12 of Our Favorite Spring Recipes to Make This April

Between the green hummus, the whole chickpeas, and flavors like rosemary and chipotle chile, this unique recipe will wow dinner party guests.

Upgrade your Passover—or even just your regular weeknight dinner—by putting an Italian spin on traditional matzoh balls. These ones are made with ricotta and Parmigiano-Reggiano cheese.

Swap basil for asparagus in this spring-forward pesto, and use as a sauce on pasta, a dip for crudité, or a drizzle on some crostinis.

Take advantage of early apricots with this part-crunchy, part-creamy, all-delicious cheesecake.

Before making Andrew Zimmern’s extra crispy, double-fried artichokes, beware that they’re highly addictive.

Rhubarb is often used in springtime desserts, but this entree utilizes the tart vegetable for a savory sauce.

Think of this as everything-but-the-kitchen-sink but for stew. And if you can’t find a certain vegetable, don’t sweat it—just swap in whatever’s available and fresh.

Add a springtime twist to classic roast chicken by adding sautéed morel mushrooms to the plate.

A simple yet flavorful way to make use of spring peas.

This is the perfect recipe for a stay-at-home date night, since it has protein, veggies, and carbs all-in-one.

Brian Perrone, the chef and owner of Slows Bar BQ in Detroit, jazzes up a classic potato salad with these springy ingredients.

A light dessert that also doubles as a great weekend breakfast for those moments where you just want to treat yourself.