This Dish Has All the Spring Things In It

When spring finally comes, no one is as excited about seasonal produce as a chef who’s cooked through a Chicago winter, so it was no surprise to find the new menu at Chicago’s Quiote to be especially packed with spring ingredients. Start with the plate of grilled English peas, which Executive Chef Ross Henke begins with a dollop of creamy, fresh ricotta. He tops it with grilled, chilled peas and sliced...