Spring

If desired, garnish drinks with a wedge of grilled pineapple and a chile slice.

A festive margarita variation with muddled fresh blackberries, thyme, and sparkling wine.

Radishes, when roasted, lose their bite and perfectly complement the mellow sweetness of cooked zucchini.

Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple.

Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish. Salty feta sparks it up.

Serving the berries and cream on top is easier than splitting the biscuits, and it's a fun and pretty twist.

Silky zabaglione, warm from cooking but also imbued with deep heat from the wine, cloaks the vanilla-scented fruit with a heady richness. Though it's normally made with Marsala, this more subtle version gives the season's first apricots a chance to shine.

Veal in Switzerland often presupposes sauerkraut, but we prefer a lighter take. With crunchy radishes and bitter frisée, this salad brings its vinegar note in the form of a spicy mustard dressing.

Tarragon leaves and meaty morel caps shoot up all over the Jura mountains in the spring. Here, tossed with juicy green and white asparagus — Europeans are particularly mad for the latter — they're a genuine sampling of the season.

Fresh radishes (plentiful at the market this time of year) add color and crunch to this slightly sweet vinaigrette-based slaw.

A seasonal abundance of peas means more for everyone. This easy side dish keeps them snappy and fresh with aromatic tarragon and lemon zest.

This recipe was created by chef Mark Franz of Farallon restaurant in San Francisco. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This moist cake is perfect with unsweetened, softly whipped cream or vanilla ice cream.

Halloumi, a firm mild Cypriot cheese popular in Greece, can be placed directly into a dry nonstick skillet or onto a grill and cooked. The outside will get brown and crisp; the inside will be soft and melted. Serve right away.

These hearty cheese crisps, known as frico in Friuli, are a popular starter and snack. This recipe calls for Montasio, a hard cheese made from cow's milk. Ask to have the rind removed and the cheese grated (it's that hard). If you can't find Montasio, imported or domestic Asiago cheese is a good substitute.

This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Look to the frozen foods aisle for a quicker way to bring artichoke's spring flavor to buttery pasta.