25 New Recipes From Our May Issue

5 5 minutes read

If you’ve gotten a chance to flip through our May 2025 issue, you've no doubt bookmarked at least a few recipes to try, from Italian trattoria-inspired pasta to St. Lucian recipes like spicy guava-glazed wings from 2017 F&W Best New Chef Nina Compton. Thanks to MyRecipes, our digital recipe box, it’s easier than ever to save all your favorites to one place. Even better, you can search for thousands of recipes from Food & Wine and other trusted recipe publications like Allrecipes, EatingWell, Southern Living, Better Homes & Gardens, and Real Simple.

To make a MyRecipes account, click here, or head to the top right-hand corner of this page. Already have one? Simply tap the heart icon next to any recipe in this list or on our website.

Here are 25 recipes to make from our latest issue. Save them on MyRecipes, then get travel inspiration from our Global Tastemakers feature.

Spam and Eggs

Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley

Soy-marinated Spam is rendered until lightly caramelized, then served with scrambled eggs, rice, and macaroni salad for this satisfying breakfast, lunch, or dinner from chef Kiki Aranita.

Clams with Kale and Chouriço on Toasts

Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley

Wine-braised clams are simmered with tomatoes and smoked sausage, and served with kale and garlicky toast for this Portuguese-inspired dish from 2001 F&W Best New Chef Anita Lo.

Temaki

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless

Chef Sean “Sonny” Nguyen fills crispy nori sheets with warm seasoned sushi rice and customizable toppings like spicy tuna, salmon crunch, and crab salad for these handheld sushi rolls.

Japanese Fruit Sando (Strawberry Fruit Sandwich)

Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Fluffy slices of milk bread sandwich a classic berries-and-cream combination for these Japanese bakery-inspired sandwiches from 2024 F&W Best New Chef Leina Horii.

Banana and White Chocolate Japanese Fruit Sandwich

Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

These pillowy milk bread sandwiches from Leina Horii make for an elegant picnic snack or dessert, thanks to the buttery, mousse-like white chocolate filling.

Ramen Noodle Salad

Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Leina Horii pairs cold instant ramen noodles with a medley of fresh vegetables for this refreshing salad that is tied together with a tangy sesame dressing.

Crudités with Miso-Sesame Dip

Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

This umami-packed dip from Leina Horii combines earthy toasted sesame seeds, nutty white miso, and rice vinegar for a mild sweetness and acidity.

Cider Vinegar-Braised Chicken Thighs

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless

This one-dish dinner from F&W recipe developer Marianne Williams features juicy chicken thighs that are braised in a punchy cider vinegar– and mustard-spiked pan sauce.

Pickled Eggs

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless

Hard-boiled eggs are marinated in a crisp and bright brine of distilled white vinegar, peppery spices, and fresh herbs for this easy snack or charcuterie addition from Marianne Williams.

Peperonata Agrodolce with Whipped Feta Toast

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless

Softened peppers are finished with red wine vinegar and sugar for a sweet-and-sour kick, then served over whipped ricotta toasts for this impressive appetizer from Marianne Williams.

Chocolate-Balsamic Pots de Crème

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless

Aged balsamic vinegar brings out the fruity notes of bittersweet chocolate in these silky single-serving desserts from Marianne Williams, which are topped with whipped ricotta and amarena cherries.

Welsh Cakes

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless

Crisp on the outside and soft on the inside, these warm skillet cakes from chef Chris “Flamebaster” Roberts are studded with jammy raisins.

Espresso Spritz

Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Inspired by the Espresso Martini, this low-alcohol cocktail from New York City bartenders Michael McIlroy and Sam Ross is made with brewed espresso, coffee amaro, pineapple juice, vanilla syrup, and Prosecco.

Pineapple-Lambrusco Spritz

Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

This rich yet refreshing red-wine spritz from Michael McIlroy and Sam Ross combines fresh pineapple juice, Campari, crème de cacao, fresh lemon, raspberry liqueur, and Lambrusco.

Como Spritz

Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

This fruity, bittersweet, and bubbly cocktail from Michael McIlroy and Sam Ross is made with Cynar amaro, tangy passion fruit syrup, fresh lemon juice, and Prosecco.

Breadfruit Pie

Cedric Angeles

This casserole-meets-gratin-style St. Lucian dish from 2017 F&W Best New Chef Nina Compton is layered with slices of breadfruit, a starchy tropical fruit that takes on the flavors of a cheesy coconut milk sauce.

Caribbean Corn and Pumpkin Soup

Cedric Angeles

This silky pumpkin and coconut milk soup from Nina Compton is filled with sweet corn and tender dumplings; it gets a spicy kick from Scotch bonnet chiles.

Spicy Guava-Glazed Wings

Cedric Angeles

Nina Compton roasts these delectable wings in the oven, then tosses them in a spicy, fruity, and sticky glaze made with guava paste, crushed red pepper, and smoked paprika.

Accras (Saltfish Fritters)

Cedric Angeles

These crispy golden fritters from Nina Compton have a bready interior that’s flavored with umami-rich saltfish and pops of sweet bell pepper and scallions.

Rapini Ripassati (Garlicky Twice-Cooked Broccoli Rabe)

Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Rapini (also known as broccoli rabe) are boiled until tender, then simmered in garlicky olive oil for this stunning side dish from F&W recipe developer Liz Mervosh.

Crostata di Marmellata (Italian Jam Tart)

Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Recipe developer Nancy Harmon Jenkins tops a buttery, tender crust with store-bought fruit preserves for this effortless lattice tart.

Vignarola (Springtime Vegetable Stew)

Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

A medley of seasonal vegetables like fava beans, asparagus, green peas, and artichoke hearts are braised in olive oil and accented with pancetta for this classic vegetable stew from Liz Mervosh.

Chicken Cutlets with Prosciutto and Parmigiano-Reggiano

Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Crunchy chicken cutlets are draped with prosciutto and cheese, then quickly simmered in a thyme-infused, buttery chicken stock for this decadent dinner from Liz Mervosh.

Pasta in Bianco (Buttered Noodles with Parmesan)

Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Tagliatelle, butter, and aged Parmesan cheese come together in this satisfying five-ingredient dinner from Liz Mervosh, inspired by an Italian trattoria dish.