This, friends, is the moment we've been waiting for. Spring is finally here and with all the holidays– from Easter to Passover to the first of our Spring birthdays – means there will be a lot of food. Because the produce is bringing it right now, we're going heavy-handed on all things Spring.
Here are the dishes inspiring us right now, so, whether you're planning brunch, dinner, or a fancy cocktail party, we've got covered with recipes that will have you celebrating in style.
As if a pancake studded with rum-soaked raisins wasn't already awesome, this pancake is puffs up like a Dutch pancake but gets shredded and caramelized.
Baked eggs are a classic for feeding a crowd because their low on effort but highly impressive. Serve them in mini cast irons and they'll be even more adorable.
One of the most requested recipes on the site, this asparagus tart is a standout with cheese, herbs, and crispy puff pastry.
All our favorite Spring flavors – new potatoes, herbs, eggs – combine with saffron and spices for a decidedly Middle Eastern flavor.
Breakfast Naan Skillet Pizza with Greens and Paneer - from A Brown Table
Speaking of worldly flavors, the idea of a naan pizza has us totally intrigued.
Easy Hot Cross Buns — from King Arthur
If you love brioche or panettone, then you probably can't have Easter without some Hot Cross Buns.
Creamed Spinach Toasts with Eggs and Fennel - from The Pig + Quill
Eggs and toast are a fan favorite around here but top it with creamed spinach and fennel and we'll take two, please!
Spicy smashed peas get together with some avocado, pickled radishes, and mint and hop on toast – need we say more?
Because we can never get enough avo toast, this version could be made on small toasts as an app or on big toasts (maybe topped with an egg or some prosciutto?) for a main.
Dukkah Deviled Eggs — from Bojon Gourmet
It's not quite Spring until you've had a deviled egg (or 12), you know? The North African spice combo of dukkah gives these deviled eggs a modern slant.
Fried Goat Cheese with Honey and Black Pepper — from Food 52
As cheese fanatics, we feel very strongly that this appetizer should be at each and every party from now until eternity.
Zucchini, Honey, and Gorgonzola Tarts - from Donna Hay
Puff pastry tarts are always in our entertaining grab bag and this sweet-savory combo is our pick for this Easter.
It's a salad with bread so what's not to like, right? Ok, there's also a bunch of gorgeous spring produce too.
Farro risotto is hearty enough to be a main but here it's studded with Spring produce and pancetta, making it a pretty perfect pairing to anything from lamb to ham to osso bucco.
The ingredients we CANNOT wait for once Spring arrives? Asparagus. Always asparagus. So this dish is what we turn to for a simple side.
Vegan Lemon and Asparagus Risotto — from Food52
Another risotto, yes, but this one's vegan. Don't let that deter you because there's no chance you'll miss the cheese in this recipe.
Roasted Radishes —from Spoon Fork Bacon
We like to keep it simple around here, so these roasted radishes fit in perfectly with our philosophy!
Leek Bread Pudding —from Smitten Kitchen
Spring Root and Watercress Salad —from Love and Lemons
Shaving beets is one of the prettiest ways to show them off. You could also leave off the ricotta salata for a great vegan side or main dish.
Pasta for Easter because why not? Especially when it's topped with a decadent saffron cream.
I'm currently obsessed with this sauce - I say make it for Easter lamb then use it with everything else afterwards.
Rack of Lamb with Mint Salsa Verde —from Bon Appetit
Alternatively, you could go with the traditional lamb + mint pairing - we like that Bon Appetit's recipe peppers things up with a hint of cilantro.
Grilled Tri-Tip with Green Garlic Salsa Verde - from Kitchen Konfidence
We know, Easter is all about lamb but if the weather cooperates, why not break out the grill and make this tri tip?
Easy Glazed Easter Ham —from Martha Stewart
Making a "real" Easter ham (read: not the pre-sliced kind) is easier than you think, which means you can get a super-impressive dish on the table without a super-human effort.
Baked Fish Fillets with Butter and Sherry - from Food52
Five simple ingredients quietly turn this fish dish into a buttery, boozy star.
If you hear "chocolate" whenever someone says the word "Easter," then allow us to introduce you to these almond butter-filled eggs.
This recipe was created for Passover (as in, it's totally kosher)
Classic Carrot Cake —from Saveur
A carrot cake probably makes the most sense at Easter, right? Also: making these Marzipan Carrots along with it is highly recommended!
Strawberry Basil Goat Cheese Tart -— from Tasty Yummies
What's amazing about this tart is not just that it's gorgeous and sounds amazing but that it's also grain free.
Lemon Curd Macadamia Nut Tart — from Fix Feast Flair
The classic citrus tart gets a modern upgrade with a mac nut crust. Now if only we could all decorate it as gorgeously as Alana has!
Brown Sugar Coconut Milk Panna Cotta — from Will Frolic for Food
Panna cotta often gets overlooked but the addition of brown sugar and coconut make sure that will not happen with this recipe.
Crackily Chocolate Meringue Cake —from A Cozy Kitchen
Deeply chocolate-y, with a crackily meringue texture? What's not to like about this cake.
A gorgeous, feminine twist on the classic bellini that's so popular, it's one of the most requested recipes on the site.
If you can't get enough green at the start of Spring, then shake up one of these cucumber juice basil concoctions.
Ginger Mint Coolers — from ¡Hola! Jalape˜o
And if you want something green sans booze, then these coolers should do the trick.
Cardamom Coffee — from Honestly Yum
Morning coffee gets a welcome twist thanks to the addition of cardamom.
Coconut Chai Latte —from 80twenty
If coffee is not so much your morning routine but you still like a latte, give this coconut chai version a go.
Raspberry Chamomile Cream Sodas —from With Food + Love
Our love for cream sodas is never-ending but these Raspberry Chamomile sodas may be our favorites yet.
Opening photo by Maja Topčagić