The wait is finally over—winter has come and gone, and we're more than ready to brighten up our plates with spring's finest fruits and vegetables. It's not that we don't love our casseroles and stews, of course, but March, April and May are all about strolling through local farmers' markets for all the fresh, vibrant produce we've been craving.
"With spring starting, I immediately gravitate toward everything peas," Andrew Gavalla, chef de cuisine at Craft in Los Angeles, tells us. "They're refreshing and light, especially compared to all the root vegetables we get inundated with during winter."
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For seasonal desserts, Jessica Weiss, pastry chef at Maialino and Marta in New York, says she always looks forward to rhubarb. "It's the opening gates to spring produce. It's light, fresh and tart, and has so much versatility—you can make jam, tarts, cakes, sorbets and ice creams."
Celebrate the season with these 11 recipes from our kitchen.