Perfectly Grilled Chicken, Roasted Mushroom Larb and Spaghetti With Fried Eggs

With mom-approved sheet-pan shrimp with white beans and lemon.

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By Emily Weinstein

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 [email protected]. 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.

View this recipe.

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.

View this recipe.

3. Sheet-Pan Garlicky Shrimp and White Beans

My mother loves this recipe. (Hi, Mom.) It’s by Sarah DiGregorio, and I bet you’ll love it, too.

View this recipe.

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.

View this recipe.

5. Spaghetti With Fried Eggs

This is an eggs-for-dinner dish that actually feels like dinner, as opposed to breakfast or brunch after sundown. It’s by Mark Bittman and requires only a handful of ingredients and 20 minutes of your time.

View this recipe.

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Emily Weinstein is the Food and Cooking editor of The New York Times. She also writes the popular NYT Cooking newsletter Five Weeknight Dishes. @emilyweinstein

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