1,426 spring recipes

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 spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

Traditional Irish nettle soup thickened with oatmeal and simmered in butter. A forager's spring soup with just five ingredients and a 30-45 minute simmer.

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

Chilled asparagus and strawberry salad tossed in a honey-walnut oil vinaigrette with strawberry vinegar. A stunning spring side dish that's equal parts sweet, tangy, and crisp.

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.

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.

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.

Asparagus with blue cheese drapes hot spears in a sharp red-wine vinaigrette loaded with crumbled blue and fresh chives. Six ingredients, one skillet, served warm or room temp. Spring side dish that punches well above its weight.

Asparagus with mushrooms and fresh coriander is a 10-minute sauté of buttery browned mushrooms tossed with crisp diagonal-cut asparagus, shallots, and a finishing handful of cilantro. Bright, herbal side dish for spring.

Asian peanut sauce with peanut butter, soy sauce, chili oil, garlic, and brewed tea for a smooth base. A spicy, savory dipping sauce for noodles, spring rolls, and satay.