Editors' Picks: 11 Recipes We're Excited to Make This Spring

Carrots! 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 of 11, ranging from Radish Tartines with Green Butter to Savory Granola. Whether you're looking for a main course, a dessert, or an appetizer, you're bound to find a new recipe you love. Read on for what we'll be making at home this spring.

Savory Granola

"Ann Taylor Pittman recipes are notoriously delicious, beautiful, and family-friendly, plus she always manages to sneak in a whole grain. Millet gives this barely sweet granola an extra crunchy texture while smoked almonds provide a touch of umami. Cardamom and floral orange zest add warmth, making this granola the perfect addition to a breakfast kefir bowl with seasonal fruit or scattered over salad in place of croutons." –Paige Grandjean, associate food editor

Bucatini with Mushroom Ragù, Dandelion Greens, and Tarragon

"I usually find dried mushrooms intimidating, but this recipe makes them seem so approachable. You just soak them in hot water, and then use them like any fresh mushroom! And the result is that you get extra deep, meaty flavor in the pasta sauce." –Merlyn Miller, social media editor

Stir-Fried Iceberg Lettuce

"I love a wilted green; hearty braised greens are a staple on my winter table. Lan Samantha Chang's tender and aromatic Stir-Fried Iceberg Lettuce is a spring-y take on my favorite side." –Lucy Simon, former wine fellow

Spiced Carrot Cake with Brown Butter Frosting

"I love the flavor combination of cardamom and orange zest, but toasty browned butter makes everything taste even better. I feel like this cake is a dream come true. I love making standard carrot cake for Easter, but using the reserved caramelized milk fat in the cream cheese frosting is a next-level culinary trick I cannot wait to pull out of my hat at my next family gathering." –Nikki Miller-Ka, interim associate editor

Crispy Rice Cake Lasagna

"One of my favorite things about spring is that while the days are warming, evenings are still (mostly) reliably chilly, meaning I can still cook up a cozy, rib-sticking meal and my family and I will still want to eat it. This spring, this crazy delicious Crispy Rice Cake Lasagna is on my MUST COOK list. I'm the rare home cook who struggles with the layering of lasagna noodles, ricotta, and sauce in a classic lasagna (it's just not intuitive to me), and I love Asian rice cakes of all kinds, so this more free-form bake of crisped Korean rice cakes and spiced pork in a glorious amped up tomato sauce is just my speed." –Karen Shimizu, executive editor

Radish Tartines with Green Butter

"I've been trying to get better about cutting back on food waste, and these tartines provide a smart solution for repurposing radish and turnip greens I'd normally discard. Whipping them together with butter, lemon zest, salt, pepper, and garlic in a food processor creates a silky green butter. Spread on toasted bread, topped with paper-thin slices of radish and turnip, and finished with crushed red pepper and flaky sea salt, it becomes a perfect appetizer or light lunch to enjoy for spring." –Bridget Hallinan, staff writer

Burrata with Speck, Peas, and Mint

"I was a loather of peas until about 10 years ago, when for the first time in my life, I experienced the pop, pow, blast of a batch that tasted as if they'd last seen sunlight and soil within the past 48 hours, rather than the sad, tough, slimy, frozen or canned peas of my childhood. Now, come springtime, I can't get enough of the fresh stuff into my face — especially when their flavor and tenderness is allowed to shine through. Nancy Silverton is a virtuosic editor of dishes, making sure that every single element is present for a reason, and trusted with its task. Here, fresh peas (though she does allow for frozen) lightly dressed in lemon and olive oil, nestle against a pillow of luscious burrata and a wispy blanket of smoky speck, with a hint of mint that brings this all together into a dish that'll make you close your eyes and sigh with bliss." –Kat Kinsman, senior editor

Soft Scrambled Eggs with Ham and Truffles

"Eating scrambled eggs with bits of ham and baking powder biscuits brings back memories of my grandma's weekend breakfasts when I was a girl. I'm looking forward to upgrading that combo with leftover Easter ham, truffles, and tangy crème fraîche. I'm still going to eat all of this with biscuits, though." –N. M-K.

Rhubarb Coffee Cake

"I love anything that is a delivery vehicle for streusel, so I cannot wait to make this coffee cake as soon as I can get my hands on some bright pink stalks of rhubarb. For those worried about rhubarb being too fibrous for a baked good, the stalks are marinated in sugar before baking, which helps it cook down to a jammy texture. I can't think of a better spring snack, dessert, or let's be real, breakfast." –Khushbu Shah, restaurant editor

Buttery Shrimp with Peas and Potatoes

"When I think of spring, I think of peas. And I love that this one-skillet recipe has a little bit of everything I want — green peas, buttery potatoes, fresh seafood, and a touch of richness from heavy cream. It's a spring-y meal that I can realistically make on a weeknight." –M.M.

Carrot and Spring Onion Toad-in-the-Hole

"I'm looking forward to showing off tender farmers' market carrots in this refreshing take on a toad-in-the-hole. Thank you to Justin Chapple for giving spring produce the spotlight but letting me keep my sausage, too." –Sarah Crowder, former visuals editor