Give Us Pea Shoots or Give Us Death: What We're Cooking to Celebrate Spring
Bring on the peas, the tender lettuces, the rhubarb and the ramps. We're so ready for spring, we're already thinking about the first dishes we're going to cook in celebration.
Peden & Munk1/13Fava Bean Bruschetta with Chicory and Red Onion
"Fava beans spread on toast. The struggle is real and worth it!" —Julia Kramer, senior editor
Photo by Marcus Nilsson2/13Green Goddess Cobb Salad
"HAVE YOU EVER SEEN SOMETHING THAT SCREAMS THE WORD “SPRING” MORE THAN THIS SALAD DOES BECAUSE I HAVE NOT." —Amiel Stanek, assistant editor
Gentl & Hyers3/13Ricotta Gnocchi with Asparagus, Peas, and Morels
"This recipe is fun and relatively easy to make. Everything about it screams spring for me and I LOVE morel mushrooms." —Brad Leone, test kitchen manager
Peter Frank Edwards4/13Rhubarb Galettes with Hazelnut Frangipane
"I don't think I have to explain why I want to make these. Just look at the picture, people!" —Rochelle Bilow, senior associate web editor
Peden & Munk5/13Snap Peas and Green Beans with Arugula-Mint Pesto
"This arugula-mint pesto is my most used spring condiment. I make a large batch so I can literally put it on everything: I toss boiled potatoes in it, stir it into a tangle of spaghetti, smear it over lamb before roasting, and use it to dress salads." —Josie Adams, integrated editorial assistant
Nicole Franzen6/13Fregola with Green Peas, Mint, and Ricotta
"Basically I just harbor BA recipes for a year that I never get around to making, and then I do it when the weather finally gets right the next time around. As soon as I see nice green peas at the market, this is happening." —Emma Wartzman, assistant to the editor in chief
Alex Lau7/13Pasta Primavera with Crispy Onion Gremolata
"Last year we developed a nouveau pasta primavera (confession: I was the one pushing for it) and then… I never made it. Spring 2016, I’m coming for you and your fava beans." —Carey Polis, editor, bonappetit.com
Peden & Munk8/13Rosé Spritzer
"You can find me outside with bottomless rosé spritzers and my favorite kind of spring food: the kind you don’t have to cook (think cheeses, olives, crudités, cured meats)." —Christina Chaey, assistant web editor
Nicole Franzen9/13Radicchio Salad with Pickled Grapes and Goat Cheese
This radicchio salad, because I made a variation on it with Castelfranco I got from Eataly (prayer hands emoji for Eataly pls) instead of radicchio yesterday. Give me a riff on that recipe or give me wintry death. " —Elyssa Goldberg, associate web editor
Photo by Jeremy Leibman10/13Nashville-Style Hot Chicken
"The moment it gets warm enough up to eat outside (April? May?) I have all my friends over to my roof for Nashville Hot Chicken, my all-time favorite BA recipe. This year, I’m going to use my turkey fryer from Thanksgiving—easier clean-up, I hope!" —Kurt Soller, features editor
Michael Graydon + Nikole Herriott11/13Stir-Fried Pea Shoots
I am beyond excited to cook pea shoots. There's something extremely luxurious and almost greedy about a big plate of wilted pea shoots. I love preparing them as simply as possible, sautéed with some garlic and chiles and maybe a hit of black vinegar.
Spring ingredients are so great on their own, they don't need a lot of manipulation. With all the beautiful ramps, green garlic, and spring onion, I love just softening them in salted butter and folding them into soft scrambled eggs with some creamy ricotta. Or eating with pasta. Or on crusty bread. Hail springtime." —Claire Saffitz, senior associate food editor
Christopher Testani12/13Smashed Twice-Cooked Potatoes with Leeks and Green Garlic
"Green garlic pesto, baby. It’s SUPER-CHARGED TEEN GARLIC. Like garlic going through it’s door-slamming, sneaking out the window at night, over-plucked eyebrow stage. I smash it with pine nuts, Parmesan, the usual pesto works. Then spread on toast, pasta, Tostitos, whatever, (hell, even make it into a butter) and prepare to BREATHE FIRE. Make sure whoever you’re eating with also has some, which then neutralizes the horror of making out in the movie theater afterward. Think brushing your teeth will help? Think again! By the time the fires in your taste buds have softened, it’ll be out of season—so enjoy it while it lasts. " —Alex Beggs, senior web editor
Peden + Munk13/13Strawberry-Basil Shortcakes
"Nothing says “spring” quite like a fresh berry-full mini pastry. The combo of slightly cooked and raw strawberries, fresh basil from the herb garden, and a fluffy shortcake make these bite-sized beauties perfect to serve at a party. They’re just too cute!" —Jill Baughman, digital recipe editor
