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)

Herbed Pea Sprout, Fennel, and Mushroom Salad

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

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)

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)

Cucumber, Hummus, and Lemon Tea Sandwiches

Nicely crisp and slightly tart. (By Aida Mollenkamp)

Roasted Rhubarb Compote

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

Pickled Radish and Sweet Butter Tea Sandwiches

Watercress adds a peppery note to the tangy pickles. (By Regan Burns)

Smoked Salmon Tea Sandwiches

Lovely as a tea sandwich or on its own. (By Aida Mollenkamp)

Pistachio Shortbread

These buttery, nutty cookies are hard to resist. (By Regan Burns)

Pernod-Marinated Fennel and Apple Tea Sandwiches

Fresh goat cheese adds a subtle tang and smooth creaminess. (By Aida Mollenkamp)

Cream Scones

The perfect accompaniment to afternoon tea. (By Kate Ramos)