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These Are May's Most Pinned Recipes

April showers brought lots of flowers in our cocktails this month

By SAVEUR Editors

May 30, 2018

The sun is finally shining after a dreary April, and flowers are in full bloom all around us. Is there a better way to enjoy May than trying out recipes that look as pretty as the flowers? Pinterest sure doesn't think so. We're pinning everything from floral cocktails to flower-dusted potato salads. Other Pinterest-worthy favorites? How about an open-faced sandwich, or a colorful shellfish paella? Scroll down for more of our favorite May Pinterest picks.

Floral Old Fashioned Cocktail — Cameron Johnston of Gleneagles Hotel designed this drink for those who don't usually go for a Scotch drink; chamomile syrup and Dalwhinnie 15 combine for a delicate cocktail with a still-smoky finish. Get the recipe for Floral Old Fashioned »Matt Taylor-Gross

Porchetta Sandwiches with Marinated Onions and Salsa Verde — Fatty homemade porchetta is balanced out by a bright, briny salsa and soft marinated onions in this flavorful sandwich. Get the recipe for Porchetta Sandwiches with Marinated Onions and Salsa Verde »Michelle Heimerman

Everything's Coming Up Rosé — This bright fuchsia aperitivo mixes tannic hibiscus tea, sweet Lillet Rosé, and dry rosé with a hit of prosecco. Get the recipe for Everything's Coming Up Rosé »Matt Taylor-Gross

Sweet Cheese Ice Cream with Apricots, Raspberries, and Honey Granola — Sweet Cheese Ice Cream with Apricots, Raspberries, and Honey Granola. Get the recipe for Mascarpone Ice Cream with Apricots, Raspberries, and Honey Granola »Food Styling by Maggie Ruggiero

Chamomile-Pickled New Potatoes with Beurre Blanc — "We have always had a big potatoes-and-gravy culture in Denmark," says Danish chef Niclas Grønhøj Møller. "Once you get into summer and new potatoes start coming into season, white gravies—usually milk thickened and flavored with herbs like parsley—come back in style instead of heavier brown gravies." His fresh spin on the combination uses a bright, high-acid beurre blanc in place of a cream-based gravy, and features lightly crunchy pickled potatoes infused with chamomile, a flower that grows wild even in the city. Get the recipe for Chamomile-Pickled New Potatoes with Beurre Blanc »Chris Tonnesen

Sour Cherry and Pistachio Danish — Layers of buttery, flaky laminated pastry are swirled around a lightly spiced, pleasantly gooey cherry compote, then brushed with orange liqueur and sprinkled with pulverized pistachios after baking. For an alcohol-free alternative, swap out the liqueur for a mixture of honey and fresh orange juice. Get the recipe for Sour Cherry and Pistachio Danish »Christina Holmes

Smorrebrod, Copenhagen, Gravlax, Kale, Apples — Gravlax—cured, unsmoked salmon—meets crispy fruit and vegetable nubbins in this open-face sandwich. Get the recipe for Salmon Gravlax, Apple, and Crispy Kale Smorrebrod »Marcus Nilsson

paella — This regal-looking shellfish paella draws much of its flavor from a lightly salty, fresh-tasting fish stock and a mix of shellfish seared in advance in the pan to deepen their flavors. Although you'll see elaborately decorated shellfish paellas at touristy restaurants, the tradition is to cook some of the shellfish into the rice and uncover it while you eat, and display the larger langoustines on top. The clams are best cooked separately, as a couple of sand-filled shells can wreck an entire paella. For extra insurance, purge the clams by covering them in cold, generously salted water for 20 minutes before using. Get the recipe for Shellfish Paella »Mariana Velasquez

Fried Shredded Beef Empanadas — These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa. You can prepare the masa and filling in advance, but don't fill or fry the empanadas until just before eating. Adding baking powder and using an electric mixer are two secrets to light, puffy empanada pastry. Get the recipe for Fried Shredded Beef Empanadas »Heami Lee

Danish Seeded Pastry Twists (Frøsnappers) — A quick, buttery, sesame- and poppy-seedy snack from Denmark. Chef Claus Meyers of Meyers Bageri makes his traditional frøsnappere using a yeasted, laminated danish dough. Our quick version substitutes packaged puff pastry for a lightly sweetened twist that you can have ready in under an hour. Get the recipe for Danish Seeded Pastry Twists (Frøsnappers) »Matt Taylor-Gross

Roasted Guinea Hens with Spring Beets and Runner Beans — At L'Enclume, fresh runner beans, a fleeting spring treat that is stronger in texture and flavor than green beans, are served alongside roasted local guinea hens, prized for their richer taste compared with chickens. Look for guinea hens at your butcher or order them from D'Artagnan (or substitute chicken breasts or thighs; we won't tell). Get the recipe for Roasted Guinea Hens with Spring Beets and Runner Beans »Food Styling by Maggie Ruggiero

Tamarind-stuffed fish — A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, perfect for Nowruz, the Persian new year. Find barberries in well-stocked Middle Eastern groceries or online. Get the recipe for Persian Tamarind-Stuffed Fish »Matt Taylor-Gross

Soba Salad with Lemon-Miso Vinaigrette — This refreshing salad of soba noodles tossed with winter greens and mixed vegetables is brought together by a tart dressing of miso, ginger juice, and lemon. Get the recipe for Soba Salad with Lemon-Miso Vinaigrette »Dylan + Jeni

Semolina Coconut Cake with Orange and Rose Water (Basbousa) — This elegant cake is soaked in a fragrant lemon syrup, perfumed by flower waters. The garnish is candied rose petals sprinkled with toasted coconut. Get the recipe for Semolina-Coconut Cake with Orange and Rose Waters »Matt Taylor-Gross

Trout "Reuben" — Chef Steven Brown uses pumpernickel rolls for this "punk rock sandwich with a $25 cleaning bill;" but you could use any roll you like. Get the recipe for Trout "Reuben" »Ariana Lindquist

Lemon-Caper Tuna Sandwich — "Bread doesn't like the fridge, because it'll totally dry out in there. Don't refrigerate!"—Joanne Chang, Flour Bakery + Cafe, Boston Get the recipe Lemon-Caper Tuna Sandwich »Joseph De Leo

Raspberry Brûlée — This raspberry brûlée is a delightful combination of whipped cream and luscious ripe raspberries covered with a crunchy sugar topping. Get the recipe for Raspberry Brûlée »Nicole Franzen

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