1,230 spring recipes

Homemade pickled Jerusalem artichokes (sunchokes) with dill, caraway, mustard seed, garlic, and chili peppers. A crunchy, tangy canning project for preserving your fall or early spring harvest.

Traditional Vietnamese herb and vegetable platter with fresh mint, cilantro, basil, bean sprouts, cucumber, and tropical fruits. The essential accompaniment for pho, banh mi, and spring rolls.

Vegetarian asparagus mushroom casserole bound with brown rice, eggs, garlic and cashews under a mozzarella crown. A one-dish supper with fresh spring vegetables and earthy aromatics.

Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.

Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.

Pan-seared halibut over a mashed fava bean purée with fresh mint and lemon zest. A spring dinner that bridges tender flaky fish with grassy, herbaceous mashed favas.

Marinated asparagus steams fresh spears, then chills them in a bright orange and lemon vinaigrette with cayenne. A make-ahead spring side dish with citrusy tang and a hint of warmth.

Zuppa di asparagi is a rustic Italian asparagus soup thickened the old way: beaten eggs and Parmigiano stirred into garlicky broth, then ladled over toasted Italian bread. Stracciatella technique meets spring vegetables.

Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.

Puffy omelet made with separated eggs, started on the stovetop and finished in the oven. Light as a cloud with a golden top that springs back when touched.

Veal fricassee with fiddleheads gently simmers cubed veal in white wine and cream with onions and fresh chervil, finished with tender spring fiddlehead ferns. Elegant French country dinner.

Roasted asparagus salad with blistered cherry tomatoes, peppery watercress, and a bright honey-citrus dressing. A gluten-free, vegan spring side that eats warm or at room temperature.

Lemon cloud dessert with a light baked soufflé top and chilled strawberry-mint compote. An elegant Easter or spring dinner-party dessert with bright citrus and fresh fruit.

Rhubarb-apple crunch layers tart rhubarb and sliced apples under a brown sugar oat crumble, baked until bubbling. Serve warm with vanilla ice cream for a spring dessert.

Green garlic soup au gratin with slow-sauteed spring garlic, beef broth, buttered toast, and melted Parmesan. A seasonal twist on French onion soup using young garlic stalks.

A refined chilled snow pea soup with fresh tarragon, romaine lettuce, and creme fraiche, pureed silky smooth and strained. Bright spring green color and elegant French-inspired flavor.