60 Classic Spring Recipes To Make All Season Long

We're talking fruit desserts, sandwiches, cold salads, and veggie sides.

By

Kimberly Holland

Updated on February 26, 2024

Egg Salad Sandwiches — Photo: Jen Causey

With spring officially in full swing, it's time to turn in those winter soups and heavy casseroles and bring back our favorite cold salads, fruit desserts, and fresh vegetable sides. Every spring party or shower needs a spring classic or two, like our Egg Salad Sandwiches or crowd-pleasing Tomato Tea Sandwiches. No backyard barbecue or picnic is complete without a big bowl of pasta salad, and an icebox pie, and every Easter celebration can use a pineapple-glazed ham and a platter of deviled eggs. Plus, there's no spring occasion that our fruit-inspired pound cakes and cobblers won't make a little sweeter. Southerners love to ring in spring with a freshened-up menu. These spring recipes are the best of the season.

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Fried Green Tomatoes

Fried Green Tomatoes — Jennifer Davick

We'll have these crispy 'maters any way you'll serve them—layered on a sandwich, thrown on top of a salad, or (our personal preference) dipped into a tangy sauce. Make this dish mainly with pantry staples, and add the deliciously in-season green tomato. Enjoy as is or drizzle with hot sauce or a dressing like buttermilk and chive.

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Egg Salad Sandwiches

Egg Salad Sandwiches — Jen Causey

Egg salad looks as ready for spring as we are. This nostalgic recipe never disappoints. The combined celery, pickle relish, and mayonnaise blend perfectly with the egg mixture—add some spice and flavor with Dijon mustard and a pinch of sugar.

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Strawberry-Lemonade Cake

Strawberry-Lemonade Cake — Jen Causey

This fresh strawberry cake tastes just like spring in a slice. Why not decide for yourself, hm? Enjoy the tender lemony cake with a layer of tangy Strawberry-Lemonade Jam in the center, all topped with Strawberry Frosting.

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Chicken Fricassee with Spring Vegetables

Chicken Fricassee with Spring Vegetables — Greg DuPree

Chicken Fricassee with Spring Vegetables is one of our coziest, heartiest, crowd-pleasingest springtime dinner recipes. Mushrooms, carrots, leek, and asparagus blend beautifully with the cooking chicken.

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Lemon-Orange Pound Cake

Lemon-Orange Pound Cake — Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Ana Kelly

Your senses will feel transported to citrus groves far, far away when served this classic pound cake. Use two types of frosting to add a sophisticated twist to this bundt cake. Garnish with orange slices.

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Tomato Tea Sandwiches

Tomato Tea Sandwiches — Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele

Because we're too busy enjoying the spring weather to make anything complicated, a classic tomato sandwich is all we need. Start with toasted bread slices and add red onion and a garden tomato. Pair with a Summer Sauce.

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Lemony White Bean Salad with Broccoli

Lemony White Bean Salad with Broccoli — Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis

Lemon and broccoli combine to bring bright zest and deep green flavor to this easy-enough-for-a-weeknight white bean salad recipe.

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Classic Deviled Eggs

Classic Deviled Eggs — Caitlin Bensel; Food Stylist: Torie Cox

From Easter lunch to a backyard barbecue, no spring event is complete without a platter of deviled eggs. Customize this recipe to your preferences, or use these traditional ingredients. Garnish with paprika for a beautiful presentation.

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Creamy Salmon Fettuccine and Spring Vegetables

Creamy Salmon Fettuccine and Spring Vegetables — Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

Spring vegetables and salmon are a match made in heaven. With a fettuccine base, this dish will work as well for busy weeknights as it will for a crowd.

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Radish, Avocado, and Citrus Salad

Radish, Avocado, and Citrus Salad with Orange-Poppy Seed Dressing — Antonis Achilleos; Prop Styling: Ginny Branch; Food Styling: Torie Cox

Balance the peppery radishes with the creaminess of the avocado and sweet-tart citrus and pomegranate seeds. To save prep time, peel and cut the orange and grapefruits in advance and store them in an airtight container. Top the salad with pomegranate arils, pistachios, scallions, salt, and pepper.

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Ham Salad

Cheese Puffs with Ham Salad — Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox

This old-school spread always stays in style. (And it's a great use of leftover Easter ham.) Add chopped scallions, flat-leaf parsley, Creole mustard, cayenne pepper, and black pepper to this salad mixture. This salad uses cream cheese instead of mayonnaise or sour cream.

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Asparagus-and-Goat Cheese Quiche

Asparagus-and-Goat Cheese Quiche — Hector Manuel Sanchez; Prop Styling: Heather Chadduck Hillegas; Food Styling: Torie Cox

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.

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No-Bake Peanut Butter-Fudge Ice-Cream Pie

No-Bake Peanut Butter-Fudge Ice-Cream Pie — Victor Protasio; Food Styling: Tina Bell Stamos; Prop Styling: Christine Keely

From the creamy filling to the crunchy crust, this no-bake peanut butter pie is mile-high and ready to be served. When ready to serve, run a knife under hot water and dry it off before slicing it into the cold pie. Repeat this process for every slice.

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Best-Ever Crab Cakes with Green Tomato Slaw

Best-Ever Crab Cakes with Green Tomato Slaw — Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox

We wouldn't deem these cakes the "best-ever" lightly. Spring means Maryland crabbing season is officially underway. These crab cakes are flavorful from fresh herbs, lemon, panko breadcrumbs, and a hint of hot sauce.

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Pasta Shells with Spring Vegetables

Pasta Shells with Spring Vegetables — Alison Miksch; Styling: Caroline M. Cunningham

Pasta shells are a go-to at any time of year, but this recipe gives them their due, sending them off to the table with an array of fresh spring vegetables like sugar snap peas and asparagus.

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Sausage-Hash Brown Breakfast Casserole

Sausage-Hash Brown Breakfast Casserole — Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos

We'll happily turn to this big-batch brunch casserole all season long. The entire family will enjoy this dish with hash browns, sausage, and plenty of cheese. Garnish with fresh flat-leaf parsley.

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Pineapple Glazed Ham

Pineapple Glazed Ham — Jen Causey

Pineapple and ham go together like bees and honey. This vintage recipe is perfect for Easter brunch—and leftover ham sandwiches! Dress with layers of Dijon mustard and brown sugar.

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Asparagus Ribbon Crostini

Asparagus Ribbon Crostini — Greg Dupree; Food Styling: Rishon Hanners; Prop Styling: Christina Daley

Bright green asparagus ribbons enliven a crunchy crostini base with the help of fresh herbs and a smear of cheesy ricotta mixture.

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Skillet Pot Pie with Chicken and Spring Vegetables

Skillet Pot Pie with Chicken and Spring Vegetables — Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer

Pot Pie gets a spring-ready makeover with seasonal veggies and a user-friendly skillet recipe. 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.

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Hummingbird Cake

Hummingbird Cake — Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Spring is the perfect time to whip out this classic cake with its ultra-moist layers featuring pineapple, pecans, cinnamon, and bananas. Keep the pineapple juice from the can to help add to the moisture. Top the cream cheese frosting with toasted pecan halves.

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Braised Chicken Thighs with Spring Vegetables

Braised Chicken Thighs with Spring Vegetables — Johnny Autry; Food and Prop Styling: Charlotte L. Autry

Spring vegetables brighten up this savory braised chicken thighs recipe, which calls for carrots and baby potatoes in addition to a variety of peas like snow and English varieties.

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Classic Banana Pudding

Banana Pudding — Jennifer Davick

This classic Southern treat always appears at the spring cookout or Sunday lunch. Make the presentation beautiful by adding sliced bananas and vanilla wafers on top.

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West Indies Crab Salad

West Indies Crab Salad — Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox

This little-known Southern salad hails from Mobile, Alabama. This recipe, made with fresh crabmeat and a citrusy vinaigrette, says hello to warmer weather. Serve over lettuce.

