What to Cook in March

“In like a lion, out like a lamb” is the rallying cry of March for a reason. In much of the country, we’re just hunkered down, waiting out the (snowy, sleety) roars, but spring is almost here.

The market reflects the change in pace yet to come. Soon, we’ll be knee-deep in berries and stone fruit, tender vegetables and herbs. But there are excellent items available right now, and this is a great month for eating. As you say goodbye to the citrus of colder weather, say hello to fresh radishes, ramps, asparagus and early berries. Here are a few dishes we’re excited to eat, from the tail end of winter and the start of spring.

1. Radishes

In certain American markets, such as in lucky Los Angeles, radishes are here and ready to eat. (You’ll also spy them at the supermarket year-round.) Sure, they’re excellent sliced in salads, but favorite way to eat them is also one of the easiest. Just plate them with butter and sea salt, and chomp away.

2. Fava Beans

Fava beans are surprisingly tender once you break through that inedible-unless-you-roast-it pod. This omelet is a lovely, chic way to enjoy the seasonal treat. A nice swirl of ricotta lends a creamy texture to the whole dish, which sports a dress of spring greens.

3. Morels

No-boil lasagna noodles make this morel lasagna a snap to make, even on busy weeknights. We love that this dish also features that other spring superstar, asparagus. A quick sprinkle of nutmeg is always lovely in a cream sauce, and it works delightfully here.

4. Asparagus

Asparagus appetizers truly can be as simple as spreading soft cheese on a bed of prosciutto and wrapping it around tender blanched stalks of the vegetable. Set these out on a platter, pass them around, and don’t tell anyone it took you no time at all. Or, if you’re looking for a more indulgent way to enjoy the springtime vegetable, try this recipe.

5. Braised Artichokes With Shallots and Peas

Wine, garlic, parsley, mint, lemon and… artichokes? Does it get better than these flavors in one bite? Artichoke season is brief but blissful, and you can cook it every which way you like. We’re quite partial to these silky braised quartered artichokes, which benefit from a generous scoop of crème fraîche. Set this out at a dinner party and just wait for oohs and aahs from guests.