Spring

Spring brings tender produce and lighter cooking. Markets fill with asparagus, peas, fava beans, leeks, radishes, artichokes, and early strawberries and rhubarb, while herbs and eggs take center stage. Swap long braises for quick sautés, steams, and blanched vegetables dressed with lemon and olive oil. Think frittatas, risotti, brothy soups, and simply poached fish; serve lamb roasted or grilled with mint and garlic. Add soft herbs at the end for freshness, and shock greens to keep their color. Shop weekly for the most delicate picks and cook them soon after harvest.

Leafy Greens Season

From mid-March through late May, tender greens return with mild, sweet flavors and crisp textures. Cooking shifts to quick, bright methods: toss raw in salads, flash-sauté with garlic, wilt into broths, or fold into grains and eggs. Look for vibrant leaves without yellowing, rinse in cold water, and spin dry; store wrapped in a towel to keep them perky. Balance richness with lemon or vinegar and a little heat from chile. Sturdier greens like kale and chard shine in soups and stews, while delicate lettuces and spinach excel barely cooked or raw.

Brunch & Bloom Season

From April 1 to May 15, brunch takes a lighter, floral turn. Markets fill with asparagus, peas, tender greens, radishes, rhubarb, and the first strawberries. Eggs star in poaches, soft scrambles, and bakes, partnered with herbs like chive, dill, and tarragon, plus fresh cheeses, smoked fish, and buttery pastry. Think crisp tart shells, airy pancakes, lemony hollandaise, and floral syrups for coffee or spritzes. Set the table by a window, serve something green and something berry, and keep it easy: batch a frittata, prep a simple salad, and let spring do the work.

Fresh Herb Season

From mid-spring through midsummer, soft-stemmed herbs are at their peak—fragrant, tender, and brilliantly green. Cooking tilts toward raw finishes and quick heat: handfuls of basil, parsley, mint, dill, chives, and tarragon get torn into salads, folded into eggs, or blitzed into pesto, chimichurri, and other green sauces. Add herbs at the end to preserve aroma, and pair with lemon, yogurt, and olive oil for brightness. Store bunches like a bouquet in a jar of water, loosely covered, and spin dry before chopping. Keep herb oil or compound butter on hand for easy pastas, grilled vegetables, and fish.

Garden Fresh Season

Garden Fresh Season arrives in late spring, when markets brim with tender greens, snappy asparagus, sweet peas, and fragrant herbs. Cooking leans light and bright: quick sautés, gentle steaming, blanch-and-shock, and simple grills preserve crisp textures. Citrus and soft herbs like chives, dill, mint, and tarragon lift flavors with zest, vinaigrettes, and herb-forward sauces like green goddess, gremolata, and chimichurri. Seek baby vegetables, thin-skinned new potatoes, and delicate lettuces; dress just before serving. Keep meals colorful and crisp—herb omelettes, lemon chicken, pea soup, and asparagus pastas make weeknights easy while showcasing peak freshness.

National Barbecue Month

May in the U.S. signals grills and smokers firing up for National Barbecue Month. Days are warmer and evenings longer, perfect for low-and-slow brisket and rib sessions, plus quick weeknight grilling. Pork shoulder, ribs, chicken, and sausages take center stage, while corn on the cob, baked beans, slaw, and cornbread round out the plate. Expect dry rubs, mop sauces, and regional sauces from tangy vinegar to sweet molasses. Plan ahead: salt meat the night before, preheat and stabilize your smoker, and keep a cool zone on the grill. Batch sides and sauces in advance so you can relax while the smoke works.

National Egg Month

May is National Egg Month in the U.S., celebrating the kitchen’s most versatile staple. Brighter mornings mean brunch: practice gentle heat for creamy scrambles, steady vortex poaching for picture-perfect eggs, and confident whisking for hollandaise. Bake quiches and frittatas with spring vegetables, or go global with shakshuka, Spanish tortilla, and tamagoyaki. For baking, use room-temperature eggs for better volume and always temper slowly for silky custards. Keep eggs chilled for safety and cook yolks to your preferred doneness. This month is your cue to master every egg technique from boiling to tempering.

National Hamburger Month

May in the U.S. kicks off peak burger season, from backyard cookouts to diner griddles. Reach for 80/20 ground beef, season generously with salt and pepper, and preheat the grill or cast-iron until smoking. Toast sesame or brioche buns, melt cheese at the end, and resist pressing patties—unless you’re doing smash burgers. Pile on lettuce, tomato, pickles, onion, and a tangy sauce, or go regional with an Oklahoma onion burger or molten-centered Juicy Lucy. Try turkey or veggie patties too; cook poultry to 165°F. Serve with fries, coleslaw, and a cold lemonade.

National Salsa Month

May is National Salsa Month in the U.S., the perfect time to celebrate fresh, fire-kissed sauces. Tomatoes, tomatillos, and chiles shine, and simple techniques—charring on a skillet or grill, toasting dried chiles, and grinding in a molcajete or blender—create deep flavor fast. Balance heat with lime and salt, and adjust fire by seeding chiles. Make a smooth salsa roja for chips, a bright verde for tacos, and a nutty salsa macha for drizzling. Pair with grilled meats, eggs, and roasted vegetables. Store in jars and brighten with a squeeze of citrus right before serving.

National Strawberry Month

May in the U.S. brings fragrant, deeply red strawberries at their sweetest. It’s the moment for quick desserts and fresh pairings: macerate berries with sugar and lemon, layer onto shortcakes, or spoon over yogurt and pancakes. Lean into no-bake ideas—tarts, ice cream, sorbet, and Eton mess—while cooler evenings still welcome jam-making and compote. Balance sweetness with tangy partners like rhubarb, balsamic, or yogurt, and add herbs such as basil or mint. Choose berries that smell intensely floral, keep hulls on until using, and store dry and loosely covered.

Seasons to explore

Dishes for Spring

Frittata

Quiche Lorraine

Tabbouleh

Poached Salmon

Coleslaw

Cabbage Soup

Potato Salad

Asparagus Risotto

Pasta Primavera

Roast Leg Of Lamb

Rack Of Lamb

Rhubarb Crumble

Seasonal Ingredients

Dishes with Strawberry

Strawberry Banana Smoothie

Strawberry Ice Cream

Yogurt Parfait

Strawberry Milk

Strawberry Lemonade

Strawberry Preserves

Pavlova

Strawberry Pretzel Salad

Strawberry Muffins

Strawberry Crepes

Strawberry Trifle

Strawberry Salsa