What to Cook Right Now Ali Slagle’s tahini-Parmesan pasta salad.Credit...Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne May 24, 2021 Good morning. A million years ago I drove through Fall River, Mass., and down Route 88 toward Horseneck Beach in Westport on one of those warm, low-humidity, bluebird days that can make you fall in love with New England. I was bound for the home of Chris Schlesinger, one of my kitchen heroes, who was going to teach me his secrets of live-fire cooking. That he did! I think of Chris every spring when I first fire up a grill, not on a weekend for burgers and brats, but on a weeknight for a steak slathered in chipotle rub and bathed in cilantro-lime butter, served next to bananas blistered in the heat of the fire. A dinner like that, on a Monday night, sends a message to the week that you’re really not messing around. Will you give it a try?