Credit…Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Spring has been bashful this year in the Northeast, beaming with sunshine one minute, only to cover up with sheets of clouds and dampening rain the next. But, as Kay Chun reminds us, summer is just around the corner, “ready to encourage breezy communal dining under the glow of the sun and the grill,” she writes in her lovely article in The New York Times.
Her piece features excellent new recipes that not only take full advantage of summer’s best produce, but are also tailored to go with all your favorite cookout foods — burgers, hot dogs, grilled chicken and the lot. And all these recipes taste even better when made ahead. Her chive pesto potato salad (above), layered with crisp green vegetables and parsley, can be assembled up to three hours ahead, which gives the flavors a chance to soak into the vegetables.
Chive Pesto Potato Salad
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You can cook the zucchini the night before for Kay’s herby roasted zucchini pasta salad, then toss it with shells or fusilli and a lemony tahini dressing several hours before serving. Give it good mix right before serving to make sure all the chewy, sweet golden raisins and crunchy sunflower seeds are well distributed.