In May, it was all about bright, bold and bombastic flavors.
By Nikita Richardson
The beauty of May is that it brings with it unadulterated spring weather. Cool days may appear from time to time, but there’s nary a whisper of the bitter cold. Produce, like hope, springs eternal, and nowhere was that clearer than on our plates. Last month, The New York Times Food and Cooking staff went wild in the face of bright flavors, favoring herbs, greens and ripe, succulent fruit over the slightly more staid flavors of cold weather cooking. Here are some of the meals we made in May.
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