

Chef Sara Jenkins of New York City’s Porchetta gave us the recipe for this spicy, comforting pasta dish, inspired by one made by Italian chef Salvatore Denaro. Get the recipe for Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant) »

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing