You Want This Sauce

By Emily Weinstein

After packing into New York City apartments for nearly 20 years, I finally have outdoor space, and so it follows that I am finally the owner of a grill. Grilling! What a fast and delightful way to make dinner on a Wednesday! I can’t say that we’re doing anything fancy with it, but it’s nice to just put some sausages or fish on there at twilight.

Speaking of grilling, we here at New York Times Cooking are brainstorming as to what you might want to eat and drink this summer, which seems like it will be one for the ages. Fried chicken sandwiches for trips to the beach? Potluck sides for raucous family reunions? Cold noodles? Pies? Frozen margaritas? (Did you know you can rent machines for that?)

Send recipe requests my way! I’m [email protected], and I hope to hear from you.

1. Garlic Chicken With Guasacaca Sauce

Ohhh, this sauce, a Venezuelan staple made with avocado, herbs and lime. Yewande Komolafe pairs it here with roasted carrots and chicken (any parts you like), but you’ll want to put it on everything, and I probably will.

View this recipe.

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2. Pasta Primavera With Asparagus and Peas

This is one of those joyous spring dishes you should make in the moment. Melissa Clark wrote the recipe to go with a story on making fresh pasta — a delightful thing to do, but one I will never tell you to do after work. Use boxed pasta; frozen peas are fine, too.

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3. Sheet-Pan Pierogies With Brussels Sprouts and Kimchi

This ingenious recipe from Hetty McKinnon plays with the time-honored combination of Eastern European pierogies and cabbage, using brussels sprouts (a fellow brassica) and kimchi (fermented cabbage) instead. It all goes on a sheet pan, to be served with dill sour cream.

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4. Grilled Sausages, Onions and Peppers

Our new thing here at home is to grill sausages and serve them with roasted peppers, sliced fresh mozzarella and garlic bread. The peppers could be jarred, but this recipe from Sam Sifton uses fresh ones, charring them with onions so both collapse into a delicious heap. (If you don’t have a grill, this recipe yields similar results in the oven.)

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5. Salmon in Parsley Sauce

On Wednesday night, we were running behind schedule, having worked until the very last moment as two tiny children circled us in search of attention. We put salmon on the grill, a pot of grains on the stove and cold drinks in hand. It was all served with a simple sauce like this one, from Florence Fabricant. (Here’s how to bake the fish if you’re grill-less.)

View this recipe.

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