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
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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.
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 »
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. Get the recipe for Walnut Carrot Cake with Coconut Cream Cheese Frosting »
This vibrantly orange dressing was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Get the recipe for Carrot Ginger Dressing »
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.
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from former Saveur editor Kellie Evans’ mother, Patricia. Get the recipe for Broccoli Casserole »
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. Get the recipe for Mom’s Banana Bread »
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. Get the recipe for Chicken and Egg Club Sandwich »
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.
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.
