Food

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

By SAVEUR Editors

May 8, 2018

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 Potatoes with Olives and Capers | Francis Mallmann — This flavor-packed hors d'oeuvres from Francis Mallmann is topped with an umami-rich relish of capers, anchovies, and kalamata olives. For a burst of bright acidity, Mallmann drizzles red wine vinegar slowly over the cooked potatoes so that they soak in every drop, like dressing a still warm potato salad. Get the recipe for Vinegar-Marinated Potatoes with Olives and Capers »Paul Sirisalee | Food Styling: Eugene Jho

Seared Bay Scallops with Pea Puree and Radishes — At Ireland's Global Village, Martin Bealin and Nuala Cassidy pair local scallops with wild boar belly. In this simplified version, they use pan-seared slices of chorizo for crispy, spicy contrast to the sweet seafood and peas. They garnish the dish with seasonal vegetables like radishes and greens, or sometimes apples or cucumbers, from the restaurant's nearby mountaintop garden. Get the recipe for Seared Bay Scallops with Pea Puree and Radishes »Michelle Heimerman

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 »Todd Coleman

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 »André Baranowski

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 »Farideh Sadeghin

Roasted Eggplant — 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. Feel free to play around with the filling: swap in vegetables like sweet corn or zucchini for a seasonal twist. Turkish Stuffed Eggplant (Imam Bayildi) »Matt Taylor-Gross

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 »Justin Walker

Grilled Lamb Chops with Ginger Sauce — A fragrant mix of oyster sauce, cilantro, and ginger pulls double duty here as both a marinade and dipping sauce for lamb rib chops. Get the recipe for Grilled Lamb Chops with Ginger Sauce »Christopher Wise

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 »Helen Rosner

Morels with Fried Enoki Mushrooms and Tofu Skins — Morels are paired with pieces of yuba, or tofu skin, to soak up a pungent black bean chile sauce to create this rich, flavorful almost-stew. Get the recipe for Morels in Black Bean Sauce with Fried Enoki Mushrooms »Joseph De Leo

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) »Ingalls Photography

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 »Matt Taylor-Gross

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 »Todd Coleman

Honey-Grilled Chicken with Citrus Salad — This grilled chicken dish is the Holy Trinity of weeknight cooking: delicious, quick, and made from easy-to-find ingredients. Get the recipe for Honey-Grilled Chicken with Citrus Salad »Farideh Sadeghin

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 »Food Styling by Maggie Ruggiero

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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