41 Best Spring Recipes

While some of us thrive during the colder months, others bide their time until winter finally gives way to spring. On the culinary front, the change of seasons signals a time when we can finally put more robust vegetables like Brussels sprouts, parsnips, and beets behind us, so we can savor vibrant dishes featuring asparagus and ramps, often topped with fresh herbs like chives and dill. And while it may be easy to find certain types of produce year-round these days, it is still best to enjoy ingredients when they are in season, which is why we think you'll enjoy Tasting Table's culinary ode to spring. 

Although produce is considered the star of the season, meat dishes like ham and lamb also make an appearance here, which are ideal to serve at al fresco spring gatherings. And if you love pasta, we've got that covered too with a selection of light and bright options.

Put that big jar of mayonnaise to the side because you won't be needing that to make this version of deviled eggs. Thanks to the use of crème fraîche — whose flavor profile is similar to sour cream — you're looking at a fresh and tangy take on this classic appetizer. These eggs can be served solo, as part of a selection of crudites, or as a member of an appetizer ensemble that can include smoked salmon and strawberry crostinis.

Recipe: Easy Deviled Eggs

If you have neither cooked with — nor tasted — rhubarb before, this is your chance to give it a try. This celery look-alike makes its annual appearance around mid-spring and is best known for adding a tart counterpoint to desserts and pastries. This recipe uses arrowroot flour to thicken the strawberry and rhubarb mix as it cooks to keep it grain and gluten-free. Serve this crumble on its own or topped with a cool scoop of vanilla ice cream.

Recipe: Strawberry Rhubarb Crisp

Ham might be a festive dish, but there's no reason why you can't enjoy it as a weeknight meal. This ham is braised and glazed with a light-bodied Muscadet wine, whose flavor profile is low on sweetness and high in acidity. Give ham's clichéd partner pineapple a hard pass, and serve with a robust sauce made with crème fraîche, two different mustards, and capers.

Recipe: Ham With Muscadet And Herby Crème Fraîche

Not all pasta dishes are made with tomato or rich cream sauces. Some, like this primavera, make use of a bounty of spring vegetables, which are first roasted with extra virgin olive oil and seasoned with salt and garlic before they are tossed with pasta. While the recipe calls for mushrooms, asparagus, tomato, broccoli, and red pepper, you can swap them out with your favorite spring vegetables to create a vibrant, colorful meal you're sure to enjoy.

Recipe: Roasted Vegetable Pasta Primavera

Italy isn't the only European nation that can make a good noodle dish. Spätzle is Germany's answer to egg noodles, and they are made from eggs and flour as well as milk or water. After these noodles are boiled, they are traditionally sautéed in butter with fresh herbs and vegetables. Our version of this classic dish is inspired by the very American mac and cheese, hence the addition of Gruyére, making for a satisfying spring meal.

Recipe: Rye Spaetzle With Asparagus And Gruyère

This is a quiche unlike any you've had before. It begins with a layer of sautéed leeks and spinach at the bottom of the crust, then a delicately seasoned egg mix is poured on top. Once the pie has done its time in the oven, a fresh arugula salad dressed to the nines with lemon juice and olive oil is tossed on top of this savory pie. If you anticipate having leftovers, serve the salad on the side so it doesn't make the crust soggy.

Recipe: Spring Quiche

There's more than one way to make a pesto. In this instance, fresh basil gets a boost from peas and mint leaves. And unlike the classic recipe of the same name, this pesto doesn't lean on Parmesan to add a cheesy component to this dish; It partners up with ricotta instead. Forget about tossing this textured pesto with pasta; it shines when you eat it with fresh or toasted chunks of bread.

Recipe: Pea Pesto With Ricotta

If you're craving homemade pasta but are trying to go gluten-free, gnocchi may be what you're looking for. Because these are homemade, they won't come in fancy shapes — instead, they are cut into logs, boiled, and then sautéed with butter and a spring-themed mix of peas, mushrooms, onions, and ramps. And for an unexpected flavor profile, throw in some tarragon and lemon zest, bringing citrus notes to this delightful, hearty meal.

Recipe: Potato Gnocchi With Ramps

It's easy to fall in love with string beans when they are picked at their peak, given a two-minute blanch in boiling water, and then immediately soaked in an ice bath so they maintain their crispness and snap. From there it is a case of bathing them in flavors of your choice; here, we toss the beans in a show-stopping combo of fresh lemon juice, salt, pepper, and garlic cloves. This dish is proof that some of the best-tasting dishes are also the easiest to whip up.

