Kohlrabi is one of those vegetables that deserves far more attention than it gets. Sweet, crisp, and somewhere between a turnip, cabbage, and broccoli stem, it becomes wonderfully tender when roasted. Paired with summer squash and a creamy Parmesan vinaigrette, it transforms into a side dish that's equally at home next to grilled chicken, steak, or a simple weeknight dinner.

For the best flavor, look for pancetta or jowl bacon from your local farmers market. If neither is available, regular bacon works beautifully too.

The real magic happens when the hot vegetables meet the vinaigrette. The residual heat gently cooks the egg in the dressing, creating a rich, silky coating that clings to every bite.

If you've never baked with black raspberries before, you're in for a treat. Their deep berry flavor has a little more complexity than traditional red raspberries, making them especially wonderful in custard pies like this one.

This recipe is based on a classic buttermilk pie, with a handful of fresh berries scattered across the top before baking. As the pie bakes, some berries sink into the custard while others remain near the surface, creating beautiful pockets of fruit throughout each slice.

While black raspberries are my favorite here, don't let that stop you from making this pie. Blueberries, raspberries, blackberries, or a mixture of berries all work beautifully.

You'll need one extra blind-baked pie crust to begin. You can find our pie crust recipe linked elsewhere on the blog.

As much as I love a good pie, sometimes bars are the better answer. They're easier to transport, easier to serve a crowd, and just as satisfying. These Blu-Barb Bars combine tart rhubarb and sweet blueberries beneath a buttery oat streusel with hints of ginger and cardamom.

The press-in crust makes this recipe especially approachable, and if you happen to own a quarter-sheet pan extender, it's worth pulling it out here. It helps create perfectly straight edges and makes cutting bakery-worthy bars much easier.

As with all of our fruit desserts, we'll whisk the sugar and starch together before tossing with the fruit. This ensures even distribution and a beautifully set filling.

There are few desserts as timeless as a fruit tart. Crisp buttery pastry, silky vanilla pastry cream, and fresh fruit come together to create something that feels elegant without being fussy.

For this tart, we're using sweet blueberries tossed with a little jam or coulis. The glaze is optional, but it gives the berries a beautiful shine and adds another layer of flavor. This tart is especially lovely in late spring and summer when blueberries are at their peak.

The key to this dish is starting with the smallest, freshest carrots you can find—preferably from the farmer’s market. Young spring carrots are sweeter, more tender, and so flavorful that peeling them almost feels like a waste. Just give them a good scrub under cold water and they’re ready to roast.

Paired with fennel, warm spices, orange zest, and a drizzle of floral honey, this dish feels bright, layered, and deeply springy. The pistachios add crunch, Maldon salt sharpens everything up, and the whole platter lands somewhere between rustic and elegant.

These muffins are soft, lightly sweet, and full of fresh spring flavor. Lime zest brings brightness, strawberries add juicy sweetness, and sumac gives the batter a subtle tartness that makes everything pop. Finished with crunchy turbinado sugar on top, they bake up with beautifully golden tops and a tender crumb.

This is the kind of muffin recipe that feels effortless enough for a weekday morning but special enough to set out for brunch.

Sweet, Tart, and Bubbling with Spring Flavor

Strawberry and rhubarb is one of those pairings that just feels like the turning point into spring. The sweetness of ripe strawberries balances the sharpness of rhubarb, and here a little fresh ginger adds just enough warmth to round everything out.

Topped with tender buttermilk biscuits and baked until bubbling, this cobbler is rustic in the best way.

This cornmeal strawberry cake is a simple spring dessert made with fresh strawberries, lemon zest, and rich sorghum syrup. Moist, lightly textured, and topped with jammy berries, it’s perfect for brunch or an easy seasonal bake.

This fresh strawberry burrata salad combines peppery arugula, sweet macerated strawberries, creamy burrata, and fragrant tarragon with a drizzle of olive oil and white balsamic. A simple, elegant spring salad perfect for entertaining.

Rhubarb might not be the first ingredient you think of for barbecue sauce—but it should be. Its natural tartness creates the perfect balance against rich, smoky meats.

In the photo, this sauce is paired with smoky pulled pork, and it absolutely shines. The acidity cuts through the richness, the sweetness rounds everything out, and the pepper gives just enough bite to keep things interesting. It’s one of those combinations that makes you go back for another bite immediately.

This is also a great way to bring rhubarb out of the dessert world and into something savory, bold, and deeply satisfying.

This Baharat coffee cake is layered with a warm spiced brown sugar filling and topped with a buttery crumb, finished with powdered sugar and a final dusting of Baharat for a beautifully aromatic twist.

This cardamom lime pie features a silky condensed-milk lime custard brightened with citrus zest and warm spice, all baked in a flaky blind-baked crust and topped with billowy Swiss meringue. A fragrant twist on classic key lime pie.

Warm, Toasty, and Perfect for Late Winter

Granola is one of those recipes that feels almost too easy for how satisfying it is. The scent alone — warm cinnamon and ginger mingling with toasted oats and almonds — fills the house in a way that makes everything feel softer and slower.

This is the time of year when winter starts running out of steam but spring hasn’t quite arrived. That’s when we lean into grain-forward breakfasts and start reaching for the jams and preserves we tucked away last summer. A bowl of yogurt topped with this granola and a spoonful of homemade jam? Absolute perfection.

Cozy, Hearty, and Made for Cold Nights

This is the kind of meal that fills the kitchen with the smell of simmering herbs and makes everyone wander in asking when dinner will be ready. Tender chicken, sweet root vegetables, and pillowy dumplings come together in one big pot of comfort. The dumplings steam gently over the simmering broth, creating that classic fluffy texture that makes this dish unforgettable.

Chocolate and wine are a classic Valentine’s Day duo—but pairing them well takes intention. This chocolate and wine pairing guide explores thoughtful matches using Valrhona chocolate and beautifully made wines, focusing on balance, flavor, and craftsmanship. Perfect for a romantic night in or an elevated solo treat.

This Lemon Ricotta Pie is a bright, creamy spring dessert with a delicate whipped white chocolate ganache infused with orange blossom. The ricotta-yogurt filling bakes until lightly set in a flaky blind-baked crust and is topped with an airy ganache that tastes like a floral cloud.

This butterscotch budino is a luxurious Italian-style pudding, deeply caramelized with brown sugar and finished with just enough Scotch to round out its warmth. Whisked egg yolks and a touch of cornstarch give it that signature budino texture—silky, glossy, and rich. The moment the sugar starts to smoke and turn spotty is when the magic happens: a smoky edge that gives this comforting dessert a grown-up twist.

Forget just beer — wine can elevate your Super Bowl spread with fresh, bold pairings for all your favorite snacks. From spicy wings to creamy spinach dip, we’ve got a game day wine for every bite.

A cozy low-carb twist on the Roman classic

This rutabaga cacio e pepe is a wintery, root-vegetable take on a Roman classic. Spiralized rutabaga stands in for pasta, offering a sweet-earthy bite that pairs beautifully with a creamy, peppery Pecorino sauce. It’s simple, fast, and deeply satisfying—perfect for weeknights or light winter dinners.