Wilted Greens with Balsamic Fried Eggs

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

Pickled Ramps

A different kind of pickle, made from wild leeks. (By Adapted from David Chang)

Bison Burger with Mushrooms and Spring Onions

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

Herbed Pea Sprout, Fennel, and Mushroom Salad

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

Roasted Baby Carrots with Marmalade

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

Passover Orange Angel Food Cake with Strawberries

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

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)

Yogurt Drink (Dugh)

A surprising combination of mint, pepper, and club soda. (By Najmieh Batmanglij)

Cedar-Planked Salmon with Herbed Yogurt Sauce

Impress your guests with broiled salmon in a tangy yogurt sauce. (By Amy Wisniewski)

Herbed Buttermilk Dressing

Add a bit of tang to your next salad. (By Aida Mollenkamp)

Chocolate Ding-a-Lings

Vanilla cream oozes out the bottom, just like in the original. (By Adrienne Handler)

Linguine with Squash Noodles and Pine Nuts

Ribbons of squash fill in for some of the pasta. (By Regan Burns)

Asparagus with Sweet Onions, Garbanzo Beans, and Mint

A refreshing spring salad, in honor of asparagus season. (By Aida Mollenkamp)

Marinated Mushrooms

The longer these fungi sit in their lemon and herb marinade the better. (By Amy Wisniewski)

Strawberry Whipped Cream Cake

Strawberries pair with mascarpone, sweet whipped cream, and a light chiffon cake with a hint of lemon. (By Amy Wisniewski)