5 ingredient pacific rim wontons

Recipe:  http://www.heathersdish.com/1/5-ingredient-pacific-rim-wontons/

Homemade cotton candy (without the spinner)

Recipe:  http://cooking-books.blogspot.com/2011/05/homemade-cotton-candy.html

Bourbon rosemary pecans

These nuts freeze well, so you can make them in advance and have on hand for when you need a small gift or when you just need to get a fix of the addiction that will begin after you try these. If you are making extra, make sure you don’t overcrowd the pecans, or they won’t toast evenly.

Recipe:  http://pixelatedcrumb.com/2011/05/30/bourbon-rosemary-pecans/

Margarita cupcakes

Recipe:  http://traceysculinaryadventures.blogspot.com/2011/05/margarita-cupcakes.html

Vegetarian spicy summer soup

I know soup in the summer is a tad unorthodox and perhaps completely nutso, but it had to be done.

Recipe:  http://www.keepitsimplefoods.com/vegetarian/summer-dream-weaver-soup/

Witches (Crackers from Bolonga) 

Recipe (scroll for English):  http://www.ildiariogastronomico.com/2011/05/streghe-al-timo-e-semi-di-papavero.html

Jalapeno infused vodka

Recipe:  http://www.wearenotmartha.com/2011/05/jalapeno-orange-spritzer/

Osaka style okonomiyaki

Okonomiyaki is a Japanese style pancake made with chopped cabbage, green onion, batter and various toppings and sauces and like many of the world’s greatest everyday foods it doesn’t sound like much but the truth is: it’s remarkable. I don’t speak Japanese but I read somewhere the word ‘okonomiyaki’ translates into two words: okonomi, which means ‘as you like’, and yaki, which means ‘grilled’. Together, you get okonomiyaki: ‘grilled as you like’. It’s quick, cheap and delicious and open to endless variations so when I had to decide what to put in mine I went for octopus and pork belly. I have no shame at all.

Recipe:  http://www.zencancook.com/2011/05/okonomiyaki/

Rhubarb kiwi smoothie

Recipe:  http://blog.sanuraweathers.com/2011/05/smoothie-no-15-rhubarb-kiwi-coconut-water/

Spring puttanesca 

PUTTANESCA is a sauce that plies its trade all year round, heedless of the season. The ingredients — pantry staples including canned tomatoes, capers, anchovies, garlic, red pepper flakes and olives — are at the ready whenever the desire strikes.  But I wanted a puttanesca dressed for spring, with the spicy pungency that makes the dish seductive freshened up with something lively, green and biting.

Original link (no recipe):  http://www.nytimes.com/2011/06/01/dining/a-saucy-puttanesca-dressed-for-spring-good-appetite.html?_r=1