Cooking with the seasons
Spring Recipes
Spring cooking is light, fresh, and full of green. Here are family recipes for the first tender vegetables, bright flavors, and easy meals that suit the warming days.
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About Spring
Spring food is about fresh starts. After a long winter, we turn to tender greens, peas, asparagus, radishes, and new potatoes. Herbs like mint, dill, and chives show up in everything. Meals feel lighter, and the flavors are bright and clean.
Spring cooking leans on quick methods like steaming, roasting briefly, and tossing things together with a little lemon. It is different from summer, which is built around the grill. It is also different from winter, where slow, hearty dishes rule. In this section you will find salads, brunch dishes, and simple dinners made for gentle weather.
Questions folks ask
What vegetables are in season in spring?
Common spring picks include asparagus, peas, spinach, radishes, spring onions, lettuce, and new potatoes. What is ready can vary by where you live.
What can I cook for a spring family dinner?
Try a roasted chicken with asparagus, a pasta with peas and lemon, or a big fresh salad with soup. Keep it light and simple.
How do I keep spring vegetables from getting mushy?
Cook them for a short time over fairly high heat. Steam or roast just until tender and bright green.
Kitchen tips
- Buy vegetables young and small. They are tender and need very little cooking.
- Cook greens and peas just until bright. Overcooking turns them dull.
- Finish dishes with lemon juice or zest to wake up the flavor.
- Use fresh herbs at the end so they keep their color and taste.
- Shop at a farmers market if you can, since spring produce is best soon after picking.