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A not-gloopy macaroni salad
Whenever Alexa Weibel — one of our brilliant recipe editors here at New York Times Cooking — emails or messages me, she always begins with “Hey, friend.” And that’s how her recipes present themselves to me as well. Each one is a helpful, cheerful message delivered with warmth and care. Some examples: Hey, friend, here’s a great way to make that bag of carrots feel fancy. Hey, friend, here’s a savory, eggy breakfast. Hey, friend, here’s an insanely refreshing margarita. So allow me to cosplay as Alexa and say: Hey, friend, here’s a macaroni salad that’s fresh and green, not heavy and gloopy. The green freshness comes from plenty of herbs (Italian parsley and dill), celery and scallions, plus capers for a briny kick and chopped bread-and-butter pickles for a little bit of tangy sweetness. Good doses of mustard and lemon balance the mayonnaise and buttermilk (though you could also use a combination of mayonnaise and milk, as Alexa describes in her Tip, if you’d like to skip the buttermilk). And, like most conversations that start with “Hey, friend,” the reader comments are full of happy exclamations and great ideas: Swap potatoes or chickpeas for the pasta; add a splash of pickle brine; add some frozen peas. Featured Recipe Macaroni Salad With Lemon and HerbsHey, friendSteak au poivre for two: Let’s lean into some five-star Alexa stunners, shall we? Here’s her flawless take on a Parisian classic, ready for date night at home. Pad krapow gai (Thai basil chicken): You can absolutely use sweet basil in place of Thai or holy basil if you can’t find the latter; it’ll simply add a more herbal flavor to this dish that Alexa adapted from Kris Yenbamroong. Keep this 15-minute recipe in your back pocket as we head into peak basil season. Five-ingredient creamy miso pasta: And keep this recipe ready for when you have pasta, butter, miso, grate-able cheese and absolutely no patience. Crispy tofu tacos: Alexa really delivers on the “crispy” promise of this recipe, and the reader raves prove it. Spicy watermelon salad with pineapple and lime: Are you on the hook for some sort of fruit salad for that potluck you’re attending this weekend? Bring this refreshing, zesty number that’s finished with a happy sprinkle of Tajín. (If you leave out the feta, the dish is vegan, and a reader notes that you won’t miss it.) 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.
And before you goMemorial Day weekend marks the unofficial (official?) start of grilling season, but before you get to grilling, you’re going to want to clean your grill. Our friends at Wirecutter are here to help you with exactly that.
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