If you’re looking for fresh inspiration in the kitchen this May, this list of top 10 recipes is packed with seasonal produce, bold spices, and global flavor. Whether you’re planning a laid-back weekend cookout or a quick weeknight dinner, there’s something here for every craving. Try the crisp Parsi prawn kebabs or fiery Chicken 65 if you’re in the mood for heat, or lean into comfort with a smoky pulled pork vindaloo or creamy black-eyed pea curry. Sweet dishes like the almond-polenta plum tart and lychee pastis celebrate early summer fruit with just the right balance of tart and floral. There’s also an Indian-inspired hot dog (yes, really), a lemony Sichuan peppercorn spaghetti, and a roasted sweet potato and kale Caesar salad that’s hearty enough to stand on its own. These recipes blend pantry staples with vibrant seasonal ingredients—perfect for spring-to-summer cooking.
Chicken 65
Chicken 65 is a beloved South Indian dish found on Indian restaurant menus worldwide. Contrary to what some might imagine, the number “65” isn’t a nod to an exhaustive list of ingredients or an arbitrary spice level; it refers to 1965, the year it was first served at the legendary Buhari Hotel in Chennai. Though
Parsi Prawn Kebabs/Kolmi Na Kavab
Excerpted from Parsi: From Persia to Bombay: recipes & tales from the ancient culture. Used with the permission of the publisher, Bloomsbury. Copyright © 2022 by Farokh Talati (Amazon/Bookshop)
This prawn kebab recipe from the Parsi cookbook quickly became a favorite in our home. The unique combination of spices, flavors, and comforting textures made it a clear winner. Serve it as an appetizer, a side, or in a sandwich.
Indian-Style Hot Dogs
Here is my take on the famous Sonoran hot dogs, based on the ones I tried on a trip to Arizona. Sonoran hot dogs contain bacon wrapped around the hot dog. The recipe isn’t formal, so adjust the amounts to suit your needs. Dal makhani takes the place of the beans while kachumber salad becomes the veggie topping along with crumbles of soft feta. Mustard is optional but some love it here.
Calabrian Chile White Beans with Almond Pesto
Creamy canned beans take on the vibrant color of a bold-flavored pesto in this simple recipe. Broiling the red pepper and tomatoes developed char and slightly smoky flavor. Instead of a traditional pine nut pesto, we opted for more budget-friendly almonds. We whizzed the pesto ingredients—plus tomato paste, vinegar, garlic, and spicy Calabrian chiles—in a
Sweet Potato Kale Caesar Salad
After reading this book (Veg-Table), you might conclude that I really like Caesar salad dressing anyway. It’s true. This version is the classic upon which Avocado Caesar Dressing (page 120) is based. Roasted sweet potatoes, tender massaged kale, and crispy chickpeas with delicious umami and salty notes are mingled with luscious creaminess.
The full recipe for this dish is available in my cookbook, Veg-Table
Pulled Pork Vindaloo
As the Goan side of my family would say, vindaloo must always be made with pork. Here, I present a version I often make for barbecue parties when I don’t want to barbecue. This recipe uses more vinegar than my chicken vindaloo because pork can handle it. Vindaloo is made with a lot of vinegar because the very low pH of the acid helps it survive lengthy journeys on the sea. I’ve left the slider serving portion up to you, but I love serving this vindaloo with coleslaw, crispy hot tater tots, and, oh yeah, lots of extra bread and butter pickles! You can also serve these in small portions by making sliders.
Pasta with Creamy Lemon-Sichuan Peppercorn Sauce
This surprising pasta dish features bright lemon, fragrant miso, and creamy crème fraîche. But the real star is the tingly Sichuan peppercorns. Sichuan peppercorns create a unique numbing and tingling sensation due to a compound called hydroxy-alpha-sanshool. This compound interacts with our nerve endings, triggering a phenomenon known as chemesthesis, which is responsible for the
Indian Black Eyed Pea Curry
Black eyed peas, lobia, or chowli (as they’re called in India) are comfort food; they are very popular in Indian cuisine and are prepared in many different ways. This tomato-based curry is one of my favorites because it’s quick to put together and an economical meal. Serve this hot with flatbreads like rotis, parathas, or steamed rice.
Lychee Pastis Refresher
I’m headed to Marseille in France this year for my summer vacation to relax, and this lychee Pastis refresher is the only thing I need to take with me besides my luggage. Pastis is made with herbs like fennel, anise, star anise, and licorice, and this one is called the Milk of Marseille. You need only lychee, limes, water, and mint. Chill, and then give it a good bubble infusion with the Breville InFizz Fusion. I’m going to serve it all summer long.
This post was made possible by Breville; all opinions expressed are solely my own.
almond polenta tart with sherried plum compote
One of the things I love exploring on this blog is using grains and flours of all sorts of kinds in my recipes. The options are endless, from wheat to kamut and savory to sweet! Maria Speck does just the same with her food with passion, and her love for whole grains shows. Maria’s latest
