Our editors' top picks this month—a collection of hearty, satisfying dishes and fresh, market-driven fare—reflect the transition from winter into spring.

Small, individual desserts feel very special. These buttery apple Bettys have the added bonus of being pantry-friendly, too.

Jam is always in season, so we turn to this nutty cake whenever we’re craving a hit of fruit in the early days of spring.

The citrus notes of Lillet, orange zest and fresh juice, plus the alcohol changes the mixture’s freezing point, making this granita more delicate and fluffier than many....

This amazingly creamy nondairy flan has two stealth ingredients: almond milk and orange-flower water.

The clean, bright flavor of this simple cake makes dinner guests perk up and exclaim, “I haven’t had this for years!”

Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make.

Haroseth—a thick condiment of fruit, nuts, and wine—symbolizes the mortar the Israelites used in Egypt.

A splash of citrus makes this simple coconut cake striking.