Spring Dishes We Can’t Wait to Cook

Published Mar 17, 2014 8:37 PM

Recipes by Season & Occasion

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing. Helen Rosner

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

Leek Terrine with Goat Cheese

Fresh Peas With Lettuce and Green Garlic

Asparagus Mint Slaw

Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw. Get the recipe for Asparagus Mint Slaw »

Rhubarb Upside Down Cake

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 »

Morel and Asparagus Spaghetti

Sautéed Cod with Pea Cream

Buttery cod is accented with a creamy pea puree and crushed mustard seeds in this light, bright dish. Get the recipe for Sautéed Cod with Pea Cream »

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.

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.

Ramp and Mushroom Tart

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 »

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. Get the recipe for Garlic Scape and Cherry Tomato Pasta »

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.

Labneh Tart

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

Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou)

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.

Garlic Scape Pesto

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»

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.

Lamb Salad

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 »