Recipe: Lemon Garlic Green Beans

There are a few good reasons to add potatoes to a soup: to sneak in an extra serving of veg to your meal and to make it more creamy. The vegetables and seasonings are blended with half and half to create a rich, luxurious texture. You need just over half an hour to pull this recipe together and it will keep nicely in the fridge for up to a week — if you have any leftovers.

Recipe: Easy Cream of Asparagus Soup

Crab cakes are a wonderful treat, and they are at their best when there is very little filler so the crab can shine. It's important to stay away from breadcrumbs when making crab cakes because this particular binder can dry out your recipe — you're better off sticking with saltine crackers. A lemon wedge is all you'll need to add extra flavor to this dish, particularly when the crab is fresh.

Recipe: Classic Maryland Crab Cakes

Fideos are a type of Spanish noodle that is short, thin, and golden. While these noodles can be cooked up in a soup, they can also be prepared in a pan with chicken stock so they can develop a crust similar to paella. This particular recipe swaps out traditional fideos for angel-hair pasta cooked up with a bounty of spring vegetables including asparagus, mushrooms, radicchio, and radishes.

Recipe: Spring Vegetable Fideos

Few dishes say spring like a roast leg of lamb, encased in a delectable, herby crumb coating jazzed up with a spice mix that includes rosemary, thyme, oregano, garlic, sea salt, and black pepper. You'll need to ask your butcher to give you a boneless cut of meat because it needs to be pounded until it's an inch thick, seasoned, and then rolled and tied before it is roasted. It might sound like a lot of work, but you will reap the rewards when you take your first bite.

Recipe: Roast Leg Of Lamb

Asparagus is a hearty, versatile vegetable that goes well with many proteins. Roasting the asparagus minimizes the chance of overcooking or undercooking it. For this particular recipe, the best way to ensure your asparagus comes out perfectly is to buy the right kind from the get-go. Use thick stalks of asparagus, since thinner, smaller ones dry out far too quickly, leaving you with anemic-looking vegetables.

Recipe: Simple Roasted Asparagus

If you guessed that this salad looks like something you put together with ingredients you had on hand, you'd be right, because that's how restaurant owner Robert Cobb created the dish that now bears his name. But this salad is a winner for the eyes and the palate, thanks to its colorful selection of ingredients, and its healthy balance of vibrant, crisp vegetables and proteins that include bacon, egg, and chicken.

Recipe: Classic Cobb Salad

Ten minutes in the kitchen is all you'll need to whip up a dessert that's sure to be a hit with family and guests. It begins with grocery store staples: instant vanilla pudding mix, milk, wafer cookies, and ripe bananas. Once the pudding is made and the bananas are sliced, all that's left to do is assemble, then let it rest in the fridge for at least 30 minutes. 

Recipe: Classic Banana Pudding

Avocado toast is a hit with the brunch-going crowd around the world — and not just because it has Instagram appeal. After all, who can resist the fruit's vibrant green color? This version's got it all — a delectable sourdough base, a texture contrast of soft, smooth avocado with crisp asparagus, all topped with an egg sprinkled with sumac — the Middle Eastern seasoning that imparts an additional lemony tart flavor to this brunch classic.

Recipe: Sourdough Avocado Toast

This traditional Spanish red wine cocktail gets dressed up for spring, thanks to the addition of a very special sugar syrup that brings together a bouquet of dried flowers. Hibiscus, chamomile, lavender, rose, and calendula all make an appearance in this light yet boozy drink which features a chilled bottle of rosé of your choice and is packed with a seasonal selection of fresh berries.  

Recipe: Rosé Sangria with Strawberries and Dried Flowers

This egg salad is so tasty you might forgo making a sandwich and eat it straight from the bowl. It features a luscious creamy dressing, which blends Dijon mustard with mayonnaise and apple cider vinegar. The presence of fresh chives and parsley adds a herby, colorful touch to this flavorful salad. It can be served as a side dish or on crusty slices of sourdough bread. 

Recipe: Creamy Egg Salad

The secret to these crunchy nuggets is to dredge them in eggs and milk before tossing them in a mix of flour, cornmeal, garlic powder, salt, and black pepper. If you really want to get the most out of your nuggets, don't crowd your pan, and be generous with the amount of oil you put into it. Also, ensure your oil is properly heated before you begin.

