The spring is a wonderful time to cook. After a long winter of brassicas and root vegetables, the spring gives us asparagus, rhubarb, radishes, fava beans. As we begin transitioning into summer, look back with us on what our staff cooked this spring.
Eggs are a classic symbol of springtime, and we were inspired by the many manifestations of egg dishes. We made the Parmesan Herb Dutch Baby from Dinner, Polenta with Olive Oil-Fried Eggs and Sizzled Garlic from David Tanis’s Market Cooking, Scrambled Eggs Smothered in Crispy Bread Crumbs from Deborah Madison’s In My Kitchen, Turkish Eggs from At My Table by Nigella Lawson, and Poached Eggs with Bread Crumbs and Onion Pickle from Tasting Paris by Clotilde Dusoulier.
Another favorite spring ingredient is asparagus. Dee Dee made the Perfect Asparagus with Garlic and Salted Olive Oil from Dining In, Abby made the Asparagus and Pea Cacio e Pepe from Dinner and the Raw Asparagus Salad with Breadcrumbs and Walnuts from Six Seasons, and Dee Dee made the Asparagus with Tomatoes and Hot Peppers from Five Ways to Cook Asparagus by Peter Miller.
Other seasonal recipes we made include Velvety Green Leek Soup from Market Cooking, Roasted Radishes with brown butter, chile, and honey, Pasta alla Gricia with slivered sugar snap peas, English peas with prosciutto and new potatoes, and Couscous with English peas, apricots, and lamb meatballs all from from Six Seasons, and Celery & Citrus Salad from Salad Days by Amy Pennington.
Our love of Alison Roman’s Dining In and Melissa Clark’s Dinner continues. From Dining In, we made Crispy-skinned Salmon with Spicy Radishes and Green Romesco, Cumin Roasted Cauliflower and Dates with Tahini and Pine Nuts, Crispy Chickpeas and Lamb with Greens and Garlicy Yogurt, Spelt with Crispy Sausage, Flowering Broccoli, and Green Garlic and Caramelized Winter Squash with Toasted Coconut Gremolata. From Dinner, Jen made the Turkish Lamb Chops, Red Coconut Curry Shrimp, Penne with Parmesan, Fresh Ricotta, and Black Pepper, and Kimchi Grain Bowl, and Abby made the Anchovy Chive Butter Salmon.
Wrapping up savory recipes, Jen made Pan-Roasted Chicken with Sauteed Pea Shoots and Piquillo Pepper Romesco From The Food Lovers Cleanse, Abby made the Slow Roasted Salmon from Salt, Fat, Acid, Heat, Mira made the Coconut Lentils from Small Victories and the Honey-Roasted Carrots from Plenty More, Carrie made Lamb ragu with carrots and green garlic from Six Seasons and Fried lima beans with feta, sorrel, and sumac from Plenty, and Dee Dee made the Black-Eyed Peas with Yogurt-Tahini Sauce & Three Green Herbs from In My Kitchen and the Halibut in Carrot-Cilantro Broth from Jerry Traunfeld’s The Herbal Kitchen.
Spring couldn’t be complete without a healthy does of rhubarb, and we made Rhubarb Galette from The Violet Bakery Cookbook, the Rhubarb Rye Cake from Sweeter Off the Vine, Rhubarb Custard Pie from Four and Twenty Blackbirds, and the Oatmeal-Brittle Cranachan with Poached Rhubarb from Fresh Pantry by Amy Pennington.
We also did plenty of non-rhubarb baking. From Claire Ptak’s The Violet Bakery Cookbook (she made the cake for the royal wedding!), Jen made the Rye Chocolate Brownies, Abby made the Egg Yolk Chocolate Chip Cookies, and Mira made the Coconut Macaroons. For breakfasty items, Carrie made the Malted Chocolate Buckwheat Granola from A Modern Way to Cook by Anna Jones, Jen made Dining In‘s Kinda-Sweet Granola with Coconut and Turmeric, Dee Dee tried the Breakfast Bread with Rosemary and Lemon from In My Kitchen, Mira made the Joy of Cooking‘s Buttermilk Waffles, and Abby made the Cornmeal Waffles from Butter Short Stack. And in an attempt to use up her bags of frozen blueberries, Mira baked the Blueberry Cornmeal Cake from Huckleberry and the Buttermilk Blueberry Pie Bars from Dorie Greenspan’s Dorie’s Cookies.
What did you cook and bake this spring? What summer ingredients are you most excited about? Let us know in the comments!