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Spring Recipes Our Food Staff Can’t Wait to Make


Give your back a pat: You’ve almost made it through the winter. And do you know what that means? Eat asparagus in a barrel, turn every green in sight into pesto sauce, eat strawberries at their succulent juiciness.

If all the culinary possibilities of spring excite you, know that New York Times Food staff will be with you. The following is cooking recipe We’re most excited to make, including quick cakes, fresh green pasta and more rhubarb dishes than you could ever get your hands on.

Spring can come slowly in the Northeast. As soon as the saffron plants start sprouting from the ground in early March, I’m ready for tender lettuce, sweet peas, and crunchy pods. But it will be at least another month before I see any of them in my market. I love this Ali Slagle recipe because it has a seasonal flavor – sunny with lemon and grassy with asparagus – even if most spring produce is still just a dream. CHAPMAN CRISTA

Spring in New York is truly magical, signaling the end of my seasonal depression and the beginning of great seasonal produce. My pick to invite everyone is Alison Roman’s ricotta dumplings with buttered peas and asparagus. It’s lemon and super botanical, and the dumplings just add a little richness without taking away from the delights of spring. (I also use ramps instead of leeks because — ramps!) VAUGHN VREELAND

Recipe: Ricotta Dumplings with Butter Peas and Asparagus

Every spring, I look forward to rhubarb. The search is part of the fun, as grocers one by one start selling it for the fleeting season. I like to roast ruby ​​stems with vanilla beans and lime juice to create a hot pink syrup for my morning cold drink. But I also love buttery, oat chips like this one by Mark Bittman. A giant scoop of ice cream offsets the vegetable’s pleasant sourness and once again reminds me that sourness always goes hand in hand with sweetness. ERIC KIM

This is the one I got from David Guas, a pastry chef from Louisiana who lives in DC. The butter cake takes a few more steps than you would like, but it’s spring! You have energy! Plus, it’s just the tastiest base for strawberry sauce, which he steams with orange zest. It’s a great trick for early strawberries that don’t taste as good as they’ll go in a little deeper into the season. KIM SEVERSON

Recipe: Strawberry with brown butter cake

I’m not one of those people who have success keeping fresh herbs in the fridge, so when I buy them for recipes, I have to use them right away. This goat cheese quiche by David Tanis is the perfect choice for that. I used to decorate the top with garlic flowers before baking and was very pleased with the results (and with myself). It’s great for a picnic and it freezes well too. MARGAUX LASKEY

Recipe: Quiche with herbs and goat cheese

I recently bought my first food blender, so this spring I’m looking forward to making lots of bright green sauces to mix with pasta or drizzle over my meals. me. Of course, I thought of Florence Fabricant’s classic pesto recipe, but I also wanted to branch out and give this one a try. arugula pesto from Martha Rose Shulman, as well as smoked almond pesto that Kay Chun came up with and threw spaghetti. KASIA PILAT

Cooking recipe: Basic pesto | arugula pesto | Smoked Almond Spaghetti

Every spring, I think, “I’ll bake something with rhubarb.” And then, every spring, I don’t. But this time I really mean it, and I’m starting with Melissa Clark’s favorite pastry. EMILY WEINSTEIN

Recipe: Rhubarb Pound Cake

I can’t wait to be Yewande Komolafe’s mushroom larva! It’s the perfect recipe for transitioning from winter to the brighter, more vibrant flavors of spring, thanks to all the herbs and lettuce. And mushrooms do most of the heavy lifting, so there’s less work to get the dish to taste good. PRIYA KRISHNA

Recipe: grilled mushroom larvae

I got a little crazy about making babka around Christmas time, and I’m getting the urge to fill, roll and twist. Baking the project does not have to stop when the temperature exceeds 60 degrees. Melissa Clark’s delicious, herb-filled babka, made with a little prosciutto and lots of ricotta, delights me and is sure to satisfy my itch for another fiscal quarter. TANYA SICHYNSKY

This pistachio Bundt is a dessert that our group can’t stop talking about. Adapted by Priya Krishna and Jesse Szewczyk, it comes from chef Joshua Pinsky of Claud in Manhattan’s East Village. Rich flavor, delicate texture and the secret ingredient is – drumming please – instant pistachio pudding mix. That might give you pause, but this is really a “trust the process” situation. This cake is so special! BECKY HUGHES

Recipe: Pistachio Bundt

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