Get the recipe for Seared Bay Scallops with Pea Puree and Radishes ». Michelle Heimerman
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Spring is here, and we’ve started soaking up the sun and thinking about all the different spring dishes we can cook with everything that’s popping up in the garden. The key to cooking in May is to use all the fresh spring produce available. To start, we’ll be making plenty of garlic scape and cherry tomato pasta, then a beautifully layered ramp and mushroom tart, and we might even break out the grill for one of our favorite easy-peasy chicken recipes. There are so many spring dishes to try it can be hard to choose, but here are a few of the recipes we’re most excited to cook in May.

"Vinegar-Marinated

Vinegar-Marinated Potatoes with Olives and Capers

Vinegar-Marinated Potatoes with Olives and Capers
Get the recipe for Seared Bay Scallops with Pea Puree and Radishes »
"Lane

Lane Cake

This recipe is based on one in Emma Rylander Lane’s Some Good Things to Eat (self-published, 1898). Get the recipe for Lane Cake »
"Tricolore

Tricolore Salad with Grapefruit Saba Vinaigrette

Grapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen. Get the recipe for Tricolore Salad with Grapefruit Saba Vinaigrette »
"Garlic

Garlic Scape and Cherry Tomato Pasta

Roasting garlic scapes with tomatoes and red onion sweetens them and enriches their flavor; toss them with pasta, lemon juice, and arugula for a simple summer meal. Get the recipe for Garlic Scape and Cherry Tomato Pasta »
"Roasted

Turkish Stuffed Eggplant (Imam Bayildi)

This recipe originated in the Ottoman palaces. Use small eggplants for a better eggplant-to-stuffing ratio, since the key is to bake as much vegetable and tomato flavor into the eggplant as possible.Get the recipe for Turkish Stuffed Eggplant (Imam Bayildi) »
"Spring

Spring Vegetable Stew

Any gently simmered mixture of vegetables is truly greater than the sum of its parts. It’s important to cut the ingredients to the proper size and cook them sequentially, starting with the ones that need longer cooking. Get the recipe for Spring Vegetable Stew »
"Grilled

Grilled Lamb Chops with Ginger Sauce

Grilled Lamb Chops with Ginger Sauce
"Fried

Fried Artichoke Hearts with Taratur Sauce

We found this recipe—a flavorful local favorite, in which tender artichoke bottoms are fried and served with an intense, tahini-based sauce—at al-Az, a casual but well-known restaurant in Damascus. Get the recipe for Fried Artichoke Hearts with Taratur Sauce »
"Morels

Morels in Black Bean Sauce with Fried Enoki Mushrooms

Morels in Black Bean Sauce with Fried Enoki Mushrooms

Thai Pomelo Salad (Dtam Som Oo)

Sweet pomelo pairs beautifully with chiles, peanuts, and mint in this recipe for a classic Thai salad from Talde in Brooklyn, New York. Get the recipe for Thai Pomelo Salad (Dtam Som Oo) »
"Softshell

Softshell Crab Sandwich with Collard Slaw

A crisp collard slaw and tangy tartar and cocktail sauces top pan-fried softshell crabs in this classic sandwich. Get the recipe for Softshell Crab Sandwich with Collard Slaw »
"Fish

Fish Tacos with Roasted Tomato Salsa

Charred tomatoes and chiles add a deep smoky note to the salsa for these fresh fish tacos—either flounder or halibut works well. Get the recipe for Fish Tacos with Roasted Tomato Salsa »
"Honey-Grilled

Honey-Grilled Chicken with Citrus Salad

Honey-Grilled Chicken with Citrus Salad
"Crisp

Crisp Pork Belly with Roasted Vegetables and Applesauce

The skin on this slow-roasted pork belly gets peeled off and fried into cracklings, allowing the fat underneath to render and caramelize. Whatever vegetables are in season—this time of year, it’s carrots, turnips, and leeks—pair well with the meat, which is served with a cider-spiked applesauce and best enjoyed with a bitter ale, one of the many beers you can drink with it at the Black Bull Inn and Hotel in Coniston. Get the recipe for Crisp Pork Belly with Roasted Vegetables and Applesauce »
"Raspberry

Raspberry Brûlée

This raspberry brûlée is a delightful combination of whipped cream and luscious ripe raspberries covered with a crunchy sugar topping.

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