Whether you're at the beach, or at the lake, or just bumping around home soaking up the sun, these recipes will make the weekend happier, more festive, more memorable, and therefore make it last, maybe, forever.
Don't just grill a burger; stuff it with bacon and chorizo and smear romesco all over it! Eat pimento cheese! And barbecue chicken with two types of mayo! Stand around drinking boozy grasshopper shakes and eating little salt-crusted potatoes and making a mess of yourself.
Let's go all out for Labor Day. Here are 29 ways to do it.
Think you know how to boil potatoes? Think again. Instead of a big pot, this recipe turns to a wide pan, just enough water to cover, and a hefty amount of salt. The result? Your new favorite app or side dish.
Sure, making hummus with just-cooked, not canned, chickpeas takes more time, but this method cuts that usual cook time (1 1/2 to 2 hours) down to 20 to 40 minutes. Yep.
A creamy, refreshing, salty grasshopper shake, here to make grasshopper shakes cool again. Mint sprig on top: not optional.
When grated and cooked down, down, down, zucchinis go from watery to buttery — perfect for spreading on toast, smearing inside a sandwich, or dolloping on a grain bowl.
Grated cheddar cheese, jarred pimentos, and lots of mayonnaise — pimento cheese is so much more than the sum of its parts. We love it on buttery Ritz crackers as an appetizer, but it's just as great turned into a grilled cheese (with bacon!).
If deviled eggs are the ultimate party app, then this is the ultimate recipe. Virginia Willis sticks to a classic ingredient list with mayonnaise, Dijon mustard, and cayenne. But a knob of butter makes all the difference.
Meet the most refreshing drink you'll have all summer — thanks to juicy watermelon, fresh mint, and cider vinegar. Add a splash of vodka or gin if you so please.
"There is a very important textural thing to guacamole," Roberto Santibañez told me. "We never really mush up the avocado. You want to feel everything."
A fuss-free recipe for the freshest crab the season has to offer. But if you can't find fresh? Zero worries. We made these with some good quality canned crab and jarred pimentos, and they still turned out to be little bites of summer.
It would be difficult, even impossible, to find a grilled protein — steak, chicken, fish, tofu, you name it — that wouldn't want to team up with this salad.
Grilled zucchini goes from good to great, all thanks to this zippy marinade made with olive oil, garlic, and red wine vinegar.
Here, a soft-boiled egg is the secret to a lush dressing. The other not-so-secret is a full cup of dill fronds, which make this a perfect match for any summery greens.
A warm-weather, vegetarian take on meaty ragu spooned over polenta. In this case, hunks of eggplant steals the show, and dried cornmeal makes way for fresh, sweet corn.
Finally: A tomato casserole that's mostly tomatoes. A little bread sops up the juices and a layer of melted Parm on top keeps you coming back.
Green beans do the talking here — backed up by a little butter, chicken stock, garlic (yes, unpeeled!) and Parmesan.
Creamless cream corn?! Don't worry, there's still milk involved — except, it's "corn milk," scraped from the cobs. You'll see ...
Cornbread gets the scone treatment — and turns out a lot better for it. Instead of stirring in melted butter, you cut in cold butter. (Oh, and then mix in lots of cheese.)
If you have yet to try white BBQ sauce, now's the time. With a homemade mayo base and lots of garlic powder, cayenne, and black pepper, it's utterly addictive on grilled chicken — and pork and zucchini and tempeh ...
Diced tomatoes — and their water — make this pasta as summery as can be. The recipe calls for fresh basil, but feel free to swap in another herb, like mint, dill, or chives.
This ingredient list is long — including not one, not two, but three types of pork (ground, chorizo, and bacon) — but, oh, is it worth it.
Fried chicken plus anything is a summer menu just about anyone will love. This recipe is great hot and crisp, of course, but it's equally wonderful room-temp.
Beef tenderloin is very, well, tender. But it could use some help in the flavor department. Enter: a salt crust and smoky trip to hot coals.
A North Carolina coast pie, now famous all across the country. Picture: a crumbly Saltine crust, a custardy lemon filling, and wave after wave of whipped cream.
Feeding a crowd? Martha Stewart has an idea: slab pie, assembled in a sheet pan, ready for the masses.
A fresher take on the classic blueberry pie. Whipped cream or ice cream on top is a must.
A peppy coffee ice cream in one step, no ice cream machine needed. Who else could have dreamed this up besides Nigella Lawson?
Cornmeal and lemon zest make this cake the perfect place for blueberries and pecans to happily settle down.
Any fruit (peaches, apricots, blueberries) would be so lucky to be baked inside this flaky-as-heck pie crust. Oh, and what to dollop on top? Here's an idea ...
Seeking a genius topper for any dessert? Found one. Yogurt makes whipped cream extra-tangy and extra-good. Adjust the ratio as you see fit.