From strawberry-topped olive oil cake to easy piña coladas, here’s what we have on our menus this season.

By Food & Wine Editors
Updated March 29, 2021
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Asparagus and Fava Bean Tart with Herbed Ricotta
Credit: Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely

Asparagus! Radishes! Peas! There's a lot to love about spring, and seasonal produce is definitely up there. Each year as January turns to February and February turns to March, we start eagerly pulling out some of our favorite recipes in anticipation of warmer weather and all of the fresh ingredients we'll be able to pick up at our local markets. So we asked our editors which dishes they were looking forward to the most—ultimately, we came up with an impressive spread, ranging from herb-packed homemade noodles to frosty frozen piña coladas. Whether you're looking for a main course, a dessert, or a vegetable side, you're bound to find a new recipe you love. Read on for everything else we'll be making this spring.

Smoked Trout with Roasted Radishes and Fennel–Stone Fruit Salad

Smoked Trout with Roasted Radishes and Fennel and Stone Fruit Salad
Credit: Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely

"Smoke, I have often said, is my favorite flavor. Pair that with a pungent punch of trout, and I'm floating in bliss. But it never occurred to me to invite radishes and peach slices to the party. Yeah, radishes are available year-round, but their peppery crunch is a happy harbinger of spring to me (they're usually the first thing to pop up in my garden), and pairing them here with slim slices of underripe stone fruit, a whisper of fennel, and a one-two cha-cha-cha of aged sherry vinegar and wildflower honey is a particular celebration of the season." –Kat Kinsman, senior editor

Get the Recipe: Smoked Trout with Roasted Radishes and Fennel–Stone Fruit Salad

Olive Oil Cake with Honey-Yogurt Cream and Strawberries

Olive Oil Cake with Honey-Yogurt Cream and Strawberries
Credit: Eric Wolfinger

"I'm not the biggest sweet tooth, but I could eat olive oil cake for breakfast, lunch, and dinner. This one is the perfect treat for spring, and you can add as little or as much cream as you like. I'll be serving this for tea time as soon as my parents can finally visit again." –Megan Soll, e-commerce editor

Get the Recipe: Olive Oil Cake with Honey-Yogurt Cream and Strawberries

Asparagus and Fava Bean Tart with Herbed Ricotta

Asparagus and Fava Bean Tart with Herbed Ricotta
Credit: Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely

"Asparagus is one of my favorite vegetables, and it really hits its peak in spring. I can't wait to try it on this gorgeous tart from our April issue, studded with another spring classic—fava beans—creamy herbed ricotta, and salty ribbons of prosciutto. Add some fresh mint to top it all off, and you've got the perfect seasonal meal." –Bridget Hallinan, staff writer

Get the Recipe: Asparagus and Fava Bean Tart with Herbed Ricotta

Fresh and Easy Piña Coladas

Fresh and Easy Piña Coladas
Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis

"Still holding off on traveling and months away from hot weather here in NYC, I'll be transporting myself to the beach regularly via these fresh and easy piña coladas, complete with flamingo straws and cocktail umbrellas. Don't skip the 30-minute rest to let the flavors meld—it's worth the wait!" –Sarah Crowder, visuals editor

Get the Recipe: Fresh and Easy Piña Coladas

Grilled Rack of Lamb with Demi-Glace Butter

Grilled Rack of Lamb with Demi Glace Butter Recipe
Credit: Johnny Autry

"I text a few vaxxed buddies to come over, and they show up with beer, chilled red wine, and a Slip 'N Slide. We start wilin' out in bathing suits and dancing around to music. Birds chirp overhead and fly around in unison like it's Mary Poppins. Someone shows up with crawfish and a big pot and all the fixins, and we get that going. I grill this Rack of Lamb with Demi-Glace Butter, and everyone's like, 'Unnnnngh, I love this lamb!' We're all sucking down crawfish and lamb and wine and smooching on the cheek and saying, 'I missed you, baby!' It goes late, and we do it again the next day and every single weekend through October. This might not be possible to pull off for a few months (and honestly, I've been to maybe two crawfish boils ever and it's not really a thing we do a lot), but for now, it's nice to think about." –Ryan Grim, digital director

