Food Holidays & Occasions Our 20 Favorite Recipes from May From budget-friendly grilled steak and easy cookout sides to a gorgeous berry galette, these are the recipes we loved most in May. By Audrey Morgan Audrey Morgan Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her work has also been featured in Saveur, Men's Health, and The Bump. Food & Wine's Editorial Guidelines Updated on June 3, 2024 Close Photo: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Summer might be a few a weeks away according to the Gregorian calendar, but we're already full speed ahead on summer cooking and eating. We're firing up the grill for juicy picanha steak and teriyaki chicken thighs, making potluck-ready sides like Texas caviar and Japanese potato salad, and turning the seasons's bounty into beautiful desserts like a Summer Berry Galette. Here are the recipes we loved the most in May — and can't wait to repeat all summer long. 01 of 20 Grilled Picanha with Piri Piri Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen If you're not already buying picanha, this easy recipe from Junior Borges might just make convince you to add the affordable and tender cut to your grilling repertoire. Simply seasoned meat is served with a vibrant and spicy-sweet sauce. Get the Recipe 02 of 20 Bakewell Coffee Cake Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen This no-fuss breakfast treat from F&W senior food editor Cheryl Slocum is inspired by an English Bakewell tart. Here, almond cream and cherry preserves are swirled into a vanilla-scented batter that's topped with crunchy almonds. Get the Recipe 03 of 20 Chili Crisp Shrimp Scampi Food & Wine / Photo by Robby Lozano / Food Styling by Jasmine Smith / Prop Styling by Tucker Vines Everyone loves chili crisp, and everyone loves shrimp scampi. Enter this easy weeknight dinner, packed with garlicky shrimp and topped with spicy chili crisp and crunchy fried shallots. Get the Recipe 04 of 20 Beef Satay with Mushrooms and Coconut-Peanut Sauce Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen These Indonesian-style skewers are marinated in an umami-packed kecap manis sauce. A rich, slightly tangy coconut-peanut sauce helps the meat and mushrooms to caramelize as they cook, and is also drizzled over the finished skewers. Get the Recipe 05 of 20 Japanese Potato Salad Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This creamy potato salad from chef and cookbook author Sawako Okochi is made with sweet Kewpie mayo. It's packed with crunchy veggies like cucumbers, peas, carrots, and corn for a satisfying mix of textures. Get the recipe 06 of 20 Sheet-Pan Salmon with Gin-Soaked Tomatoes Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver For this hands-off dinner, salmon fillets are baked slowly for meltingly tender results. Tender roasted tomatoes and shallots mingle beautifully with the botanical notes of gin and briny capers. Get the Recipe 07 of 20 Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils) Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen For this curry-like vegetarian dish, red lentils are cooked in tomatoes, coconut milk, and aromatics like turmeric and ginger. The comforting, warm lentils are even better served with steamed rice. Get the Recipe 08 of 20 Breakfast Ramen Food & Wine / Photo by Robby Lozano / Food Styling by Jasmine Smith / Prop Styling by Tucker Vines Eat dinner for breakfast with this super-satisfying take on a bacon, egg, and cheese. Store-bought ramen noodles cook quickly in a soy-sauce laced broth, and the egg is poached in the same liquid for easy clean-up. Get the Recipe 09 of 20 Texas Sheet Cake Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabor Hall / Prop Styling by Tucker Vines The hallmark of a Texas sheet cake is the warm chocolate icing that's poured over the cake while it's still warm, creating an irresistible fudgy top layer. Our version is topped with cinnamon and cayenne-spiced candied pecans for a little extra pizzazz. Get the Recipe 10 of 20 Grilled Teriyaki Chicken Thighs with Ginger and Lemongrass Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Bone-in, skin-on chicken thighs are brushed with store-bought teriyaki sauce and grilled until burnished brown. Coconut oil infused with fragrant ginger and lemongrass is spooned over the chicken for extra flavor. Get the recipe 11 of 20 Hot Honey Halloumi Sliders Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This easy-to-assemble party dish calls for store-bought Hawaiian rolls. Salty halloumi cheese is marinated in honey and Calabrian chiles, then layered with roasted red bell peppers and peppery arugula. Get the Recipe 12 of 20 Summer Berry Galette Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Addelyn Evans This rustic galette from 2022 F&W Best New Chef Caroline Schiff is filled with juicy strawberries, blueberries, and raspberries that are enhanced by just a little sugar and lemon juice to allow their natural sweetness to shine through. Get the recipe 13 of 20 Crispy Shrimp Sandwich with Creamy Coleslaw Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Inspired by the iconic sandwich from Big Oak Drive-In & Bar-B-Q in Salter Path, North Carolina, this satisfying sandwich is loaded with crispy pan-fried shrimp and a bright, creamy coleslaw. Each bite is rounded out with a little tangy cocktail sauce and store-bought hot sauce. Get the Recipe 14 of 20 Raspberry, Orange, and Tomato Salad with Honey-Mirin Vinaigrette Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This gorgeous summer salad is dressed with an umami-packed vinaigrette. Peppery radishes add textural contrast and flavor to the combination of juicy tomatoes and raspberries. Get the Recipe 15 of 20 Seared Salmon with Pistachio Pesto Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Easy to pull off on a weeknight, this crispy salmon is seared in a hot cast-iron skillet for a flavorful crust. A simple and bright pistachio pesto comes together in a bowl, without a food processor or blender. Get the Recipe 16 of 20 Texas Caviar Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Also known as cowboy caviar, this crunchy and tangy bean salad is perfect as a make-ahead potluck side. Our version includes black-eyed peas, tomatoes, bell peppers, jalapeños, red onions, and a zesty dressing. Get the recipe 17 of 20 Air Fryer Roast Chicken with Rosemary-Orange Sauce Food & Wine / Photo by Stacy Allen / Food Styling by Emily Nabors Hall / Prop Styling by Tucker Vines Yes, you can make a whole chicken in your air fryer — in just 45 minutes, to boot. A dry brine of citrus zest, herbs, and salt helps the skin to get extra crispy, while oranges and lemons inside the cavity ensure it stays moist. Get the Recipe 18 of 20 Cherry-Lime Ice Pops Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Inspired by the "thrills" that are popular in Savannah, Georgia, these frozen treats are made in disposable cup molds with tart cherry juice, lime juice, and simple syrup. Nothing screams summer more. Get the recipe 19 of 20 Chicago-Style Hot Dogs Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensaring / Prop Styling by Julia Bayless Few hot dogs are quite as iconic or over-the-top as those found in Chicago. All-beef boiled hot dogs are tucked between steamed buns and topped with finely chopped white onions, sweet green relish, sliced tomatoes, dill pickle spears, sport peppers, and celery salt. Whatever you do, don't add ketchup! Get the recipe 20 of 20 Bolo Cremoso de Milho (Creamy Corn Cake) Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen This seven-ingredient skillet cake and Brazilian specialty comes from chef Junior Borges. Cornmeal gives it a similar flavor to cornbread, but it's sweeter and custardy in the middle for a pleasant creamy-crunchy contrast. Get the recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit