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 cooking so much better. Love you, root vegetables, but we’re ready for rhubarb. And asparagus. And peas. We're so ready for crisp spring salads and the first warm-weather grilling session; honestly, we’ve been saving recipes in the Epi iOS app all 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.
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
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell3/21Spring Pea Fish Chowder
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
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 the correct sized pan now in anticipation!—Alaina Chou, commerce producer
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
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
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's marinated spring vegetables.)—Maggie Hoffman, digital director
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 grill the second it'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
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
Photo by Joseph De Leo, Food Styling by Micah Marie Morton12/21Easy Pasta Salad
The first chance I get to have a picnic in 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
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
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