Recipe: Catfish Nuggets

Few things say "spring" like a variety of America's prized alliums tossed into a fresh salad. Peppery ramps contrast the sweetness of snap peas and tarragon, dill, and parsley's cousin lovage come together for a refreshing mix dressed with just a few drops of olive oil. The secret flavor weapon in this simple salad is cured egg yolks, which can be made at home with a few simple ingredients. 

Recipe: Spring Salad With Ramps And Herbs

This traditional fruit cobbler gets a modest health boost thanks to the rolled oats in its crunchy topping. And while the dish calls for the use of frozen peaches, this recipe is so customizable that you can swap them out for a fruit of your choice. The dessert does take some time to bake — we're looking at a prep-and-cook time of just over an hour. But it is worth the wait, particularly when it's served with a heaping scoop of vanilla ice cream.

Recipe: Easy Peach Crisp

Many potato salads are built on eggs and mayonnaise, but this French potato salad stands out thanks to a tart, mustardy vinaigrette. It's even more jazzed up with generous handfuls of Italian parsley, fresh dill, and scallions. The dish can either be served at room temperature or cold and makes for an excellent side for sandwiches or a hearty protein. It keeps for a week, and if it is looking on the dry side, you can always revive the dish with a bit of vinegar.

Recipe: French Potato Salad

Not all soups are warming. French Vichyssoise may be thick and comforting thanks to leeks, potatoes, and cream — but it is also served cold, making it the perfect soup for days when warm weather dominates. This soup is given an extra flavor twist with the addition of asparagus. The temperature of this soup is crucial to the dining experience, so remember to give yourself time to chill it before serving.

Recipe: Chilled Asparagus Vichyssoise

Think of this recipe as a way to expand your ingredient horizons. Earthy and woodsy maitake mushrooms take the place of the more familiar cremini and button varieties for a frittata with flavors and textures you may not have had before. Another standout ingredient is spring garlic, whose look might be reminiscent of spring onions, but the flavor resembles a milder, sweeter version of garlic. 

Recipe: Spring Garlic And Mushroom Frittata

Rhubarb may not appear regularly on your list of go-to recipes, but we're guessing you might change your mind once you've given this rhubarb custard pie a go. This recipe features a pre-made crust for ease and convenience and is filled with a simple custard. Chopped rhubarb is added, then the pie is baked for about an hour. Since it's a custard pie, remember that the pastry needs to be cooled properly before it can be enjoyed, so feel free to refrigerate before serving.

Recipe: Rhubarb Custard Pie

If you're looking for a light meal or a versatile side, this colorful pasta dish should tick all the right boxes. Italian orzo meets red peppers, sun-dried tomatoes, kale, and feta for a super-tasting veggie combo with a healthy kick. Just remember to cook the orzo to al dente so there is still a bit of bite to it. This Mediterranean salad can be bulked up with extra greens or a piece of salmon or grilled chicken for a balanced, healthy meal.

Recipe: Mediterranean Orzo

Asparagus has many flavor profiles, and how it tastes will depend on how you cook this versatile vegetable. Here, asparagus spears are seared for about five minutes in a super hot pan, leaving you with a vegetable that is crisp and browned. Then, it is tossed in a sauce made with lemon juice, garlic, salt, and pepper for a simple, yet mouthwatering vegetable side.

Recipe: Cast Iron Pan-Fried Asparagus

Even if you are a pea fan, we're guessing you've never enjoyed your favorite vegetable like this before. This recipe features mint, rum, lime juice, seltzer water, and sugar — all the markings of a typical mojito — but it also incorporates fresh peas. The peas are muddled with the mint, resulting in a light, refreshing take on a classic drink.

Recipe: Spring Pea Mojito

If you believe all sandwiches are created equal, this recipe could change your mind. Hot honey is brushed on the bacon before it cooks so it develops a crisp, sweet-spicy crust. An herb garlic mayo acts as a flavorsome counterpoint to keep the hot honey taste from taking over. The bacon will store for up to five days after it has been prepped, ensuring you can enjoy this sandwich at any time.

Recipe: Sweet Heat BLT

A true Niçoise will always have two types of ingredients: some which are in season, and some which are preserved — which means some ingredients stay constant, no matter what time of year it might be. Our spring version of this classic French dish is dressed to the nines with a homemade mustard and lemon dressing and features heirloom tomatoes, new potatoes, green beans, olives, and capers. Eggs and tuna provide a protein component, making this a complete meal. 

