Is It Summer Yet?
The Bittman Project tees up favorite recipes for Memorial Day Weekend
We’re excited about this coming weekend; it feels like the turning of a page after an interminable winter and spring. Maybe we forget that every year this calendar moment allows us to truly appreciate the first spring onions, herbs, asparagus, lettuces, and, as the weather turns, rhubarb, strawberries, and so on. Here’s what we’re cooking this weekend — some seasonal, some not — but, for all of us, these selections are a celebration.
Don’t forget: From 1 to 3 p.m. ET on Thursday, we’ve got a members’ conversation about our favorite summer dishes and projects you are looking forward to. We’ll all be there: Join us.
Read on for a handful of Bittman Project favorites — and a downloadable recipe bundle — for Memorial Day grilling and entertaining, including Grilled Artichokes, Potato Salad and Grill-Roasted Dilled Leg of Lamb, Bacalaitos, Smoked Tofu with Soy Sauce Ranch, Roasted Asparagus with Parmesan, Granita, and Lemon Squares.
What are your Memorial Day go-tos? Let us know in the comments.
Two people come to mind when I think about artichokes: Mark and my wife —not necessarily in that order...but maybe. I think the two of them like artichokes more than anyone else I know. They were a staple of my wife's childhood; steamed whole, pulled apart leaf by leaf, and dunked into curry mayonnaise. This is a deeply satisfying, sort of primal way to eat, even more so when you char the artichokes on the grill. Per tradition, I usually do this with the big ones, but Mark's recipe for crisp grilled baby artichokes might be even better. — Daniel
The best grilled artichokes: Cut artichokes in half, scoop out the choke, parboil until tender. Grill, cut-side down, until lightly browned; grill a couple of halved lemons, too. Combine the juice from the grilled lemons with melted butter and spoon over the artichokes. Finish with parsley.
— Recipe from “The Minimalist: 101 Fast Grilling Recipes” in The New York Times
Potato salad is an American classic, but this is a lot more flavorful than the mayonnaise-based version. It’s great served warm, but the important thing to remember is that it’s far better at room temperature than cold. If you like, add about 1/4 pound diced slab bacon, cooked until crisp, along with 1/2 cup minced shallot or mild onion for a Germanic twist. — Mark
Makes: 4 servings
Time: A little over an hour