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in the kitchen with: ready for spring!

by Kristina Gill

I hope it’s safe to say that spring is here or really truly just around the corner for most of our readers in the northern hemisphere.  We’ve been squeezing the last little bits of winter from our past few recipes.  And now I thought it would be nice to highlight some of our most popular recipes in the archives that use what’s in season in spring—  some of these include artichokes, avocados, asparagus, snap peas, mushrooms, chives/ramps.   On the column we try to always bring you seasonal and simple recipes based generally on US seasons (though of course it varies some from state to state).  You can check this chart from epicurious to see more of what’s in season, including fruits, and by state.   If you’re looking for something that’s not here in this brief round-up, have a look in the archives which covers five years of seasonal recipes, many of which are vegetarian.  –Kristina

Above, a spicy roasted broccolini and quinoa salad by chef Gaby Dalkin.

California-based photographer and food blogger Giao Trac shared her quick weeknight recipe for a fresh chicken salad. This salad was a hit with many of our readers with children

See more recipes after the jump!

Asparagus is one of my favorite spring vegetables.  This recipe for roasted asparagus by Paris-based food blogger Parigote is one of many ways to enjoy them in season.


One of my husband’s all time favorite recipes from this column was style-curator Rigetta Klint’s roasted beet pesto.  Don’t forget that you can roast the whole beets and freeze them to use later.

Journalist Kate Flaim’s absorption method pasta recipe including asparagus, pancetta, and feta cheese is one of the most popular recipes we’ve had on the column.

Designer Jill Bliss’s recipe for vegetarian sushi is a great way to showcase your favorite seasonal produce any time of the year, both fresh, and pickled if you like.

Canadian food-blogger, photographer, and amazing cake baker Tara O’Brady did a modern take on the traditional Indian pakora.  Like vegetarian sushi, this is a great way to consumer seasonal produce.  Just make sure you choose items which fry well!


So many people look forward to ramps each year, we were over the moon to receive this recipe from stylist Anna Watson Carl for a pasta with ramps, asparagus, and arugula.  I don’t think you can get a more spring-intense dish than this!

In February, we featured food activist, author, and chef Bryant Terry’s recipe for pan-fried grit cakes, but we used leeks because they were in season.  The original recipe called for spring onions.  As we transition to spring, this is definitely worth trying with the delicate but unique flavor of the freshest spring onions you can find.

When I think of spring, I think of foraging, and when I think of foraging I think of mushrooms.  To make chef Camille Becerra and photographer Nicole Franzen’s gnocchi with wild mushrooms, any mix of mushrooms will do.  Find your favorites at a farmer’s market and enjoy!

Stylist, author, and blogger Pia Jane Bijkerk shared her pea, mint, and feta cheese risotto with us while she was still living in Amsterdam.   When I see pea risotto on menus, I know spring has finally arrived!  For another spring alternative, using spinach, scallions, and bacon, check out Sweet Paul’s recipe here.


All right, I know you’re wondering what on earth is spring-y about chocolate chip cookies…  I just happen to think that you should always eat cookies, no matter what the season.  If you want to really add a touch of spring, try adding your favorite dried fruit, maybe cherries, to photographer Jennifer Martine’s salted chocolate chip cookies.

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  • They all look super delicious and don’t we all need a little chocolate to finish off a meal? Thank you!

  • I have already made the gnocchi which was super tasty and I can’t wait to try some of these other recipes as well!!!

    Small request: I know I am not alone in wanting to print out these lovely recipes to make at home but with the directions split up among the post it gets a tad hectic on my printer ink consumption. Would it be possible to get a 1-2 page printable version with maybe just the one picture for our at home recipe books? :) pretty please….

  • Food activist? Come on…that makes me a yarn activist. Make that fiber activist. Anyhow, love that gnocchi with morels…scrumptious. What a mouth-water combination I want to eat now.

    • MB

      Yes, a food activist. Please listen to Kristina’s interview, coming up next. People like her and Bryant are doing incredible work to both preserve foods/plants that are becoming extinct and to working to promote and support causes that aim to end world hunger. Kristina served in the foreign service and still works as a full-time consultant on issues of food availability and Bryant is a member of the Brooklyn Food Coalition (http://nyccsa.org/content/brooklyn-food-coalition) which plays a huge part in making healthy and sustainable foods available and affordable to those in need. Food activism, especially in urban areas like ours and Bryant’s, is incredibly important and plays a big part in making sure people in need can have meals on their table.