Spring Vegetable Terrine

Packed with herbs and veggies, this terrine is spring incarnate. (By Stéphane Reynaud)

Asparagus with Sweet Onions, Garbanzo Beans, and Mint

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

Almost Summer Pudding

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

Pickled Ramps

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

Farro Risotto with Asparagus and Fava Beans

A substantial whole-grain risotto lightened with spring vegetables. (By Kate Ramos)

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)

Goat Cheese Toasts with Asparagus-Mushroom Ragu

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

Roasted Baby Carrots with Marmalade

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

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)

Amaretto Sour Vegan Shake

A boozy, dairy-free shake that’s tart and refreshing. (By CHOW Food Team)

Mango-Raspberry Vegan Shake

A tropical, dairy-free twist on the all-American dessert. (By CHOW Food Team)

Braised Baby Artichokes

Slow-cooked with shallots, wine, and herbs. (By Amy Wisniewski)

Lemon-Oregano Roasted Potatoes

Soft and fluffy on the inside, brown and crisp on the outside. (By Kate Ramos)

Rhubarb-Almond Bars

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