12 Recipes to Make This May

It’s artichoke season, and this bright salad goes well with nearly any meal. The combination of arugula, radicchio, and raw artichokes with lemon juice and olive oil makes for a bitter yet refreshing bite.

Food & Wine Culinary Director Justin Chapple cooks chicken legs with onion, tomatoes, and spices — like coriander and cumin — before spooning the stew between crispy tortilla shells. Whether for Cinco de Mayo or a weeknight dinner, these unique tacos hit the spot.

Between the green fava bean hummus and the umami-rich morels, this dish is basically spring on a plate. Adding fiddleheads, as the recipe instructs, kicks it up an extra notch, making for an even tastier (and even more beautiful) springtime snack.

So it’s the day before Mother’s Day and you still haven’t gotten Mom a gift. What would make her happier than a good old-fashioned chocolate cake? This one is two layers of moist, chocolatey goodness with a thick, decadent frosting that lends itself to rustic decorating.

Andrew Zimmern’s tart strawberry vinegar jam is the perfect spring condiment. It goes well with biscuits, on toast, in donuts. The list of pairings is endless.

This easy asparagus recipe lets the vegetable shine while layering in lots of great flavors. Plus, the differing textures — crispy bread crumbs with soft asparagus — make a simple dish far more complex.

These banana chocolate chip muffins are easy to make and even easier to eat. They’re a fun alternative to pancakes on the weekend and they’re a great way to utilize overripe bananas.

If you’re lucky enough to score some ramps this spring, adding them into a pasta will provide instant flavor. This particular recipe calls for pairing the garlic-y wild onions with two types of chiles (Thai and Calabrian), as well as two types of cheese (Pecorino Romano and Parmigiano-Reggiano).

These smashed potatoes are the best of both worlds: crunchy on the outside and creamy on the inside. They’re a fun riff on classic baked potatoes for outdoor parties and potlucks.

To anyone who disses radishes, this one’s for you. Emeril Lagasse sautés the root vegetables with bacon, shallots, orange juice, and butter. The end result is a bowl full of crisp-yet-tender, perfectly browned radishes that will convert any doubter.

Just because everyone eats hot dogs on Memorial Day doesn’t mean you have to make the same, boring ones that have graced your BBQs in years past. Chef Daniel Humm’s ultra-indulgent all-beef dogs are deep-fried, bacon-wrapped, and that’s not all. The bun is slathered with truffle mayo and gruyère, and the whole thing is topped with a mustard seed and celery root relish.

At La Newyorkina in New York City, Fany Gerson specializes in paletas, or Mexican ice pops. This version combines all the best parts of spring in a popsicle that’s as delicious as it is pretty.