In this classic Roman dish, sweet peas are braised until tender and sautéed with salty prosciutto.

Pea Shoot and Mint Pesto

Justin Walker

Mashed potatoes go green with avocado and cilantro in this bright recipe. Get the recipe for Avocado Mashed Potatoes »

Prepare this dish in the early days of fava season, using only very fresh young favas. Ge the recipe for Braised Whole Favas

In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor. Get the recipe for Morel and Asparagus Spaghetti »

Microwaving asparagus in a tightly covered dish with a little water and olive oil is a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. See the recipe for Asparagus with Citrus and Oregano »

Spiced Braised Rhubarb

The combination of grilled squash and a cool, creamy aioli flavored with ramps is springtime at its best.

Jose Enrique’s Ramp Escabeche

We found this recipe—a flavorful local favorite, in which tender artichoke bottoms are fried and served with an intense, tahini-based sauce—at al-Az, a casual but well-known restaurant in Damascus. Get the recipe for Fried Artichoke Hearts with Taratur Sauce »

This salad is topped with a bright thick sweet-tart pickled beet dressing. Get the recipe for Farmer’s Salad with Beet Vinaigrette »

In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. See the recipe for Raw Artichoke Salad with Parmesan and Mint »

Blending artichoke with heavy cream makes for a velvety and satisfying bowl of soup. See the recipe for Cream of Artichoke Soup »