Wouldn’t it be nice to work the grill in a state of total relaxation, with a drink in hand, instead of anxiously poking at the food to make sure you’re doing it right? I think so, and so I’ve decided that this is the summer I’ll finally get better at grilling. Hopefully I’ll progress from a place of basic competence to something like sure-handedness.
I’ll be spending a lot of time with this new guide to grilling basics, which is worth a look even if you’re confident at the grill. (That succulent grilled chicken recipe below is exactly what you need to get started.) Kitchen quandaries? Requests? Email me anytime at dearemily@nytimes.com. I love to hear from you.
1. Grilled Chicken Legs
It can be tricky to grill bone-in chicken and get it just right. But if you follow this new recipe from Genevieve Ko, you’ll stick the landing and get chicken with crispy skin and juicy meat.
2. Rhubarb Roasted Salmon
Rhubarb is mostly put to work in desserts. (Rhubarb crisp! Rhubarb pie!) But Melissa Clark points out that its tangy acidity provides a nice counterpoint to salmon, featured in this vibrantly pink easy dinner. To get the full visual effect, buy the reddest rhubarb you can find, though green stalks will still taste good.
4. Roasted Mushroom Larb
This recipe from Yewande Komolafe, a vegan variation on the classic Thai dish, is a supreme use of mushrooms; they crisp in the oven before they’re tossed with soy sauce, lime juice and herbs.
