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.

National Noodle Month

March is National Noodle Month, a perfect excuse to twirl, slurp, and stir-fry your way through the world’s comfort bowls. Stock up on spaghetti, ramen, udon, soba, and rice noodles, then play with quick sauces—marinara, pesto, sesame-peanut, chile oil—or clear, savory broths. Salt your pasta water, save a splash to emulsify sauces, and rinse only stir-fry or rice noodles. Top bowls with soft eggs, scallions, crunchy veg, or early spring greens and herbs. Try a weekly tour: Italian classics, Southeast Asian stir-fries, Japanese broths, and cold noodle salads as the days brighten.

National Nutrition Month

National Nutrition Month spans March in the United States, spotlighting balanced eating and mindful cooking. As produce shifts into early spring, lean on leafy greens, citrus, cruciferous vegetables, and hardy pantry staples like beans, lentils, and whole grains. Favor techniques that build flavor with less fat and sodium—roasting, steaming, stir-frying, and quick pickling. Plan simple meals and batch-cook components for mix-and-match bowls, soups, and salads. Keep portions in check, hydrate, and season with herbs, spices, and lemon instead of heavy sauces. It’s a great time to refresh your pantry and set sustainable habits for the months ahead.

National Peanut Month

March is National Peanut Month in the US, a crunchy, creamy celebration of this versatile legume. Home cooks lean into peanut butter cookies, brittle, and pies while also stirring peanuts into savory favorites like satay, pad thai, and kung pao. Roast raw peanuts to heighten aroma, blitz warm nuts into fresh peanut butter, or whisk a quick peanut sauce with lime, soy, and chili. Use peanut oil for high-heat frying and keep nuts sealed and cool to prevent rancidity. Natural peanut butter benefits from a stir and can be refrigerated to slow separation.

National Sauce Month

March in the US is National Sauce Month, a prompt to explore how sauces transform simple ingredients into memorable meals. As cooler days recede, home cooks lean on pan sauces, emulsions, and bright condiments to bridge seasons—think quick reductions from skillet fond, lemony butter finishes, and herb-packed blends. Stock, wine, citrus, mustard, and aromatics shine, while pantry anchors like tomatoes, chiles, and nuts add depth. Practice whisking in cold butter, balancing acid and salt, and straining for silkiness. Build a sauce-first plan, then pair it with roasted vegetables, grilled meats, pasta, or grains.

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.

Spring Feast Season

As days grow lighter and markets brim with tender greens, Spring Feast Season invites gatherings that bridge brunch and celebratory dinners. Eggs, lamb, ham, asparagus, peas, artichokes, and strawberries take center stage, supported by lemon, fresh herbs, and buttery pastry. Think platters you can share, make-ahead bakes, and roasts finished with crisp salads and herb sauces. Bake fragrant breads and buns, whisk hollandaise for asparagus, and lean into zesty, colorful desserts. Build menus that balance richness with snap: creamy gratins with bright greens, delicate quiches with citrus, and light sweets that taste like the season.

Seasons

Seasons to explore

Dishes for Spring

Frittata

Quiche Lorraine

Rack Of Lamb

Tabbouleh

Poached Salmon

Coleslaw

Cabbage Soup

Potato Salad

Asparagus Risotto

Pasta Primavera

Roast Leg Of Lamb

Rhubarb Crumble

Seasonal Ingredients

Dishes with Green Cabbage

Fish Tacos

Cabbage Soup

Coleslaw

Pozole

Grilled Fish Tacos

Borscht

Vegetable Soup

Apple Slaw

Peanut Coleslaw

Thai Chicken Salad

Asian Peanut Slaw

Pancit Bihon