Ahhh, May. The month where everything finally loosens up a little. The cold, drizzly grip of April starts to fade, the trees go from tentative buds to full-on floral exuberance, and suddenly it’s short-sleeve weather… but the pleasant kind, not the sweaty, oppressive kind. Windows open. Spirits lifted. Naturally, what we want to cook shifts, too.
This is the time of year when our editors start leaning green—hard. We’re roaming farmers markets again, arms loaded with asparagus, herbs, and whatever looked especially good at the stand we definitely didn’t plan to stop at. Meals get lighter and brighter, with quick-cooking proteins, peak-season vegetables, and sauces that wake everything up.
So here is what our Serious Eats editors are looking forward to cooking this month. Our list includes herb-packed shrimp and asparagus, grilled vegetables, jammy ramen, and a tofu sandwich stacked high with farmers market finds.
01 of 08
Credit: Serious Eats / Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
I have all the ingredients for this speedy vegetarian dinner, which is exactly what I need on chaotic weeknights. I’ll probably serve it with some crispy tofu and more greens on the side. –Genevieve Yam, senior editor
Get Recipe: 15-Minute Miso Butter Ramen
02 of 08
Credit: Serious Eats / Jatin Sharma
I’ll be celebrating the start of farmers’ market season by sourcing a jar of funky pickled veggies, alfalfa sprouts, and the crunchiest cucumbers from my favorite local booths. My mouth is already watering imagining them all stuffed into this delightful marinated tofu sando (on local seedy sourdough, of course). –Ashlee Redger, writer
Get Recipe: Marinated Tofu Sandwiches
03 of 08
Credit: Serious Eats / Photo: Fred Hardy II, Prop Stylist: Claire Spollen, Food Stylist: Emily Nabors Hall
This 10-minute chermoula shrimp recipe has so many things going for it—quick, satisfying, flavorful, full of spring vegetables, and featuring shrimp, which I always have in my freezer. Perfection. – Megan O. Steintrager, associate editorial director
Get Recipe: 10-Minute Chermoula Shrimp with Spring Vegetables
04 of 08
Credit: Serious Eats / Photo: Fred Hardy II, Prop Stylist: Claire Spollen, Food Stylist: Emily Nabors Hall
I’m more than ready for asparagus season, and this looks like the perfect light lunch or dinner to welcome it. –Daniel Gritzer, editorial director
Get Recipe: Chimichurri White Beans and Asparagus on Toast With Ricotta
05 of 08
Credit: Serious Eats/ Greg Dupree
May is the unofficial start of summer, and I’m antsy in anticipation. And by antsy, I mean I’ve already been grilling for a month. I’ve been making this recipe for grilled vegetables on repeat, and it’s endlessly adaptable: I don’t often have all of these vegetables on hand, but even a few planks of charred zucchini and sweet grilled onion rounds tossed in the lemony, herby dressing is a worthy side. The leftovers make an incredible toast topper that I like to push over the edge with a swipe of whole milk ricotta, lemon zest, and a sprinkle of Maldon sea salt. –Grace Kelly, senior editor
Get Recipe: Grilled Vegetable Board
06 of 08
Credit: Serious Eats / Greg Dupree, Prop Stylist: Hannah Greenwood , Food Stylist: Chelsea Zimmer
I love the deep, toffee-like sweetness dates bring to savory dishes, especially when paired with warm spices, tender chicken, and crunchy toasted almonds. In this recipe, some of the dates melt into the braising liquid, giving the sauce body and richness, while the rest stay soft and chewy for contrast. –Laila Ibrahim, associate culinary editor
Get Recipe: One-Pan Braised Moroccan Chicken With Jammy Onions and Dates
07 of 08
Credit: Serious Eats / Greg Dupree, Prop Stylist: Abby Armstrong, Food Stylist: Sally Mckay
I’m always looking for dinners that don’t require a sink full of dishes, and this chicken alambre delivers. It’s smoky, savory, and just a little spicy, with crispy bacon, tender chicken, and plenty of melted cheese pulling everything together. I love setting the skillet right on the table and letting everyone scoop it into warm tortillas. It’s perfect for a casual May evening.–Leah Colins, senior culinary editor
Get Recipe: Chicken Alambre
08 of 08
Credit: Serious Eats / Jen Causey
Since Daniel stole the asparagus-y recipe I wanted to call out, I’ll go with this (equally good) one. You may look at the ingredients and think that Gruyère and goat cheese is too much cheese. Ignore that. The combination is rich, melty, ooey-gooey, and the perfect amount of tangy. –Rochelle Bilow, editor
Get Recipe: Asparagus Quiche
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Dining and Cooking