Seasonal Recipes
Celebrate the flavors of each season with our collection of recipes that highlight the freshest ingredients available throughout the year.
A Note From Our Chef
Having worked in restaurants for over 15 years, I've learned that seasonal cooking isn't just trendy—it's transformative. When I first started using farmers' markets instead of supermarkets, the difference in my dishes was remarkable. Tomatoes picked that morning have an intensity that's impossible to replicate with off-season produce.
My personal trick is to build a "seasonal calendar"—I note when ingredients peak in my region and plan my menus accordingly. This practice has not only made me a better cook but has connected me to the rhythm of the growing seasons in ways I never expected. The recipes shared here reflect this philosophy of working with nature, not against it.
Current Spring Favorites
View All Spring Recipes →
Summer SaladGrilled Peach & Burrata Salad
Sweet grilled peaches paired with creamy burrata cheese, arugula, and a honey balsamic glaze.
Summer SaladWatermelon, Feta & Mint Salad
A refreshing summer salad with sweet watermelon, tangy feta cheese, and cooling mint.
Summer SideGrilled Mexican Street Corn (Elote)
Charred corn on the cob topped with creamy sauce, cotija cheese, chili powder, and lime.
All Seasons
Spring Recipes
Fresh greens, asparagus, peas, and more to brighten your springtime meals.
Explore Spring Recipes →
Summer Recipes
Make the most of tomatoes, corn, berries, and other summer bounty.
Explore Summer Recipes →
Winter Recipes
Warm up with citrus, root vegetables, and comforting winter classics.
Explore Winter Recipes →My Top Seasonal Shopping Tips
Shop The Perimeter First
I always tell my cooking students to lap the farmers' market or store once before buying anything. Note what looks exceptional that day and build your menu around these standouts, not the other way around. This single habit improved my cooking more than any technique I learned in culinary school.
The Two-Day Rule
For delicate seasonal items like berries or fresh herbs, I follow a personal two-day rule: either use them within two days of purchase or preserve them (freeze, pickle, etc.). After two days, quality drops dramatically, and you lose the advantage of buying seasonal in the first place.
Talk To The Growers
At farmers' markets, I've received my best cooking education directly from producers. Ask them when they harvested the produce, how they suggest preparing it, and what will be coming next week. Their inside knowledge is invaluable and will transform how you cook.
The Color Principle
My "color principle" is simple: aim for at least three different colored produce items in your shopping basket. This guarantees nutritional variety and forces you to think beyond your usual choices. I've discovered some of my favorite ingredients this way, like purple cauliflower and watermelon radishes.
Cooking with Seasonal Ingredients
Seasonal cooking is not just better for the environment, it also provides the freshest and most flavorful ingredients for your meals. When you cook with in-season produce, you'll notice the difference in taste, quality, and often price.
Our seasonal recipes guide helps you make the most of what's available throughout the year, with creative ideas for everything from light spring salads to hearty winter stews.
Monthly Seasonal Challenge
Join our community of seasonal cooks! Each month, we feature a different seasonal ingredient and challenge our readers to create unique recipes. Share your creation on social media with #SeasonalChef to be featured on our site and enter to win cooking prizes.
This month's ingredient: Sweet Corn
Submissions open until August 31st. Last month's winner created an amazing Strawberry Balsamic Galette!