It’s almost time to load up on asparagus, snap peas and all the rhubarb you can get your hands on.
Pat yourselves on the back: You’ve almost made it through winter. And you know what that means? Consuming asparagus by the barrelful, turning every green in sight into pesto, eating strawberries at their juicy peak.
If all of spring’s culinary possibilities thrill you, know that the New York Times Food staff is along for the ride. Here are the recipes we’re most excited to make, including quiches, verdant pastas and more rhubarb dishes than you can shake a stick at.
Lemony Orzo With Asparagus and Garlic Bread Crumbs
Spring can be slow to arrive in the Northeast. As soon as crocuses start to push out of the ground in early March, I’m ready for tender lettuces, sweet peas and snappy fiddleheads. But it will be at least another month before I see any of them at my market. I love this Ali Slagle recipe because it tastes like the season — sunny with lemon and grassy with asparagus — even if most spring produce is still just a dream. CRISTA CHAPMAN
Springtime in New York is truly magical, signaling the end of my seasonal depression and the beginning of amazing seasonal produce. My go-to for having people over is Alison Roman’s ricotta dumplings with buttered peas and asparagus. It’s lemony and super vegetal, and the dumplings add just a touch of richness without upstaging the springtime delights. (I also use ramps instead of leeks because — ramps!) VAUGHN VREELAND
Recipe: Ricotta Dumplings With Buttered Peas and Asparagus
Rhubarb Crisp
Every spring, I look forward to rhubarb. The search is part of the joy, as grocery stores one by one start carrying it for the fleeting season. I enjoy roasting the ruby stalks with vanilla beans and lemon juice to make a hot-pink syrup for my morning cold brew. But I’m also a sucker for a buttery, oat-studded crisp like this one from Mark Bittman. A giant scoop of ice cream offsets the pleasurable tartness of the vegetable and reminds me, yet again, that sour always goes well with sweet. ERIC KIM
I cannot wait to see piles of deep pink rhubarb stalks at the market. I’ll make Naz Deravian’s khoresh rivas with rhubarb and big, buttery beans instead of meat, but first things first: this profoundly simple and delicious poached rhubarb from David Tanis that’s simmered in syrup with ginger and cardamom, and spooned over a heap of fresh ricotta. It’s breakfast, it’s dessert, it’s whatever you want it to be. TEJAL RAO
Recipes: Khoresh Rivas (Savory Rhubarb and Bean Stew) | Fresh Ricotta With Rhubarb, Ginger and Cardamom
Strawberries With Brown Butter Shortcake
This is one I got from David Guas, a pastry chef whose people are from Louisiana but who lives in D.C. The butter cake takes a few more steps than you might like, but it’s spring! You have energy! Plus, it’s just the most delicious base for a strawberry sauce, which he steams with orange zest. It’s a great cheat for early strawberries that just aren’t as lucious as they will be a little deeper into the season. KIM SEVERSON
Recipe: Strawberries With Brown Butter Shortcake
Quiche With Herbs and Goat Cheese
I’m not one of those people who’s successful at keeping fresh herbs happy in the fridge, so, when I do buy them for recipes, I have to use them up right away. This goat cheese quiche from David Tanis is perfect for that. I once decorated the top with garlic blossoms before baking and was very pleased with the results (and with myself). It’s great for a picnic, and it freezes well, too. MARGAUX LASKEY
Recipe: Quiche With Herbs and Goat Cheese
Basic Pesto
I recently bought my first food processor, so this spring I’m looking forward to blitzing up lots of bright green sauces to toss with my pasta or drizzle over my meals. Florence Fabricant’s classic pesto recipe comes to mind, of course, but I’d also like to branch out and try this arugula pesto from Martha Rose Shulman, as well as the smoked almond pesto that Kay Chun came up with and tosses with spaghetti. KASIA PILAT
Recipes: Basic Pesto | Arugula Pesto | Smoked Almond Pesto Spaghetti
Rhubarb Poundcake
Every spring I think, “I am going to bake something with rhubarb.” And then, every spring, I don’t. But this time I really mean it, and I’m starting with Melissa Clark’s beloved poundcake. EMILY WEINSTEIN
Recipe: Rhubarb Poundcake
Roasted Mushroom Larb
I can’t wait to make Yewande Komolafe’s mushroom larb! It’s the perfect recipe for transitioning out of winter and into brighter, more vibrant springy flavors, thanks to all the herbs and lettuces. And the mushrooms do most of the heavy lifting, so there’s less work to get to delicious. PRIYA KRISHNA
Recipe: Roasted Mushroom Larb
Savory Babka With Ricotta and Herbs
I got into a bit of a babka-making frenzy around Christmastime, and I’m getting the urge to fill and roll and twist again. Project baking doesn’t have to stop when the temperatures creep past 60 degrees. Melissa Clark’s savory, herb-laden babka, made with a little prosciutto and a lot of ricotta, screams spring to me and is sure to satisfy my itch for another financial quarter. TANYA SICHYNSKY
This pistachio Bundt cake is the dessert our team cannot stop talking about. Adapted by Priya Krishna and Jesse Szewczyk, it comes from the chef Joshua Pinsky of Claud in the East Village of Manhattan. The flavor is deeply nutty, the texture is delicate and the secret ingredient is — drumroll, please — instant pistachio pudding mix. That may give you pause, but this is a real “trust the process” situation. This cake is so special! BECKY HUGHES
Recipe: Pistachio Bundt Cake
Best Chicken Salad
Just like the first tomato salad signals the height of summer, the first batch of chicken salad means that spring is here. This recipe has a nostalgic, there’s-never-too-much-mayonnaise air about it, but the pieces of chicken are substantial and it’s crunchy from the celery and toasted nuts. JULIA MOSKIN
Recipe: Best Chicken Salad
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