21 Recipes We’re Excited to Cook Whenever Spring Arrives
Epicurious staffers are always pretty happy in the kitchen, but the arrival of spring makes cookingsomuch better. Love you, root vegetables, but we’re ready forrhubarb. Andasparagus. Andpeas. We'resoready for crisp spring salads and the first warm-weather grilling session; honestly, we’ve been saving recipes in theEpi iOS appall winter long in anticipation. Here are the spring dinner ideas and baking projects we’re eager to make—and eat—as soon as spring shows up.
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Photo by Alex Lau1/21One-Skillet Chicken With Buttery Orzo
Something about spring always makes me want to cook lemony chicken—all the better if the chicken seasons a pot of orzo while it cooks, coating each grain with schmaltz. This one-pot dinner will pair easily with whatever spring vegetables I can find at the market in the coming weeks…or a bag of frozen peas. —Anna Hezel, senior editor
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell3/21Spring Pea Fish Chowder
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Photo by Chelsea Kyle, Food Styling by Anna Stockwell4/21Spring Risotto
This verdant risotto, hued bright green from both a swirl of pesto and an array of fresh veggies, practically shouts from the rooftops that spring has arrived. In the awkward off-season between late winter and early spring, this creamy, comforting dish is a welcome segue.—Li Goldstein, digital production assistant
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Photo by Joseph De Leo, Food Styling by Lillian Chou5/21Tahini Chiffon Cake With Burnt Honey Cream and Poached Rhubarb
This cake has been on my to-make list since I came across it months ago, and I already know it’ll be the first thing I bake once the season’s first stalks of rhubarb hit my local farmers market. There are few ingredients I love more than tahini and rhubarb, and this sesame-crowned cake seems like the perfect marriage of the two. I’m ordering thecorrect sized pannow in anticipation!—Alaina Chou, commerce producer
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Photo by Chelsea Kyle, Prop and Food Styling by Ali Nardi6/21Braised Chicken With Asparagus, Peas, and Melted Leeks
I don't always cook meat, but when I do, it's chicken. And if I'm not roasting a whole bird, I opt for bone-in, skin-on thighs like these that get served with a springy mix of asparagus,leeks, and peas.—Emily Farris, senior commerce writer
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Photo by Ed Anderson8/21Sam's Spring Fattoush Salad
I have loved this fattoush for years: It's crunchy, herby, and satiating thanks to lots of crisp toasted lavash and creamy, salty feta. It's my ideal spring dinner—and then it's one of those rare salads that's good left-over, so you can eat it again for a workday lunch. —Emily Johnson, associate director of commerce
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Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Stephanie Yeh9/21Lemony Spring Vegetable and Barley Bowl
Once spring arrives, you'll find me stuffing my face with everything green; asparagus first and foremost. Spring recipes like this one from Carla Hall are just what I want as soon as those stalks show up. (I'll follow it up with a batch of Rachel Gurjar'smarinated spring vegetables.)—Maggie Hoffman, digital director
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Photo by Joseph De Leo, Food Styling by Micah Marie Morton10/21Thai Muslim–Style Grilled Chicken
I am the kind of New Englander that breaks out the grillthe secondit's warm enough to stand outside without a jacket for a couple hours at a time, so you'd better believe I'll be making this grilled chicken as soon as spring arrives. The spicy pineapple sauce gives me all the tropical vibes—a reminder that it's only going to get warmer out.—Jarrett Melendez, associate editor
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Photo by Joseph De Leo, Food Styling by Kaitlin Wayne11/21Molten Double Chocolate Mug Cake
I live on my own (while in a long-distance relationship), so I’m always looking for comforting things to cook and eat. Desserts are hard, though, because most recipes are for more than one person, and baking them only ends up making me sad. So I’m extra excited to make this molten mug cake and eat it in bed while watching a true crime documentary (yes, I’m that girl). —Anikah Shaokat, associate editor
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Photo by Joseph De Leo, Food Styling by Micah Marie Morton12/21Easy Pasta Salad
The first chance I get to have apicnicin the park, this pickle-y and herbaceous Easy Pasta Salad recipe will be the first thing to go into the basket.—Wilder Davies, commerce writer
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Photo by Andrew Thomas Lee13/21Strawberry Honey Balsamic With Black Pepper Ice Cream
I recently hit the jackpot at my local Salvation Army and am now the proud owner of a cotton candy–pink Cuisinart ice cream machine. I can't wait to put it to use with this strawberry ice cream recipe from one of my favorite scoop shops, Salt and Straw.—Zoe Denenberg, Associate Editor, Cooking & SEO
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Photo by Chelsea Kyle, food styling by Rhoda Boone14/21Lamb Chops With Pistachio Salsa Verde
Two things I associate with spring are lamb and the color green, which makes this recipe very thematically on point to my broken brain. But more than being seasonally appropriate, this dish is stunning, and the zesty salsa verde, laden with one of my very favorite nuts, is bright, herbaceous, and always a winner.—Jarrett Melendez, associate editor
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Photo by Benito Martin and Jess Johnson16/21Iceberg With Dried Oregano Dressing and Creamy Sheep’s Milk Cheese
I'll take pale crisp greens over a more colorful garden mix any day and when the weather turns warm, I want cold, crunchy saladseveryday. That's why I can't wait to make this seemingly simple—but clearly very flavorful—salad with a heap of little iceberg lettuce wedges, thinly-sliced shallots, and a creamy oregano dressing. (Though I'll probably pass on the dill garnish).—Emily Farris, senior commerce writer and captain of Team Iceberg Lettuce
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Photo by Joseph De Leo, Food Styling by Susan Ottaviano17/21Easy Chinese Bakery–Style Whipped Cream Cake
Ever since I laid eyes on the ethereally light sponge of this Chinese bakery-style cake developed by former Epi staffer Genevieve Yam, I've been patiently waiting for the right time to make it. It's the ideal dessert for ushering in the season of berries and warmer weather.—Joe Sevier, Editor, Cooking & SEO
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Photograph by Joe Lingeman, food styling by Shilpa Uskokovic, prop styling by Marina Bevilacqua19/21Carrot Sheet Cake With Cream Cheese Whip
I love aclassic carrot cake, but as I think about new spring recipes to try this year, Shilpa Uskokovic's no-grating-required version from BA is high on my list. The brilliant move? The carrots are blended right into the batter.—Maggie Hoffman, digital director
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Photo by Joseph De Leo, Food Styling by Pearl Jones20/21Spicy Cumin Chicken Heart Skewers
One thing about me is that I’m an offal girl. While my brothers always fought over chicken drumsticks, I preferred the gizzards but especially the heart. I love its chewy, bouncy texture and the ever-so-subtle metallic taste that's tamed by hot spices like cumin and Szechuan peppercorns in this recipe. I always order versions of this dish at pretty much any Chinese restaurant that has it on their menu. But I’m very excited to finally make it at home. —Anikah Shaokat, associate editor
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Photo by John Kernick21/21Onion Tart With Mustard and Fennel
A couple weeks ago, my toddler declared "I love onions. I want to eat them every day." He has, in fact, asked to eat onions for breakfast more than once now. The onions he's into arecaramelized, so I want to try to ease him into something more complex by combining his new favorite food with something that resembles one of his other favorite foods, pizza, using thisGourmetrecipe for a Provençal onion tart. —Noah Kaufman, product reviews editor
