A montage of photos, each depicting a favorite spring recipe.

Asparagus and ramps. Blueberries and rhubarb. Fennel and radishes. Baby chard and snap peas.

Spring! It’s almost over. How?

Until about two days ago I was living in my wool hat, sweater, and slippers (in my very cold house at least). But the warmth, it seems, has finally arrived upstate. Here are 16 recipes to make before spring ends.

Bottle it up. Preserve it. Pickle it. 13 days till summer!

The Crispiest Spring Chicken
A plate of crispy roast chicken with herb sauce.

Spring Fattoush Salad
A bowl filled with a spring fattoush salad with arugula, radishes, snap peas, and cucumbers.

Mark Bittman’s Super Asparagus-y Risotto

Spring Wheat Berry Salad
A bowl of spring wheat berry salad.

Braised Leek Pappardelle
A bowl of braised leek pappardelle with grated parmesan over top.

Fennel Salad
A bowl of shaved fennel salad.

Rhubarb Schnapps
rhubarb schnapps, bottled

Rhubarb Custard Cake
rhubarb custard cake cooled and ready to eat.

Blueberry Cobbler
The idea behind this blueberry cobbler is that the blast of heat from the bubbling berries helps cook the underside of the biscuits, while the hotter temperature of the oven nicely browns the top. The result? An evenly cooked — not dry! — tender, golden biscuit. // alexandracooks.com

One Pan Chicken with Potatoes & Tarragon
One-Pan Chicken and Potatoes

Orecchiette with Swiss Chard, Brown Butter, & Walnuts

Rhubarb Jam

Swiss Chard Salad with Lemon and Bread Crumbs
Swiss Chard Salad with Lemon, Parmesan, and Breadcrumbs

Tartine’s Quiche, Potato Crusted

Smoked Trout and Avocado Salad Toasts
smoked trout and avocado toasts

Pasta Carbonara with Leeks & Asparagus
orecchiette carbonara with asparagus