Bright recipes for your post-holiday weekIt’s always nice planning meals for the week ahead when you get to kick it off with a summer holiday. There’s nothing rushed about cooking on Memorial Day: Dinner can be as relaxed as a few hot dogs with squiggles of ketchup and a big bowl of salt-and-vinegar potato chips. If you live in a place where fresh sweet corn is already available, then I’m jealous. You could also use tomorrow to make something a little nicer or more involved than you normally might on a Monday, though nothing too grand — maybe the grilled salmon salad with lime, chiles and herbs below. And I have my eye on this rhubarb crisp. If that doesn’t suit, we have every recipe you might need for Memorial Day here. Requests? Ideas for me? Reach out anytime at dearemily@nytimes.com. I love to hear from you.
1. Grilled Salmon Salad With Lime, Chiles and HerbsA five-star Melissa Clark recipe, with tender salmon and refreshing greens and a bright dressing animated by lime, fish sauce and herbs? I’m sold. Cook the salmon in the oven if you don’t have a grill.
2. Pan-Seared Ranch ChickenIn this smart recipe, Ali Slagle turns to Greek yogurt to make a simple rendition of ranch dressing. Use half of that dressing to marinate the chicken breasts and set aside the other half for serving. It’s an herby and cool accompaniment that’s also great with green vegetables.
3. Toasted Coconut Rice SaladKayla Hoang toasts grains of rice in a skillet before adding water and a can of coconut milk to simmer — a small step with big impact on the flavor of this gingery tofu-topped salad. Cabbage slaw, scallions and cashews add crispness and crunch.
4. Ricotta Pasta Alla VodkaEric Kim reaches for ricotta in his version of this retro Italian classic, dolloping the creamy fresh cheese on top of each bowl.
5. Thick Backyard BurgersIf your dinner plans include cooking outdoors, as mine do, then take a look at Kenji López-Alt’s guide to making better burgers, then zoom in on this recipe for making beefy burgers on the grill. We’ve got a video of Kenji making them, too. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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