Get the Recipe: Grilled Rack of Lamb with Demi-Glace Butter

Lemon Cake with Cream Cheese Frosting

Lemon Cake with Cream Cheese Frosting
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

"I am a strong believer in having cake on hand at all times. I am really excited to add this lemon cake recipe to my regular baking rotation because not only is it loaded with plenty of fresh citrus flavor, it also only requires one bowl to make (and therefore only one bowl to wash up). The fat in the recipe comes from olive oil, which imparts a tender crumb and a mild fruity flavor, and it all gets topped off with swoops of cream cheese frosting—what is not to like?" –Khushbu Shah, restaurant editor

Get the Recipe: Lemon Cake with Cream Cheese Frosting

Parsley Egg Noodles

Parsley Egg Noodles Recipe
Credit: Victor Protasio

"I love making this simple fresh pasta with any fresh herbs I can find. They're so flavorful you only really need butter as a sauce." –Maria Yagoda, senior editor

Get the Recipe: Parsley Egg Noodles

Roasted Asparagus and Mushrooms

Roasted Asparagus and Mushrooms
Credit: Eva Kolenko

"Sarah Grueneberg might fool you into thinking she's a master of pasta when her vegetables sing just as loudly. This simple sheet-pan side dish of roasted asparagus and mushrooms—glazed with melted balsamic butter—will be on repeat all spring at my house. It is perfect with Easter ham, roast chicken, or topped with a runny poached egg for an easy, show-stopping brunch." –Mary-Frances Heck, senior food editor

Get the Recipe: Roasted Asparagus and Mushrooms

Chicken-Carrot Kade Paan

Chicken Carrot Kade Paan
Credit: Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely

"These days, I'm all about snacks. Snacks as breakfast, snacks as lunch, even snacks as dinner. But I'm not talking potato chips or pretzels. 'Small bites,' like Samantha Fore's curry-stuffed kade paan, deliver true satisfaction in a portable package, perfect for eating with one hand while I'm stirring soup for my toddler or typing with the other. I'll make up a big batch, freeze half of them, and have soul-warming sustenance whenever I need it." –Adina Steiman, deputy digital editor

Get the Recipe: Chicken-Carrot Kade Paan

Garganelli with Speck, Peas, and Scallion Cream

Garganelli with Speck Peas and Scallion Cream
Credit: Victor Protasio

"Scallions and garlic are simmered in cream and then puréed to make the sauce for garganelli pasta with sweet peas and salty speck, finished with a burst of lemon juice and zest, fresh mint, and Parmesan cheese. I often substitute whatever short noodles I have on hand, and have used prosciutto or ham when I haven't had speck in the fridge, and it's just as delicious." –Karen Shimizu, executive editor

Get the Recipe: Garganelli with Speck, Peas, and Scallion Cream

Rice Pudding with Poached Rhubarb

Rice Pudding with Poached Rhubarb
Credit: © Con Poulos

"I'm looking forward to the short but sweet (or tart, really) rhubarb season. Some places it grows like a weed, and other places (NYC, apparently) it's harder to come by. Usually I'll wrangle some overpriced stalks from the fruit stand and turn them into a jam for toast or an ice cream topping. But this simple two-component dessert keeps the vegetable a little toothsome while still providing that bright pop of flavor atop the creamy, vanilla-y pudding." –Adam Campbell-Schmitt, associate news editor

Get the Recipe: Rice Pudding with Poached Rhubarb

Beer-Braised Chicken Stew with Fava Beans and Peas

Beer-Braised Chicken Stew with Fava Beans and Peas
Credit: © John Kernick

"I've loved this rich but spring-timey stew from chef Paul Kahan ever since I first tasted it in our test kitchen, oh, a million years ago. Once fava beans are in season, I find myself returning to it like some pilgrim to the Temple of Really Great Chicken Stews. The earthy notes from the beer really play well with the favas; the hint of heat from the cayenne in the marinade balances the rich cream; and it's really easy to make, albeit with a bit of prep work." –Ray Isle, executive wine editor

Get the Recipe: Beer-Braised Chicken Stew with Fava Beans and Peas