Passover Orange Angel Food Cake with Strawberries

A sweet, citrusy cake made with kosher ingredients. (By Amy Wisniewski)

Roasted Baby Carrots with Marmalade

Orange marmalade and sweet baby carrots herald spring. (By Kate Ramos)

Wilted Greens with Balsamic Fried Eggs

A quick, savory dish that can be eaten for breakfast or dinner. (By Aida Mollenkamp)

Roasted Lamb Sausages with Grape-Mint Relish

Warm lamb sausages and cool grape relish form tasty juxtapositions of savory and sweet, hot and cold. (By Adela Jung)

Herbed Pea Sprout, Fennel, and Mushroom Salad

Let the flavors of spring sing with this simple, elegant salad. (By Aida Mollenkamp)

Braised Lamb Shanks with Mint-Parsley Pesto

A welcome twist on the classic combo of mint jelly and lamb, this dish is finished with a bright mint pesto. (By Aida Mollenkamp)

Bison Burger with Mushrooms and Spring Onions

Loaded with natural ingredients, this is the forager’s burger. (By CHOW Food Team)

Almost Summer Pudding

The season’s first berries mix with liqueur and brioche in this simple spring dessert. (By Kate Ramos)

Goat Cheese Toasts with Asparagus-Mushroom Ragu

Creamy asparagus-and-mushroom ragu tops crunchy toasts slathered with goat cheese. (By Kate Ramos)

Rhubarb-Almond Bars

Tangy rhubarb and almonds baked atop a buttery shortbread crust. (By Amy Wisniewski)

Roasted Rhubarb Compote

Orange juice lends a citrusy, floral note. (By Kate Ramos)

Bread-and-Butter Radishes

A sweet, tart, and crisp snack or sandwich topper. (By Regan Burns)

Rhubarb Muffins with Cardamom Streusel

Delicate muffins studded with rhubarb and topped with a crispy cardamom streusel. (By Kate Ramos)

CHOW Bagel

The ultimate crackly, chewy bagel. (By Melissa Wagenberg Lasher)

Apricot and Sweet Cherry Pandowdy

Shards of almond crust make it anything but dowdy. (By Kate Ramos)