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
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
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 »
Pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are wonderful paired with fresh mint and Parmesan cheese.
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 »
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 »
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, a thick strained yogurt, is the base for this vanilla-spiked tart.
Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou)
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»
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 »
This sweet-tart creamy dessert can be eaten chilled or frozen in ramekins.
Get the recipe for Rhubarb Mousse »