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New York Times

Tajín Grilled Chicken and Beer Brats; Pickle Lemonade and Ranch Water

Good morning. Welcome to Memorial Day weekend and, for those visiting coastal communities for it, the first really bad traffic of the year. Breathe deep! I'll be grilling. I love Rick Martínez's recipe for Tajín grilled chicken (above), glossy and red, with a chile kick that's complemented by a zip of lime. Serve with grilled scallions, loads of cilantro and warm tortillas, and welcome the holiday in style. (Those without grills can roast the chicken in a hot oven. If you're doing that on a sheet pan, do yourself the favor of lining it with foil.) Featured Recipe View Recipe → I also love Kay Chun's grilled tofu, which is best made early in the day so it has loads of time to marinate in the sauce. And Alison Roman's sweet and salty grilled pork with citrus and herbs. (Once again, those without grills can prepare either recipe in a hot oven or on the stovetop in a cast-iron skillet.) I know there'll be some hot dogs, too, to top and condiment to excess, and a nod to brat summer, and plenty of hot slaw. Have some pickle lemonade on hand to wash it all down, some ranch water, perhaps a Greenport Shuffle or two. You don't want anyone thirsty amid all this food. Want all of The Times? Subscribe.