Serious Eats / Photo: Fred Hardy II, Prop Stylist: Claire Spollen, Food Stylist: Emily Nabors Hall Ahhh, May. The month where everything finally loosens up a little. The cold, drizzly grip of April starts to fade, the trees go from tentative buds to full-on floral exuberance, and suddenly it’s short-sleeve weather… but the pleasant kind, not the sweaty, oppressive kind. Windows open. Spirits lifted. Naturally, what we want to cook shifts, too. This is the time of year when our editors start leaning green—hard. We’re roaming farmers markets again, arms loaded with asparagus, herbs, and whatever looked especially good at the stand we definitely didn’t plan to stop at. Meals get lighter and brighter, with quick-cooking proteins, peak-season vegetables, and sauces that wake everything up. So here is what our Serious Eats editors are looking forward to cooking this month.…