With Memorial Day approaching, we're eagerly anticipating the official kickoff to grilling season. On the menu for the weekend? A breezy cocktail, soy-marinated steak, a mind-blowing (seriously) macaroni salad, and port-poached rhubarb paired with creamy homemade ricotta and walnut crumble.
Lime juice + mint + gin + ginger beer = a drink that you'll make over and over again all summer.
A smart chef trick: right before serving, top a simple dish with aromatics tossed in hot oil.
Bear with us. Macaroni salad made with homemade mayonnaise is in a category by itself. This version from James Beard will convert even the most ardent pasta-salad doubters.
Make the most of rhubarb season with this easy dessert from Frankies Spuntino 570. All of the components can be made ahead; if you don’t want to make the ricotta from scratch, just substitute a high-quality, store-bought version.
About the author: Anya Hoffman is a freelance writer and a contributing editor at the James Beard Foundation. Find her on Twitter.