Here’s What We Can’t Wait to Cook in May
This month, we're using up all the artichokes, morels, and peas that we can
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.
Tricolore Salad with Grapefruit Saba Vinaigrette
Garlic Scape and Cherry Tomato Pasta
Turkish Stuffed Eggplant (Imam Bayildi)
Fried Artichoke Hearts with Taratur Sauce
Morels in Black Bean Sauce with Fried Enoki Mushrooms
Thai Pomelo Salad (Dtam Som Oo)
Softshell Crab Sandwich with Collard Slaw
Crisp Pork Belly with Roasted Vegetables and Applesauce