65 Recipes to Make This Spring

From the Recipe Creator: We try to eat a variety of foods, and although we like pork, it really has very little flavor. One night I was fixing some beautiful boneless pork loin chops and decided to add a fruity sauce. The chops ended up being moist and juicy, and the sauce was delicious. This dinner, perfect served over rice, takes less than 30 minutes. It is wonderful for weeknight meals but nice enough for company too. —Donna Gribbins, Shelbyville, Kentucky

From the Recipe Creator: When the first asparagus of the season appears, we serve it rolled inside puff pastry with a yummy cheese filling. Our guests always compliment these lovely treats. —Cindy Jamieson, Tonawanda, New York

From the Recipe Creator: Pineapple and mandarin oranges give this easy cake a refreshing, tropical twist. With cake mix and pudding mix as ingredients, it is a breeze to put together when you’re short on prep time. Plus, it needs to chill before serving, so it’s a perfect make-ahead dessert for potlucks and parties! —Rashanda Cobbins, Milwaukee, Wisconsin

From the Recipe Creator: The old-fashioned favorite is a snap to make, and it's economical too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. —Laurie Todd, Columbus, Mississippi

From the Recipe Creator: My father and husband love bourbon flavor, so I add it to tangy wings baked in peach preserves. Stand back and watch these wings fly. —Christine Winston, Richmond, Virginia

From the Recipe Creator: Super easy and elegant, this is one of my favorite special-occasion dishes. It’s absolutely delicious! —Sandra Woolard, DeLand, Florida

From the Recipe Creator: Because it’s so simple to make, this tropical fruit medley is great as a last-minute menu addition. Plus, this ambrosia salad requires just five ingredients. —Judi Bringegar, Liberty, North Carolina

From the Recipe Creator: These sliders are super easy to put together and are always a hit! I love that they are "fast food" without our having to go to a restaurant. Take them to a party, make them for dinner or serve them on game day. The meat can also be made ahead of time in preparation for your gathering. —April Lee Wiencek, Chicago, Illinois

From the Recipe Creator: This tempting cheese Danish bakes to flaky perfection's shines with the simple gloss of an egg wash. It tastes just as decadent as any breakfast pastry you'd find in a bakery or coffee shop. —Josephine Triton, Lakewood, Ohio

From the Recipe Creator: Tarragon balances the tangy flavor from lemon in the creamy sauce covering vibrant asparagus and green beans. I serve this as a side dish as well as an appetizer. —Bonnie Hawkins, Elkhorn, Wisconsin

From the Recipe Creator: No bunny will be able to resist a slice of this adorable dessert. Baked and decorated ahead of time, the coconut-topped cake makes an eye-catching fitting finale to any Easter feast. —Taste Recipes Test Kitchen

From the Recipe Creator: Nothing is more refreshing to me than a seasonal fruit salad enhanced with this simple honey-lime dressing. —Victoria Shevlin, Cape Coral, Florida

From the Recipe Creator: This deliciously different dessert, with a soft inside and a crumbly crust, is made in the slow cooker in jars instead of in the oven. When done, add final touches to the cooled shortcake jars and serve. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: My mother is a wonderful cook who always likes to prepare (and improve on!) dishes she has sampled at restaurants. That's what I did with these blintzes, and my family loves my fruity version even more than the original.

From the Recipe Creator: A trip to Hawaii is easy with this juicy grilled pineapple chicken. Simply give it a quick marinade, fire up the grill and let it sizzle. We love this low-carb recipe! —Charlotte Rogers, Virginia Beach, Virginia

From the Recipe Creator: This warm-weather favorite is quick, colorful and full of nutrients. I sometimes serve the fish wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with the grilled halibut. —Kristin Kossak, Bozeman, Montana

From the Recipe Creator: This elevated pasta dish will make your guests think you spent all day in the kitchen. It's the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut

From the Recipe Creator: To me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I'm feeling decadent, I'll add the rich chocolate ganache topping. —Ellen Riley, Murfreesboro, Tennessee

From the Recipe Creator: Your inner child will love this fun riff on the classic mimosa. Use sparkling cider, ginger ale or sparkling grape juice for a nonalcoholic version. —Deirdre Cox, Kansas City, Missouri

From the Recipe Creator: My grandparents came from Mexico, and I grew up watching my grandmother and mother in the kitchen. This steak marinated in beer and lime juice honors their passion for cooking. —Adan Franco, Milwaukee, Wisconsin

From the Recipe Creator: These healthful, good-tasting waffles are a tried-and-true family favorite—even with our two children. My husband and I have a small herd of beef cattle and some pigs. A hearty breakfast really gets us going! —Marna Heitz, Farley, Iowa

From the Recipe Creator: I first learned the technique for baked ham with pineapple for a themed dinner my husband and I hosted. Since it is widely known as the symbol of hospitality, pineapple was the star ingredient on our menu and on this lovely baked ham. —JoAnn Fox, Johnson City, Tennessee

From the Recipe Creator: More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it also delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois

From the Recipe Creator: This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. —Katie Bartle, Parkville, Missouri

From the Recipe Creator: I love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! —Holly Battiste, Barrington, New Jersey

From the Recipe Creator: Carrot cake is a family favorite, and these delicious cookies with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves taste very similar. They’re even topped with a rich cream cheese frosting. With each cookie it feels as if you’re eating a piece of carrot cake, but no fork is needed! —Susan Bickta, Kutztown, Pennsylvania

From the Recipe Creator: I love a good roasted chicken, and this one is easy and delicious. The marinade does its magic in the fridge until time for roasting. It’s fun to dress the dish up by season based on whatever vegetables are fresh at the market. —Kara Brook, Owings Mills, Maryland

