We’re talking fruit desserts, sandwiches, cold salads, and veggie sides.
No matter the occasion, these spring recipes are the best of the season.
Make this dish mainly with pantry staples, and add the deliciously in-season green tomato.
Credit:Johnny Autry; Food and Prop Styling: Charlotte L. Autry
Enjoy as is or drizzle with hot sauce or a dressing like buttermilk and chive.
Egg Salad Sandwiches
Egg salad looks as ready for spring as we are.
This nostalgic recipe never disappoints.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Strawberry-Lemonade Cake
This fresh strawberry cake tastes just like spring in a slice.
Why not decide for yourself, hm?
Start with toasted bread slices and add red onion and a garden tomato.
Credit: Jen Causey
Pair with aSummer Sauce.
Customize this recipe to your preferences, or use these traditional ingredients.
Garnish with paprika for a beautiful presentation.
Credit: Jen Causey
Ham Salad
This old-school spread always stays in style.
(And it’s a great use of leftover Easter ham.)
This salad uses cream cheese instead of mayonnaise or sour cream.
Credit: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele
Asparagus-and-Goat Cheese Quiche
This quiche is company-worthy if we’ve ever seen one.
Prepare this dish up to two days in advance and store it covered in the refrigerator.
For the ideal filling, use medium-sized asparagus spears.
Credit: Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis
Spring means Maryland crabbing season is officially underway.
Sausage-Hash Brown Breakfast Casserole
We’ll happily turn to this big-batchbrunch casseroleall season long.
The entire family will enjoy this dish with hash browns, sausage, and plenty of cheese.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Garnish with fresh flat-leaf parsley.
Pineapple Glazed Ham
Pineapple and ham go together like bees and honey.
This vintage recipe is perfect for Easter brunchand leftover ham sandwiches!
Credit: Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox
Dress with layers of Dijon mustard and brown sugar.
Prepare this dish by shredding the chicken and chopping the carrots and leeks up to two days in advance.
Keep the ingredients covered and stored in the refrigerator.
Credit: Hector Manuel Sanchez; Prop Styling: Heather Chadduck Hillegas; Food Styling: Torie Cox
Keep the pineapple juice from the can to help add to the moisture.
Top the cream cheese frosting with toasted pecan halves.
Classic Banana Pudding
This classic Southern treat always appears at the spring cookout or Sunday lunch.
Credit:Caitlin Bensel, Food Stylist: Rebecca Cummins
Make the presentation beautiful by adding sliced bananas and vanilla wafers on top.
West Indies Crab Salad
This little-known Southern salad hails from Mobile, Alabama.
This recipe, made with fresh crabmeat and a citrusy vinaigrette, says hello to warmer weather.
Credit: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos
Adjust the amount of asparagus, sugar snap peas, and English peas based on your preferences.
Garnish with chives, parsley, and tarragon.
Spring Salad with Berries and Bacon
Spring salads are anything but boring.
Credit: Jen Causey
Stone-ground cornmeal makes for the crispest crust you’ve ever tasted.
Pair with lemon slices and tartar sauce.
The recipe comes with several delicious homemade spread options likeCreole Mayonnaise.
Credit: Greg Dupree; Food Styling: Rishon Hanners; Prop Styling: Christina Daley
Additional butter spread options include Chive-Radish Compound Butter, Pecan Cheese Spread, and Spicy Orange-Peach Butter.
Homemade Baked Beans
Thisclassic sidebelongs at any backyard barbecue, cookout, or picnic.
Start by cooking bacon and then making the sweet and spicy sauce for the beans.
Credit: Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer
After, combine the ingredients, onions, and beans before topping with bacon and baking.
Classic Macaroni Salad with Ham
You’ll recognize this old-school cold salad.
It might be one of our most nostalgic rifts on pasta salad.
Credit: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Put that leftover Easter ham to work in this recipe.
Tarragon Chicken Salad
This simple recipe gets a welcome pop of flavor from tarragon and lemon juice.
Upgrade traditional chicken salad with crunchy add-ins like pecans, Granny Smith apples, celery, and red onion.
Credit: Johnny Autry; Food and Prop Styling: Charlotte L. Autry
Lemon juice adds a zesty dressing topped with fresh herbs.
Add ground red pepper for additional spice.
Combine the pasta with sweet peas, parsley, lemon, and Parmesan cheese.
Credit: Photo: Caitlin Bensel; Food Stylist: Torie Cox
Add a protein, if preferred, such as chicken or shrimp.
Grapes add a touch of sweetness, while chopped pecans provide a crunchy texture to this salad.
Top with crumbled bacon.
Credit: Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox
Classic BLT
Nothing beats a basic BLTbut we still managed to do it.
Strawberry-Pretzel Icebox Pie
This classic fruit pie dresses in its prettiest pink for all your spring parties.
Create the crust by combining finely crushed pretzel sticks, butter, and light brown sugar.
Credit: Photo: Antonis Achilleos; Prop Styling: Claire Spollen; Food Styling: Chelsea Zimmer
Serve with slightly sweetened strawberry slices.
Add curry powder for a dash of flavor and a bright yellow hue.
Slice up your favorite spring veggies to make this starter memorable.
Credit: Johnny Autry; Food and Prop Styling: Charlotte L. Autry
Credit:Greg DuPree, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Credit: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Heather Chadduck Hillegas
Credit: Jen Causey
Credit: Antonis Achilleos
Credit: Jen Causey
Credit: Photographer: Jennifer Causey Food Stylist: Ana Kelly Prop Stylist: Kay Clarke
Credit: Jen Causey
Credit: Jennifer Davick
Credit: Antonis Achilleos
Credit: Victor Protasio; Prop Styling: Missie Neville Crawford; Food Styling Torie Cox
Credit:Robby Lozano; Food Stylist: Emily Nabors Hall
Credit: Alison Miksch
Credit: Jennifer Davick
Credit:Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall
Credit:Antonis Achilleos; Prop Stylist: Clair Spollen; Food Stylist: Torie Cox
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely
