My job is to write you about evening recipes, the dishes you can make at the end of a long day when you don’t have much time or energy but still want something good to eat. But I’m a dessert person, so I must first draw your attention to Melissa Clark’s new strawberry recipes, especially this Strawberry Cream Cheese Tart. Perfect for the long weekend!
In fact, all of this week’s picks work for Memorial Day weekend gatherings, in addition to the following days. But if you need more options, we have a lot of recipes for you. Proposals? Questions? Kitchen riddles? Contact me anytime at [email protected]. And if you like New York Times Cooking, consider subscribing.
1. Stove grill chicken
While it’s ideal to cook grilled chicken on a grill, you don’t actually need one. In Ali Slagle’s new recipe, you brush boneless, skinless chicken with barbecue sauce, then sear it on the stovetop until the sauce caramelizes. Smoked paprika in the sauce hints at the flavor you’ll get from the grill.
4. Dry-aged salmon
Kenji López-Alt has a brilliant tip for cooking better salmon, resulting in crispier skin and juicier meat (even if you accidentally overcook it). The secret is to salt the fish at least eight hours ahead. Try it!
See this recipe.
