Spring

Instead of the usual approach of topping dandelion greens with hot bacon dressing, here we tame the greens' bitter bite with a Spanish-inspired dressing flavored with almonds, raisins, and Sherry.

Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.

This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready after dinner, even though you never saw her working on it.

Pearl barley makes a wonderful risotto: It retains its distinct chew while easily releasing its starch to create a risotto as creamy as one made with Arborio rice — and with barely any stirring. Since I can't be bothered to make vegetable stocks ahead and I don't like canned versions, I've made the most of the asparagus in this dish. Using the stalks, tips, and even the cooking water makes the risotto sing with asparagus's springtime flavor.

Editor's note: The recipe and introductory text below are from A Year at Ballymaloe Cookery School, by Darina Allen. My brother, Rory O'Connell, introduced me to this fantastic combination, which then fired my imagination, and many experiments have followed. We have been having fun ringing the changes with this recipe. Bread and Butter Pudding is also delicious with apple and cinnamon or even mixed spices. I can't wait to try gooseberry and elderflower as soon as they come back into season. Don't cut down on the cream in this recipe and don't use too much bread.

Make this dessert, from Jesus Gonzalez, creative chef at Rancho La Puerta. Then kick back while it chills.

These creamy potatoes would be a welcome addition to any meal. Leftovers reheat nicely in the microwave.

A semifreddo is a frozen, molded mousse. Here, we combine it with a walnut-shortbread crust for a tart that celebrates the coming of spring fruit.

Radishes are in their prime right now. If you can find the small French Breakfast or Easter Egg varieties, just trim them and keep them whole, rather than slicing them. Spring onions, immature onions harvested before their bulbs grow large, are available in farmers' markets at this time of year. If you can't find them, scallions make a fine substitute.

The perfect ending to a springtime brunch. Use the best strawberries you can find for that "real berry" flavor.

This pasta showcases spring produce.

In this dish, the mint pesto says spring every bit as much as the carrots do.

This recipe was created by Govind Armstrong, chef and co-owner of Table 8 restaurants in Los Angeles and Miami. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. If lamb is not brought to room temperature before being placed in oven, roasting may take up to 45 minutes.

Using goat cheese and nonfat ricotta skims fat, not flavor.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Pea tendrils or shoots are available at Asian markets. Or substitute baby bok choy cut into thin strips.

Paired with the pea tendrils, chanterelles, and fingerling potatoes, this main makes the most of spring's best ingredients.