The Recipes You Should Be Cooking This May

Butter and radishes are a classic springtime combination. Chef Josh Buckwald folds in copious amounts of chives and thyme to add freshness. Serve with flaky salt on the side to suit your taste at the table.

These appetizer pancakes are a bit like latkes—moist inside and crispy at the edges. At Revel restaurant in Seattle, Rachel Yang and Seif Chirchi serve them in summer as one of a rotating list of savory pancakes.

Sweet and umami-packed Japanese Kewpie mayo and crunchy fried shallots make this an Asianesque spin on everyone’s favorite party dip. Onion powder gives it that nostalgic flavor boost.

This appetizer combines flank steak, fresh goat cheese, dried mango, and herbs in ready-to-eat rolls.

Tender artichokes thrive in their peak springtime season. Paired with mozzarella, this dish brings a complex, creamy flavor profile bursting with freshness.

Sunset reader Christine Johnson, of Shelton, Washington, likes to use spring strawberries fresh from her garden in this salad. She suggests making it with mixed baby greens, but we also enjoyed it with baby spinach.

This salad, from San Francisco cookbook author and teacher Michelle McKenzie, benefits from a variety of greens: at least one sweet (pea shoots and flowers, fava greens), one peppery (watercress or peppercress), and one bitter (dandelion greens or amaranth). For the herbs, she likes a mix of mint, dill, parsley, or chervil; fennel fronds work too.

Quick, delicious, and pretty, too, this salad is nice for a special warm-weather luncheon.

Zesty and filling, this no-cook shrimp salad combines fresh springtime avocado with mango and a quick three-ingredient dressing.

No need to be alarmed about all the garlic–the orange juice and soy sauce mellow it out.

Mint leaves elevate this cheese ravioli dish. Using both pea shots and snap peas, the recipes maximizes fresh spring vegetables.

Sliced zucchini brings a fresh element to Italian sausage pasta. Served with some garlic bread and a glass of wine, it quickly becomes a satisfying meal.

This flatbread creates a crisp base for abundant toppings and flavorful sauces.

Blogger and cookbook author Aran Goyoaga grew up in Spain’s Basque country. When she was a child, her mother would make this dish with a velvety roux (flour browned in olive oil) to thicken the juices. Because Goyoaga is gluten-intolerant, she uses crème fraîche to give her menestra its silky texture. She also adds ham and eggs to make it a main dish.

Chicken pan juices, shallots, white wine, and tarragon become a velvety sauce when you add butter as a finishing touch.

These salty-sweet sandwiches are nicely sized for sharing, but you may wind up splurging and eating a whole one.

Risotto is a good and simple staple to have in your recipe repertoire.

A great way to use all those ripe berries.

A crunchy topping sets off apricots which are so flavorful you do not have to add much to them. 

We were intrigued, if skeptical, about trying this dessert of rhubarb, caramel, and rosemary from chef Brock Windsor. But the unusual combo bowled us over.

This treat showcases juicy, ripe berries with rich zabaglione, laced with sweet wine.

This coconut avocado ice cream is silky smooth, luscious, and surprisingly good with chocolate sauce.