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Peach-Raspberry Buckle

Peach-Raspberry Buckle — Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Mary Clayton Carl Jones

Fill this homey streusel-topped cake with jammy pockets of fruit—it's like a scavenger hunt for your taste buds. To remove the buckle, use a sharp knife around the edges. Serve warm or at room temperature.

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Asparagus Soup

asparagus soup — Photography: Caitlin Bensel, Food Styling: Karen Rankin

Nothing scream springtime like a bright green soup made using the freshest of produce. This asparagus soup does just that. It's an excellent starter or can be beefed up as a main dish soup.

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Carrot Soup with Pea Pesto

Carrot Soup with Pea Pesto — Johnny Autry; Food and Prop Styling: Charlotte L. Autry

Carrot soup is a springtime treat, not only because of its fresh flavor but also because of its vibrant color. Add it to a seasonal menu to treat your guests to the bounty of the season.

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Orzo Salad with Shrimp and Lemon Dressing

Spring Shrimp-and-Orzo Salad with Lemon Dressing — Photo: Antonis Achilleos; Prop Styling: Claire Spollen; Food Styling: Chelsea Zimmer

Seasonal vegetables and tangy dressing bring this shrimp salad to life. Adjust the amount of asparagus, sugar snap peas, and English peas based on your preferences. Garnish with chives, parsley, and tarragon.

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Honey-Mustard Baked Salmon with Vegetables

Honey-Mustard Salmon with Vegetables — Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos

Add a flavorful kick with a tangy honey-mustard sauce and panko breadcrumbs for an added crunch to this baked fish dinner. This entire dish is ready in 30 minutes. Top with a vinegar-based dressing.

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Spring Salad with Berries and Bacon

Spring Salad with Berries and Bacon — Johnny Autry; Food and Prop Styling: Charlotte L. Autry

Spring salads are anything but boring. This is one of our liveliest, a recipe packed with fresh berries and savory bacon, making for an ideal flavor balance.

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Classic Fried Catfish

Classic Fried Catfish — Beth Dreiling Hontzas

Nothing gets a Southerner more tickled than crispy fried catfish. Stone-ground cornmeal makes for the crispest crust you've ever tasted. Pair with lemon slices and tartar sauce.

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Ham Biscuits

Buttermilk Biscuits with Ham — Victor Protasio; Food Styling: Torie Cox; Prop Styling: Heather Chadduck Hillegas

We've never met a snack more suited for a spring brunch or shower than these ham biscuits. The recipe comes with several delicious homemade spread options like Creole Mayonnaise. Additional butter spread options include Chive-Radish Compound Butter, Pecan Cheese Spread, and Spicy Orange-Peach Butter.

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Sweet-and-Spicy Sheet Pan Chicken with Cauliflower and Carrots Recipe

Sweet-and-Spicy Sheet Pan Chicken with Cauliflower and Carrots — Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Carrots and cauliflower are more than just supporting players in this flavor-packed sweet-and-spicy chicken recipe. Best of all? It's made on a sheet pan, giving you plenty of hands-off time during dinner prep.

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Deviled Egg and Asparagus Tartines

Deviled Egg Salad and Asparagus Tartines — Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox

Deviled eggs can add excitement to any party table, and they're made even more exciting in this recipe, which spins up a center-stage-worthy tartine with fresh asparagus.

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Chilled Sweet Corn Soup

Chilled Sweet Corn Soup — Becky Luigart-Stayner; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Ah, a soup so sweet you'll share it with everyone. This chilled corn soup is the perfect spring-summer soup. Chill for at least four hours and top with bacon, pesto, or Spicy Corn Relish.

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Peach-and-Blackberry Crisp

Peach-and-Blackberry Crisp — Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: Katelyn Hardwick

A fresh fruit crisp complement any breezy spring night if you ask us. Feel free to substitute your favorite berries or stone fruits. Make the crumble in advance and store it in the refrigerator until ready to use.

