Spring

Don't forget to set your clocks forward on Sunday—and don't forget to infuse vodka with rosemary now so that you can enjoy this citrusy cocktail then.

Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.

If I had to choose my all-time favourite family recipe, it would be this.

Pea pesto is a condiment, a sauce, a flavor enhancer. I spread it on grilled skirt steak marinated in horseradish and on lamb chops. I sauce spaghettini with pea pesto (just boil the pasta in chicken stock and toss in the pea pesto and garnish with toasted breadcrumbs) and I dress cold roast chicken with pea pesto and homemade yogurt. I broil or grill seafood skewers and serve them on a pillow of pea pesto; I sauté scallops or swordfish in the pan with pea pesto; and serve poached eggs on an English muffin spread with pea pesto. For extra zing, you can add a tablespoon of horseradish to every cup of peas.

There is no USDA data for water bath canning artichokes. I developed this recipe, which has a pH of 3.5, well within the safety limits for water bath canning. The processing time is based on the recommended time for marinated peppers, which contain similar quantities of olive oil—an important consideration when water bath processing foods. Rather than discard the outer leaves, boil them for about 10 minutes. Chill and serve with mayonnaise; or serve hot, with melted butter for dipping. The marinade left over after you've finished the jar of artichokes is delicious and can be used to flavor other dishes.

This quintessential spring pie has the perfect combination of strawberries, rhubarb, cinnamon, and a delicate, flaky crust.

"The herbal notes of gin pair well with celery in this refreshing cocktail—and bonus points for the cool green color." —Claire Saffitz, assistant food editor

Top your sundaes with chocolate sauce and macerated raspberries for an easy summer dessert.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

"Don't try this with iceberg," advises Roberta's chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached. Wrap them loosely in damp paper towels and tuck them into a zip-top bag; they'll keep this way in the fridge for a few days. Or bypass the storage completely and turn them into a predinner bite as soon as you get home.—Alison Roman

Brown butter is easy to make and delicious over vegetables, fish and pasta. It's perfect tossed with asparagus and three cheese asparagus ravioli in this recipe.

To get the prettiest blush color for this drink, be sure to choose rhubarb without any green streaks, and don’t remove the fibrous pink peel.

Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.

Baking the crumble topping on its own means it gets supertoasty and crisp.

"A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?" —Alison Roman, senior associate food editor

With soft goat cheese, fresh young peas, and delicate pea tendrils, this omelet is an homage to spring.