May's Most Popular Recipes

Check out our most popular recipes from May

May 28, 2014

Our most popular recipes in May included salads, sandwiches, desserts, and more. Here are 17 of our most viewed and shared recipes from the month.

Everyone loves a good sandwich. For meat lovers, you can't beat a cubano. This sandwich of roast pork shoulder, ham, dill pickles, and Swiss cheese is grilled to perfection. For a hearty breakfast try our chicken and egg club sandwich, which brings crisp greens, oven-dried tomatoes, roasted chicken, peppery bacon, and a fried egg together on a poppyseed bagel. Vegetarians don't have to miss out on the fun—our portobello burger with blue cheese and sautéed red onions is loaded with flavor and packs a satisfying umami punch.

A salad is a great accompaniment to a sandwich. If you've been to a casual Japanese restaurant, theres a good chance you've had a salad with a vibrantly orange dressing. Made with carrots and fresh ginger, it's a light, refreshing dressing for iceberg lettuce. Or leave the lettuce behind and try our German potato salad with bacon, onion, and a vinegar and bacon fat dressing.

Once you finish your main course, it's time for dessert. Graham crackers are a classic snack that make for a pleasantly light dessert. Breadfarm's graham crackers will convince you to never use store-bought again. For something more substantial—but still surprisingly light and airy—try our carrot cake with walnut flour and crushed pineapple, covered with a coconut cream cheese frosting.

Find these dishes and more in our collection of our 17 most popular recipes in May.

Hashbrowns

Hashbrowns

Fluffy inside and golden outside, these pan-fried potatoes are a signature of the Omaha restaurant Piccolo Pete's.Ariana Lindquist

Coconut Horchata

Coconut Horchata
This version of the classic Mexican rice-based drink, which writer Sara Deseran adapted from one at Fresno's El Mercado Super, is made with a mix of coconut milk and coconut water for a beverage that is both luxurious and refreshing. Get the recipe for Coconut Horchata »Romulo Yanes
Cubano (Cuban Ham and Cheese Sandwich)

Cubano (Cuban Ham and Cheese Sandwich)

A Cubano is a griddled white roll with Swiss cheese, boiled ham, dill pickle slices, and roasted pork.Todd Coleman
Walnut Carrot Cake with Coconut Cream Cheese Frosting

Walnut Carrot Cake with Coconut Cream Cheese Frosting

Surprisingly airy and light, this cake could have been a soufflé in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple.Todd Coleman
Breadfarm's Graham Crackers

Breadfarm's Graham Crackers

Renee Bourgault, co-owner of Breadfarm in Edison, WA, uses unrefined cane sugar instead of conventional granulated sugar in her graham crackers.Molly Wizenberg
Carrot Ginger Dressing

Carrot Ginger Dressing

This vibrantly orange dressing was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger.Maxime Iattoni
German Potato Salad

German Potato Salad

Just a few simple ingredients come together for a delightfully punchy, vinegary potato salad that's perfect with any barbecue spread.Helen Rosner
Portobello Burger with Blue Cheese and Sauteed Red Onions

Portobello Burger with Blue Cheese and Sauteed Red Onions

A far cry from the standard grilled-mushroom-cap-as-burger, these ultra-savory portobello patties get a further umami boost from garlic and steak sauce—a perfect match for a flavorful topping of melted blue cheese and tangy caramelized red onions.Helen Rosner

Shredded Beef with Lime and Avocado

Shredded Beef with Lime and Avocado
Slow-cooked, extra-tender beef brisket is tossed with lime, chiles, herbs, and cheese, then topped with avocado slices for an incredible taco filling.André Baranowski
Broccoli Casserole

Broccoli Casserole

At some point in my early childhood, my mother, Patricia, transitioned a third shift nursing career into a more steady, although infinitely more challenging, job as a special education teacher to mimic my own school schedule. One day she brought home a recipe card from a co-worker that would change our lives forever—a cream of mushroom soup and mayonnaise-laden broccoli casserole topped with stuffing mix and cheddar cheese. Easily pulled off on a busy weeknight, this simple, satisfying dish became more sophisticated as I grew and began helping in the kitchen. Fresh broccoli replaced frozen, cremini mushrooms and béchamel replaced canned soup, and panko replaced stuffing mix, but our devotion to the dish has never wavered. —Kellie EvansMaxime Iattoni
Harissa

Harissa

In North Africa, cooks have long relied on this garlicky chile paste to lend depth to cooked meats and vegetables.André Baranowski
Spaghetti with Anchovy Garlic Sauce

Spaghetti with Anchovy Garlic Sauce

Anchovy paste adds umami punch to an elemental garlic-and-butter sauce that's perfect tossed with a thin pasta like spaghetti.Helen Rosner
Vietnamese Pork Meatball and Noodle Salad (Bun Cha)

Vietnamese Pork Meatball and Noodle Salad (Bun Cha)

These tender pork meatballs in a savory broth are served family-style with thin rice noodles, crisp lettuce, and fresh herbs.Helen Rosner
Mom's Banana Bread, banana bread recipe

Mom's Banana Bread

Bananas and pecans come together in an exceptionally moist quick-bread from food editor Ben Mim's mom—it's irresistible at any time of day.Todd Coleman
Chicken and Egg Club Sandwich

Chicken and Egg Club Sandwich

A toasted poppy seed bagel is piled high with crisp greens, oven-dried tomatoes, roasted chicken, bacon, a fried egg, and homemade buttermilk dressing for a decadent spin on the traditional club sandwich.Tara O'Brady
Chicken with Puebla-Style Mole Sauce (Pollo en Mole Poblana)

Chicken with Puebla-Style Mole Sauce (Pollo en Mole Poblana)

In Mexico's most iconic molé, mulato, ancho, and pasilla chiles combine with warm spices to create a velvety smooth sauce that's ideal for spooning over chicken.Todd Coleman
Korean Fried Chicken

Korean Fried Chicken

Double-frying chicken wings gives them a delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon.André Baranowski

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