Recipes
In the May magazine issue of Bon Appétit, we’re exploring the intersection of food and art. Food inspires art—like this opulent Loewe clutch designed to resemble a tomato and this cutlery that’s almost too beautiful to use—and of course, the inverse is also true: Art inspires food.
As such, our test kitchen was tasked with creating recipes that mirror paintings. For example, these Green Falafel Smash Burgers were sparked by Helen Frankenthaler’s Summer View. Two herby chickpea patties are stacked with lettuce, cucumbers, and a generous swoosh of harissa mayo. And this vibrant Neapolitan Cake is an ode to Wayne Thiebaud’s iconic Cake Slice. The distinct layers are flavored with freeze-dried strawberries, cocoa powder, and vanilla extract.
If you’re in need of fresh weeknight-friendly recipes, your search ends here. Try these spring-forward Shrimp and Pea Pancakes and this vegetarian chowder. Starring cauliflower and potatoes, plus a flourish of Old Bay oyster crackers, you won’t be missing the clams. Keep reading for all the recipes from our May issue.
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