Spring Dishes We Can't Wait to Cook

March 17, 2014

It's been a long, long winter, and there's nothing we're looking forward to more than the coming weeks of warmer weather, longer days, and—most importantly—markets full of spring produce. Here are the recipes we're excited to make this season, featuring artichokes, asparagus, rhubarb, ramps, scallions, peas, and all our other spring favorites.

Pasta with Grilled Artichokes — Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Get the recipe for Pasta with Grilled Artichokes »Todd Coleman

Leek Terrine with Goat Cheese — The striking geometry of this terrine—an elegantly simple pairing of leeks and goat cheese—makes for a visually arresting presentation. We like it served with dark pumpernickel bread and some briny cured salmon at brunch, or as part of a cheese plate with a casual dinner. Get the recipe for Leek Terrine with Goat Cheese »Helen Rosner

Fresh Peas With Lettuce and Green Garlic — This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.Todd Coleman

Asparagus Mint Slaw — Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw.Helen Rosner

For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked. See the recipe for Rhubarb Upside Down Cake »Todd Coleman

Morel and Asparagus Spaghetti — In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor.Yossy Arefi

Sautéed Cod with Pea Cream — Buttery cod is accented with a creamy pea puree and crushed mustard seeds in this light, bright dish.Todd Coleman

Raw Artichoke Salad with Parmesan and Mint — Pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are wonderful paired with fresh mint and Parmesan cheese.André Baranowski

White Cheddar Grits with Grilled Ramps — Ramps, a wild leek found in upland Southern cooking, lend a light onion flavor and a bright dash of green to creamy white cheddar grits.Anna Stockwell

Brightened with lemon zest and peppery ramps, this mushroom and cheese tart can be cut into bite-size pieces for an easy appetizer. See the recipe for Ramp and Mushroom Tart »Anna Stockwell

Garlic Scape and Cherry Tomato Pasta — Roasting garlic scapes with tomatoes and red onion sweetens them and enriches their flavor; toss them with pasta, lemon juice, and arugula for a simple summer meal.Farideh Sadeghin

Avocado-Mango Salad (Saladu Awooka ak Mango) — Creamy avocados and sweet mangoes are marinated in a citrus dressing, composing a bright and refreshing salad that's the perfect counterpoint to rich and savory stews.Penny de los Santos

Labneh Tart — Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart.Andre Baranowski

Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou) — Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entree.Todd Coleman

Green Bean Salad with Feta and Mint — Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity.Maxime Iattoni

Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and chives. See the recipe for Garlic Scape Pesto»Todd Coleman

Miso Roasted Scallions — Roasting scallions brings out their sweetness—finished with a tangy miso dressing, this surprising, simple dish makes a great appetizer or side.Helen Rosner

Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette. Be sure to slice the meat against the grain after roasting for the juiciest results. See the recipe for Lamb Salad »Todd Coleman

Rhubarb Mousse — This sweet-tart creamy dessert can be eaten chilled or frozen in ramekins. Get the recipe for Rhubarb Mousse »Todd Coleman

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