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From Jamaican-style jerk to French chicken paillard.

Skewers brightened by red pepper sauce, a crisp salad and homemade ice cream: This simple, elegant menu from David Tanis is ready for summer.

All of the cold-creamy-crunchy-salty-delicious things our Food reporters and editors can’t wait to eat and drink.

Succulent Sausage, and a Standout Couscous Salad Crisp, brawny merguez runs through this summery, vegetable-packed grain dish. Grilled merguez and onions with mint-lemon couscous.Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews. May 21, 2021 One of the beautiful things about sausages is that, as long as they contain enough fat to crisp up in all the right places, you can fill them with almost anything. In the United States, pork predominates, though turkey, chicken, tofu and vegan versions are gaining ground, available in some form at supermarkets across the country. ...

A Dinner Anchored by Salmon, and Worth Celebrating For a light, celebratory meal, David Tanis looks to wild fish, arugula, spring vegetables, and, for dessert, pistachios and strawberries. A light vegetable stew and a simple arugula salad round out a festive springtime meal.Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews. May 7, 2021 Now that pandemic restrictions are easing, it’s a sheer joy to gather friends around the table again. After many, many months of distancing, a small dinner party feels every bit like a holiday, a very welcome one. For a light, flavorfu...