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Supersimple roasted rhubarbMemorial Day weekend may be the unofficial celebration of the beginning of summer, but Memorial Day itself is always somewhat somber. And fittingly, it falls on a Monday, which brings the long weekend’s festivities to a close. Still, if you do have the day off, you could take advantage of it by baking up something nice for dessert tonight. I vote for rhubarb crisp because it’s rhubarb season, and leftover fruit, crisp cold from the fridge and topped with yogurt, is an excellent thing to eat for breakfast all week long. Or for an even simpler rhubarb treat, there’s my new recipe for roasted rhubarb. Cooked slowly in the oven, the stalks turn tender and compote-like, but the steady heat helps the pieces keep their shape. Add vanilla, spices or citrus zest if you’d like, or leave it plain, letting the bracing flavor of rhubarb shine. Featured Recipe Roasted RhubarbMore food for thoughtGrilled honey-mustard chicken thighs: Is your grill still set up from the weekend? Put it to good use with Lidey Heuck’s boneless chicken thighs glazed with Dijon for sharpness, honey for sweetness and Worcestershire for a salty tang. Or cook the chicken under the broiler to achieve a similar char. Cumin tofu stir-fry: Spicy and speedy, you can make Hetty McKinnon’s gutsy stir-fry with whatever chile flakes you have on hand — gochugaru (Korean red chile flakes), crushed red pepper or Sichuan pepper flakes each add their own particular zip to the dish. I’m a fan of Sichuan pepper, both numbing and fiery. Serve this over rice to balance the heat. Toasted coconut rice salad: The depth of flavor in Kayla Hoang’s crunchy salad comes from toasting jasmine rice before cooking it in coconut milk. Then the fragrant, lightly sweet rice gets tossed with shredded purple cabbage, cashews and a sprightly ginger dressing for a contrasting bite. Harissa shrimp with greens and feta: Broiling shrimp is a terrific way to sear them quickly and deeply, so their insides stay juicy and the edges get a little singed. In this sheet-pan recipe, Yewande Komolafe broils shrimp coated in a zesty, garlicky harissa marinade. Then she serves them over greens along with avocado, red onions and feta for a colorful meal to brighten any weeknight. The only ice cream recipe you’ll ever need: This flexible ice cream can be as rich or as light as you’d like depending on the ratio of heavy cream to whole milk you use to make the custard. Then flavor it with whatever you fancy — anything from vanilla beans to fruit, caramel, chocolate or pistachios. Homemade ice cream is always better than what you can buy, and the vanilla version tastes especially great with that roasted rhubarb. That’s all for now, except to mention that if you have any technical problems (the links don’t work, you can’t print), you can email the smart people at cookingcare@nytimes.com for help. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Wednesday. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
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