It’s time to stop braising every cut of meat that crosses your path (that filet really didn’t appreciate it) and embrace the pleasant spring weather. Seek out lamb and rabbit, seasonal vegetables like dandelion greens, artichokes and mushrooms, and kick that cooking-things-in-red-wine habit to the curb. You can always pick it back up when it starts snowing in September.
Below are a few of our favorite spring recipes that make us feel like we’ve already lost the winter padding. And raise your hand if deep-frying rabbits doesn’t sound like the best use of your Sunday since football season ended.