Slideshow: Staff Picks: The Best Things We Ate in May

Adjaruli Khachapuri from Pirosmani in Brooklyn
Adjaruli Khachapuri from Pirosmani in Brooklyn

If living in Georgia means eating bread boats filled with cheese, egg, and butter on a regular basis, then...it's a good thing I don't live there because I'd probably be dead by now. Thus is the deliciousness of adjaruli khachapuri, a golden crusted bread boat filled with salty, gooey cheese, a raw egg, and butter. Mix it all up, tear off fat-dripping bread chunks, stuff in your face before the contents escape, and melt away in excessive cheesy-carby bliss. Pirosmani is my favorite place to get it in NYC. —Robyn Lee, Art Director

[Photograph: Robyn Lee]

Tofu Coney Island at Ivan Ramen, NYC
Tofu Coney Island at Ivan Ramen, NYC

The “Tofu Coney Island” at Ivan Ramen combines three of my favorite things—tofu and coneys and chili sauce—in a completely original but compelling way. It starts with starch-coated fried silken tofu done up agedahi tofu style, but instead of straight up dash, it gets smothered in a vegan chili sauce made with mushrooms. And of course, no coney is complete without diced onions and a squirt of yellow mustard. It’s one of those dishes that sounds… stupid, to be frank, but blows you away with flavor when you actually taste it. I’d like to meet the Drunken Master who created this one. —Kenji Lopez-Alt, Managing Culinary Director

[Photograph: Kenji Lopez-Alt]

Charcuterie at Gallo D'Oro in Parma, Italy
Charcuterie at Gallo D'Oro in Parma, Italy

If you haven't put "go to Parma" on your life to-do list, you should. If only for the incredible cured meats: prosciutto crudo, culatello, etc. And they fried fluffy pockets of bread they serve alongside. A rainy day vacation lunch at Gallo D'Oro in Parma started with a charcuterie plate I will never forget. You're supposed to drink a pitcher of Lambrusco alongside it, so we did. —Maggie Hoffman, Senior Edior

[Photo: Maggie Hoffman]

Lunch at Azul Histórico, Mexico City
Lunch at Azul Histórico, Mexico City

I had almost exclusively amazing meals in Mexico City, and that included my very first one, at the charming Azul Histórico. They were doing a special side menu celebrating mangos, so to start we ordered a simple guacamole with mango and pomegranate seeds which was tangy and bright and not overly fruity. We also started with black bean tamales. They came in a light tomato sauce with some of the most awesome, super funky fresh goat cheese.—Carrie Vasios Mullins, National Editor

[Photograph: Carrie Vasios Mullins]

Raw Scallops at Serpico, Philadelphia
Raw Scallops at Serpico, Philadelphia

If you thought lemon and poppy seeds only went together in muffin form, think again. At Serpico in Philadelphia, chef Peter Serpico slices sweet raw diver scallops into thin discs, then dresses them with rich buttermilk, poppy seeds, and citrusy green yuzu kosho, along with a tiny dab of white soy sauce on top. It’s a visually stunning dish that hits every flavor note at once, and it was so good our table immediately ordered a second round. —Jamie Feldmar, Managing Editor

[Photograph: Jamie Feldmar]

Treccia di Mozzarella di Bufala at Spiaggia, Chicago
Treccia di Mozzarella di Bufala at Spiaggia, Chicago

To get to the new lounge in the recently renovated Spiaggia, you need to walk past a tiny prep counter. As you pass by, make sure to gawk at the whole leg of Jamón ibérico ready for slicing and the enormous slab of treccia di mozzarella di bufala (which roughly translates into braided buffalo mozzarella). Order both. The chefs do little more than slice each to order, though the cheese is topped with extra-virgin olive oil, sea salt, and a few greens. You’d think bread would be necessary to enjoy the cheese, but it's ultra-creamy, tangy, and good enough to eat straight with a fork. All I really needed to round this out was the aforementioned ham and a fizzy Prosecco cocktail tinged with Aperol. —Nick Kindelsperger, National Editor

[Photograph: Nick Kindelsperger]