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Key Lime Pound Cake

Key Lime Pound Cake — Jen Causey

Don't pick between your favorite pound cake and cool Key lime pie—this heavenly recipe gives the best of both worlds. Top this pound cake with a fresh Key lime juice glaze made with vanilla extract, powdered sugar, and Key lime juice.

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Homemade Baked Beans

Baked Beans — Antonis Achilleos

This classic side belongs at any backyard barbecue, cookout, or picnic. Start by cooking bacon and then making the sweet and spicy sauce for the beans. After, combine the ingredients, onions, and beans before topping with bacon and baking.

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Grilled Clambake Foil Packets with Herb Butter

Grilled Clambake Foil Packets with Herb Butter — Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Anna Hampton

Scattering these ingredients on a newspaper-covered table or serving it all in an enormous community bowl is oh-so-satisfying. We added traditional Low Country boil ingredients: shrimp, potatoes, corn, and smoked sausage, such as Conecuh.

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Classic Macaroni Salad with Ham

Classic Macaroni Salad with Ham — Jen Causey

You'll recognize this old-school cold salad. It might be one of our most nostalgic rifts on pasta salad. Assemble layers of pasta, ham, vegetables, mayonnaise, and seasoning before covering it and chilling the salad for at least two hours.

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Cherry-Nectarine Pandowdy

Cherry-Nectarine Pandowdy — Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Mary Clayton Carl Jones

The crust in this cobbler-like dish absorbs the sweet juices from the cooked fruit. Start preparing the crust before filling by combining nectarines, cherries, sugar, flour, lemon zest, lemon juice, and salt in a bowl. Serve warm or at room temperature.

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Potato Salad with Sweet Pickles

Potato Salad with Sweet Pickles — Southern Living

There's always room for potato salad on the spring cookout sideboard. Pack the potato salad with flavors from spicy brown mustard, sweet pickles, and mayonnaise.

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Cream Cheese Pound Cake

Cream Cheese Pound Cake — Photographer: Jennifer Causey Food Stylist: Ana Kelly Prop Stylist: Kay Clarke

You won't find a season when this classic pound cake doesn't fit right in. You can garnish it with fresh produce from your spring farmers' market trip—any fruit pairs well with this creamy and slightly tart pound cake.

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Ham and Noodle Casserole

Ham and Noodle Casserole — Jen Causey

You won't meet a more family-friendly spring casserole than this one, made with egg noodles, chopped ham, and a mix of springy vegetables. Put that leftover Easter ham to work in this recipe.

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Tarragon Chicken Salad

Tarragon Chicken Salad — Jennifer Davick

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. Lemon juice adds a zesty dressing topped with fresh herbs.

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Southern Buttermilk Pie

Classic Buttermilk Pie — Iain Bagwell

Buttermilk pie is an old-fashioned Southern dessert that deserves more attention than it gets. This spring, let's change that. Pantry staples help this flaky pie come together quickly with a rich, custardy filling.

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Oven-Baked Barbecue Chicken

Oven-Baked Barbecue Chicken — Antonis Achilleos

These sweet and sticky chicken drumsticks make the perfect addition to your cookout—but you can make them in the oven to free up precious grill space. Create a sauce by combining cider vinegar, spicy tomato juice, vegetable oil, minced garlic cloves, sugar, pepper, salt, Worcestershire sauce, and bay leaves. Add ground red pepper for additional spice.

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Fresh Peach Coffee Cake with Pecan Streusel

Fresh Peach Coffee Cake with Pecan Streusel — Iain Bagwell; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Say hello to a perfect crumbly coffee cake with sweet, juicy peaches. Fragrant cinnamon and cardamom ideally scent this cake, so you'll love how it smells while baking. Cool for at least an hour on a wire rack.

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Skillet-Toasted Gnocchi with Peas Recipe

Skillet-Toasted Gnocchi with Peas — Victor Protasio; Prop Styling: Missie Neville Crawford; Food Styling Torie Cox

Sauté the gnocchi with butter and oil until they are golden brown on the outside and hot and tender on the inside. Combine the pasta with sweet peas, parsley, lemon, and Parmesan cheese. Add a protein, if preferred, such as chicken or shrimp.

