12 Spring Recipes That Our Food Editors Can't Wait to Make
They're excited to prepare dishes with season ingredients like asparagus, artichokes, rhubarb, and more.
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Spring is just a few weeks away, which means that our food editors can't wait to get their hands on the fresh leeks, asparagus, rhubarb, artichokes, carrots, and peas that are at their peak starting in late March. Unlike the comforting casseroles and stews we love in winter, spring fare means crisp salads, cool soups, some grilling, and lots of fruity desserts. From dinner recipes and basic vegetable side dishes that will feed the whole family to some extra-special desserts (sheet cakes and crumb cakes), these recipes are the epitome of the very best flavors found in spring.
For an ingredient like rhubarb, stock up now and bake tarts, cakes, or Rhubarb-Buckwheat Scones, which are pictured here, all season long. This particular recipe calls for six ounces of diced rhubarb and buckwheat flour—the combination of the dark nutty flour and the red hue and tart flavor from rhubarb instantly perk up this classic teatime treat. It's no secret that rhubarb and strawberry are a match made in heaven. Make a classic pie filling using these two brightly hued produce items mixed with cornstarch for thickness and sugar for sweetness. It's exactly what we want to eat when spring arrives.
Asparagus offers so many possibilities, too. Serve it as a simple side dish, mix it into pasta, layer it in a cheesy potato gratin, or whir it into a cool, vibrant soup. We also love mixing asparagus into a rich, buttery pasta recipe as a way to give children a healthy dose of greens in a family-friendly format. As for peas, while you can buy frozen unshelled English peas anytime, anywhere, there's something extra-special about the fresh varieties that you'll find at the farmers' market or in your grocery store's produce section spring, such as sugar snap peas, shelled English peas, and snow peas. Mix snow peas into stir-fry or twirl unshelled fresh peas into an English-style spaghetti carbonara for dinner.
Ahead, we're sharing the spring recipes that our food editors are looking forward to cooking and baking as soon as the snow melts and the robins sing.
Marinated Artichoke Hearts with Green Olives and Mozzarella
"I always love a recipe that balances fattiness, acidity, and spiciness. This springtime recipe incorporates all of these perfectly. I love to dip really crusty bread in the marinade," says assistant food editor Riley Wofford.
Orange-and-Poppy-Seed Sheet Cake
"Lemon poppyseed cake is a classic springtime dessert. I imagine sipping tea in a floral dress and eating luxurious slices of it in a garden somewhere. I'm a sucker for cakes with orange icing, so this version, which swaps out the classic lemon for fragrant orange, is right up my alley. The cake is springy yet tender with just the right amount of sweetness. Plus, it's simple to make and stays delicious for several days!" says senior food editor Lauryn Tyrell.
Leek-and-Goat-Cheese Tart with Rye Crust
"I think of it as a more elegant and delicate update on a quiche. The combination of leeks, scallions, goat cheese, and eggs is a real celebration of spring and it's such a beautiful dish to bring to the table for weekend brunch guests or just for a special family meal," says deputy food editor Greg Lofts.
"Half of the fun of this recipe is that it makes you feel like an artist. I always surprise myself when I'm able to actually make this pretty herringbone pattern. It's an impressive dessert, but so easy, so seasonal, and delicious!" says Riley.
Green-Pea Burgers with Harissa Mayo
"Veggie burgers can often be dense and heavy, but these, which are made with fresh in-season shelling peas, feel light and springy. The harissa mayo and toasty brioche bun help tip these burgers into the crowd-pleaser category—and the fresh cucumber adds a clean crunch," says Lauryn.
"Traditionally made with chicken, I love how the salmon here really shines. The sauce is richly flavored but not heavy or overwhelming against the flakey fish. The lemon and tarragon to finish really make this a first-of-spring kind of dish. It still has the warming comfort of a wintery braise but with a decidedly springtime flavor profile and sunshiny look," says Greg.
Marijane's Rhubarb Cake
"If anyone else who loves rhubarb hasn't made this simple cake, then I recommend it to them wholeheartedly," says senior digital food editor Victoria Spencer.
Sautéed Asparagus with Garlic and Thyme
"Once asparagus is in season, see how it shines when you follow this simple recipe. The combination of sautéing the asparagus, followed by a quick steam with just a little bit of water, hits the perfect balance of crispy and tender stalks," says associate digital food editor Kelly Vaughan.
Steamed Carrots with Lemon and Sea Salt
Wild Salmon with Edamame-Cauliflower Rice
"One of my go-to recipes in the springtime when I'm trying to eat healthy and shift from cozy winter eating to lighter, more nutritional meals is this recipe. Wild salmon starts to come into season in the late spring, but before then seek it out in the frozen section of your market. It's a great way to eat sustainable seafood year round," says Lauryn.