From the Recipe Creator: I remember eating this relish at my grandmother's over 50 years ago. My mother made it for years and now my daughters make it. The relish complements any meat, but I find it a must with meat loaf. —Helen Brooks, Lacombe, Alberta r

From the Recipe Creator: Add zip to your party with this easy appetizer. The dip that can also double as a flavorful sandwich spread. — Janie Colle Hutchinson, Kansas

From the Recipe Creator: My mom and I made up this recipe by combining two others. These cute cookies are crispy on the outside and light and fluffy inside. You could also bake the cookies flat and serve the filling as a cookie dip if you'd like. —Crystal Briddick, Colfax, Illinois

From the Recipe Creator: I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It’s all about what's available for a decent price. —Colleen Delawder, Herndon, Virginia

From the Recipe Creator: A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this carrot cake with cream cheese frosting is never enough—it's better than all the other carrot cakes I've tried! —Kim Orr, West Grove, Pennsylvania

From the Recipe Creator: My parents and in-laws are retired and like to spend winters in Florida. This tangy spring recipe welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan

From the Recipe Creator: I love the simplicity of this recipe, as well as its ease of preparation with my slow cooker. Everyone always enjoys roasted potatoes, even my pickiest child! If desired, top with shredded or crumbled cheese. —Theresa Gomez, Stuart, Florida

From the Recipe Creator: Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. —Annette Grahl, Midway, Kentucky

From the Recipe Creator: What's a football party without taco dip? This version made with spicy ground beef and fresh toppings does not disappoint the die-hards. It is full of classic flavors and is a little extra filling for game day appetites. —Errika Perry, Green Bay, WI

From the Recipe Creator: Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. —Bonnie Jost, Manitowoc, Wisconsin

From the Recipe Creator: I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado

From the Recipe Creator: A neighbor served this light, wonderful salad at a summer barbecue. I’ve since tried it with many ingredient combinations, but this one draws the most compliments. -Lisa Lesinski-Topp Menomonee Falls, Wisconsin

From the Recipe Creator: You can add many different flavors to butter cookies to make them your own. Try an alternate type of citrus zest, or add an alternate liquid to change things up. —Sara Lark, Raton, New Mexico

From the Recipe Creator: Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that’s not too saucy. Hot rice makes it even better. —Billie Moss, Walnut Creek, California

From the Recipe Creator: My husband absolutely loves peas. My middle son isn't the biggest fan, but he loves bacon. So I decided to combine the two, and it was perfect! This salad is an awesome side dish, especially for barbecues. —Angela Lively, Conroe, Texas

From the Recipe Creator: A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia

From the Recipe Creator: Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire

From the Recipe Creator: With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.

From the Recipe Creator: There are plenty of strawberry patches near my hometown, and soon they’ll be brimming with red berries. I discovered this recipe a few summers ago and have made it often. Believe me, it tastes as good as it looks!

From the Recipe Creator: With its sunny lemon color, this gelatin mold brightens up any table. I usually make two molds for parties because it disappears so quickly. —Patricia Ryzow, Thousand Oaks, California

From the Recipe Creator: For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! —Rachelle Stratton, Rock Springs, Wyoming

From the Recipe Creator: These loaded burgers are one hearty meal in a bun. They're sure to satisfy the biggest appetites. —Christine Keating, Norwalk, California

From the Recipe Creator: A simple blend of syrup, orange juice and caramel topping forms the light dressing for the fresh berries and the crunchy cashews found in this sensational salad. —Taste Recipes Test Kitchen

From the Recipe Creator: This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois

From the Recipe Creator: I’ve made these cookies for years. I like to give them out to family and friends. —Carole Vogel, Allison Park, Pennsylvania

From the Recipe Creator: I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. —Rhonda Zavodny, David City, Nebraska

From the Recipe Creator: It’s no trick to fix this time-honored green goddess dressing at home. Made with fresh ingredients, it’s excellent—a real treat compared to store-bought salad dressing. —Page Alexander, Baldwin City, Kansas. Here are a few tips for making green goddess salad.

From the Recipe Creator: This light, refreshing salad is a true showstopper visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls, or flax or bran muffins. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. —Taste Recipes Test Kitchen

From the Recipe Creator: I love making one-pot pastas in my pressure cooker. Every noodle soaks up the flavors of the delicious ingredients. I tried a version with some leftover smoked fish and fresh dill, and boom—this smoked salmon pasta was born. It's now a staple in our house because the dish is on the table in a half hour and the kids love it! —Shannon Dobos, Calgary, Alberta

From the Recipe Creator: This ham casserole recipe was one of my mother's favorite dishes and it always brings back fond memories of her when I prepare it. It's a terrific use of leftover ham from a holiday dinner. —Linda Childers, Murfreesboro, Tennessee

From the Recipe Creator: I make this custard all summer long! When I serve it to guests, I try to make them guess the secret ingredient. Not many guess corn, so it’s a fun surprise. —Margee Berry, White Salmon, Washington

From the Recipe Creator: For a fruit salad that’s delightful, we combine berries and citrus with a honey-lime dressing flecked with poppy seeds. —Carrie Howell, Lehi, Utah

From the Recipe Creator: I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious!—Lori Stevens, Riverton, Utah

From the Recipe Creator: My mother started baking these cookies with me and my eight brothers and sisters when I was a child, and I carried on the tradition with our four youngsters when they were little. Now, my children are grown and can make these cookies with their own tots. —Barbara Neuweg, West Point, Iowa

From the Recipe Creator: These are like Cuban sandwiches without the bread, so they’re a bit more elegant. Let your family customize the chops with pickles, mustard and other condiments. —Erica Allen, Tuckerton, New Jersey