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Blueberry-Cheesecake Ice-Cream Pie

Blueberry-Cheesecake Ice-Cream Pie — Hector Sanchez

Trust us. You will want a slice of this fruity pie on a hot day. It's one of our favorite spring dessert recipes. Freeze after each layer to ensure the assembled look.

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Broccoli, Grape, and Pasta Salad

Broccoli, Grape, and Pasta Salad — Jennifer Davick

Pasta salad is a springtime staple in the South, and this refreshing recipe features a parade of tasty ingredients. Grapes add a touch of sweetness, while chopped pecans provide a crunchy texture to this salad. Top with crumbled bacon.

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Classic BLT

The SL BLT — Alison Miksch

Nothing beats a basic BLT—but we still managed to do it. Punch up store-bought mayonnaise with lemon zest, fresh herbs, and lots of black pepper for a flavorful twist you never knew you needed.

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Strawberry-Pretzel Icebox Pie

Strawberry-Pretzel Icebox Pie — Jennifer Davick

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. Serve with slightly sweetened strawberry slices.

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Sumac Carrots with Feta Mousse and Crispy Panko

Coby Ming and Damaris Phillips' Sumac Carrots with Feta Mousse and Crispy Panko — Johnny Autry; Prop and Food Styling: Charlotte L. Autry

Don't miss the opportunity to make this spring-perfect side in your kitchen this season. Feta mousse is a gorgeously cooling base for expertly spiced sumac-enhanced carrots.

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Spring Mix Salad with Herbed Goat Cheese

Spring Mix Salad with Herbed Goat Cheese — Victor Protasio; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall

Spring mix is a year-round staple, but when you can jazz it up with a savory herbed goat cheese, it takes on an entirely new (and totally delicious) meaning.

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Spicy Baked Snapper, Greens, and Carrots in Parchment

Spicy Baked Snapper, Greens, and Carrots in Parchment — Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis

Ready your greens and carrots, because they have a job to do. That job is accompanying a spicy baked snapper in one of the easiest dinner recipes (with one of the the biggest payoffs) you can imagine.

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Curry Chicken Salad

Southern Living Curry Chicken Salad in lettuce cups on a tray to serve — Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall

There are as many flavor profiles for chicken salad as there are kitchens in the South, and this one is one of our favorite springtime spins on the classic. Add curry powder for a dash of flavor and a bright yellow hue.

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Cucumber-Chickpea Salad with Feta-Mint Vinaigrette

Cucumber-Chickpea Salad with Feta-Mint Vinaigrette — Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

In this light salad recipe, a veggie base gets a springtime upgrade with the addition of tangy feta-mint vinaigrette and plenty of fresh additions like cucumber and chickpeas.

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Southern Shrimp Pasta Salad

Southern Living Southern Shrimp Pasta Salad in serving bowl with a serving beside — Antonis Achilleos; Prop Stylist: Clair Spollen; Food Stylist: Torie Cox

Shrimp is a quick-cooking springtime favorite, and it is accompanied by a burst of flavors in this recipe, which incorporates a craveable herby dressing.

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Cheesy Artichoke Dip With Spring Crudités

Southern Living Cheesy Artichoke Dip With Spring CruditÃ©s on a serving platter — Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely

Artichoke dip is always a crowd pleaser, and it's also takes well to everyone's favorite springtime vehicle, fresh crudites. Slice up your favorite spring veggies to make this starter memorable.

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Peas And Ramps With Mushrooms And Semolina Gnocchi

Peas And Ramps With Mushrooms And Semolina Gnocchi — PHOTO: Andrew Thomas Lee.
Andrew Thomas Lee

Gnocchi is a delicious base upon which to showcase the bounty of spring produce. Especially, as in this recipe, mushrooms, peas, and ramps, the last of which is a spring delicacy Southerners have come to love.

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