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