Spring

Spring is the season cooking gets lighter on its feet. The pantry empties of root vegetables and the markets fill up with tender greens, the first peas, asparagus, strawberries, and in India the early mangoes, kacha aam, and bunches of fresh hara dhania and pudina. This collection leans into that shift — bright, herb-forward, and easy to throw together on a long evening.

What you'll find here

Recipes built around what's actually in season: pasta primavera, herb salads, simple grills, asparagus tarts, strawberry desserts, rhubarb compotes, mango lassi, panna, and chilled drinks for warming afternoons. Expect lots of olive oil, lemon, mint, dill, and basil — and on the Indian side, raw mango chutneys, coriander pestos, and tender coconut coolers.

When to reach for spring recipes

• The first warm weekend when you want the meal to match the weather
• Holi gatherings and Easter brunches
• Weeknights when the produce box is suddenly more interesting
• Light lunches that don't need the oven on for an hour
• Showcasing one ingredient (peas, strawberries, asparagus) without overworking it

Tips for cooking with spring produce

Keep it short. Spring vegetables are at their best with the lightest hand — a quick blanch, a hot pan, a squeeze of lemon. Build menus around one or two stars rather than crowding the plate, and lean on fresh herbs the way you'd lean on spice the rest of the year.

If you're cooking for the season's festivals, browse Holi and Brunch for ideas that travel well from kitchen to table.