Memorial Day weekend signals the start of outdoor cooking across the city. At grocery stores in Astoria and Park Slope on Saturday morning, shoppers filled baskets with pasta and fresh herbs. Lemon and tender greens are appearing in new versions of classic side dishes.
Alexa Weibel, a recipe developer, has circulated a macaroni salad recipe that departs from the usual mayonnaise-heavy approach. Her version includes lemon zest, chopped parsley, and chives. The result is lighter and more tart, meant to pair with grilled meats and vegetables.
New Yorkers gathered on rooftops and in backyards this week, often seeking recipes that travel well. Cold pasta salads remain a staple at these gatherings, but requests for less creamy dressings have increased at neighborhood delis, according to workers at a Flatbush Avenue grocery.
The price of fresh herbs has remained steady at Union Square Greenmarket, with bunches of parsley and dill selling for $2 to $3. Lemon prices are slightly higher than last spring. Vendors say demand for salad ingredients rises in late May, as picnics and block parties fill the calendar.
With schools winding down and the first real warmth of the season, lighter dishes are showing up at family tables and community potlucks. Macaroni salad, now with more herbs and citrus, appears ready for a place alongside grilled fare through the summer.