Sam Sifton

To celebrate: a collection of our 50 greatest recipes, according to you, our New York Times Cooking family.

Something out there, something delicious, is speaking to you. Heed its call.

We have all weekend for chan chan yaki and cheesy pan pizza. Friday night is for superquick pantry pasta with tuna, scallions and capers.

Food May Be the Last Thing on Your Mind

Toss them on the grill, fry them for salt and pepper shrimp rolls, chop them into burgers or poach them for spring rolls.

The cloaked breast meat is insulated from the heat of the grill and made tender by the acidity of the mustard.

Time to Make, and Eat, Some Seriously Good Sandwiches

My five-star recipe yields a crisp crust and luscious interior.

With orzo salad and a heavy pitcher of lemonade, that’s dinner tonight. Tomorrow’s breakfast: Jordan Marsh’s blueberry muffins.

The point, on a long weekend that heralds the start of a new season, is to cook with the intention of delivering pleasure as much as sustenance.