Recipe: Colorful Niçoise Salad

Morel mushrooms cooked in heavy cream and flavored with tarragon take center stage in this dish featuring a fun pasta shape. Garganelli hails from Emilia Romagna and resembles penne pasta, but it has grooves, pointed ends, and a small flap where the two ends of the pasta meet. The grooves and conical shape ensure you don't miss a drop of the delectable cream sauce. However, if you can't find garganelli, penne is a fine substitution.

Recipe: Garganelli With Morels And Peas

You may have heard of waffles topped with berries or bananas, but maybe you've never thought to add rhubarb. Here rhubarb is cooked two ways: First, it's poached in sugar and grapefruit juice, then it's charred in a cast iron pan. While waffles are traditionally served for breakfast, we don't see why this can't make an appearance as a dessert for a spring party.

Recipe: Waffles with Charred Rhubarb

Morel mushrooms are a true seasonal treat. These edible mushrooms aren't cultivated, which means they can only be found in the wild during a very specific time of the year. These mild, sweet mushrooms share the limelight with crisp, fresh asparagus to create the perfect spring vegetable medley. This seasonal combination is the perfect foil for a simply seasoned and fried piece of black cod.

Recipe: Pan-Seared Black Cod With Morels And Asparagus

Spring may herald the end of winter, but it doesn't mean the end of cold nights. Hearty soups like this split pea soup are the perfect remedy for the occasional spring chill. It comes together in just over an hour and contains vegetables, split peas, and ham for a warming weekday or weekend meal. This soup has a wonderful smokiness from the ham as well as herbaceous notes of rosemary and thyme.

Recipe: Split Pea Soup

Dijon mustard may be liberally smeared all over the surface of the lamb to lock in the meat's moisture, but it isn't the only flavor that sets the tone for this lamb's crust. It's also seasoned with garlic, dried thyme, as well as dried oregano for an herby undertone. The dish goes beautifully with potatoes cooked to your preference, risotto, or with other cooked veg. And if you're lucky enough to have leftovers at the end of the meal, you can make yourself gyros for your next meal.

Recipe: Mustard-Crusted Rack Of Lamb

Cooking an elegant vegetable tart doesn't have to be a herculean task if you have the right ingredients. One hack is to use prepared puff pastry sheets, which only need to be unrolled before they're ready to use. Another piece of advice: It's best to use thin asparagus spears for this recipe and cut them into one- or two-inch pieces for the perfect cheesy bite.

Recipe: Asparagus Goat Cheese Tart

While pesto is traditionally made with basil, pine nuts, and Parmigiano-Reggiano, there is no reason why you can't play around with the ingredients. This take on traditional pesto makes use of blanched ramp leaves, bulbs, and stems in place of basil. In another twist, pine nuts are swapped out for hazelnuts, and Pecorino Romano takes the place of the more traditional Parmigiano-Reggiano. The flavors might be a departure from the original, but they won't disappoint.

Recipe: Ramp Pesto Pasta

Looks can be deceiving, because this pound cake doesn't just come studded with bite-sized pieces of tart-tasting rhubarb, its flavor has also been super-charged with orange zest and cardamom. As a final touch, the cake is served with an aromatic black tea-infused cream. Just remember you'll need at least four hours for the tea to flavor the cream, but overnight is even better.

Recipe: Rhubarb Pound Cake with Black Tea Cream

If you're looking for a new way to dress up a classic macaroni salad, we have a recipe for you. Mayonnaise is livened up with sour cream, vinegar, Dijon mustard, honey, and a secret weapon: celery seed. The sour cream is also important because it adds an extra tang and cuts into the mayo's richness. But because this salad has dairy, make sure you keep it in the fridge until you're ready to serve.

Recipe: Creamy Macaroni Salad

We can't say enough wonderful things about fried green tomatoes, a dish that is synonymous with the South. Our version makes use of a wet mixture made up of egg and buttermilk, as well as two dry mixes: seasoned flour and breadcrumbs. Because they're best enjoyed hot, and with a ranch dipping sauce, fried green tomatoes don't keep well in the fridge — but we don't think you'll have a problem with leftovers anyway.

Recipe: Fried Green Tomatoes