As the weather grows warmer and the days get longer, we’re celebrating a whole new batch of seasonal baking possibilities. Bring out the rhubarb and the robin eggs, the flowers and the fruits: It’s time to dive into spring baking. Here are a few places our employee-owners and contributors think you should start:
Focaccia on its own is a delight to eat. It’s pillowy, dimpled with pockets of olive oil and sea salt, and often scattered with fresh herbs. The only way to make it better? Top it with precisely arranged vegetables and other tasty ingredients to create a beautiful garden scene. — Kye Ameden
If you’re looking to bring some joy to your Easter table, try this fun twist on those cute robin egg cupcakes displayed in many bakery cases around springtime. With an eye-catching yet easy design, this cake is a wonderful celebratory centerpiece, no matter your skill level. — Lydia Fournier
Shirini (sweets) start making an appearance with the arrival of Nowruz, the Persian New Year, signaling the longing for sweetness in the year to come. Today, there are vibrant Iranian communities around the United States, and you can find Nowruz shirini in plenty of bakeries. But nothing compares to making these unique treats at home and enjoying them warm from the oven. You can smell the same scents as you would from a bakery in Tehran, where rosewater and cardamom perfume the street, promising a sweet new year ahead. — Ramin Ganeshram
Now is the time! Unlock the flavors of edible flowers and tap into their natural beauty by using them in the kitchen. Whether you decorate a cake, infuse the liquid or sugar in your recipe, fold them into dough, candy them, or even put them in ice cubes, there's so much to explore beyond simply growing them in a garden. — KA
What's the first food you think of when you hear the word “Passover?” Matzo, for sure. Charoset. Horseradish. Parsley. Eggs. Matzo ball soup. But what about popovers? Made with matzo meal, these light, airy treats combine the best characteristics of popovers, muffins, and cream puffs. Depending on how you observe Passover, these popovers can make an easy and delicious addition to your Seder. — Halley Silver
Traditionally, rhubarb is relegated to sharing the spotlight with strawberries in pies, tarts, and crisps. But if you haven't experimented more with rhubarb in the kitchen, you're missing out! Tart and assertive, rhubarb's strong flavor is ideal in sweeter desserts. It's bold enough to cut through sugar so it can hold its own in jams, syrups, and sauces. For anyone looking to get a taste of rhubarb, try turning it into a simple compote, which you can then spin into myriad desserts and snacks. — Posie Brien
My mom and I would make batches of these hand pies and give them to family, friends, and our neighbors to enjoy. Just as Christians often gift cookie plates to their fellow friends, neighbors, or co-workers around Christmas time, my Muslim family would offer boxes of freshly baked fatayer and other delicacies during Ramadan, especially to those in need. — Heifa Odeh
Whether you're already on #teamquiche (can we all make that a movement?), or whether you're skeptical of quiche's charms, this spring quiche recipe will earn a spot on your table. Packed with tender asparagus and bright green chives, it's the perfect celebration of the season. It's also a very good make-ahead weeknight dinner. — PB
What are you planning to bake this spring? Let us know in the comments, below.
Cover photo (Robin Egg Cupcakes) by Rick Holbrook.