Labor Day

The cooks at Diner, in Brooklyn, change up burger toppings according to the season: lettuce and pickled onions in winter months; sliced tomato and housemade bread-and-butter pickles in the summer.

These wings are hot, sweet, and tangy.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

Master the wondrously light, streusel-like topping of this bubbly baked summer fruit crisp.

Cleaning soft-shell crabs is a breeze, but you can always have your fishmonger do it for you. Just be sure to eat them the day they are cleaned, preferably in this sandwich.

This non-alcoholic summer drink is perfect for an all-day hang.

This spicy, sticky glazed chicken features sambal oelek, a bright and punchy chile-packed condiment, giving these grilled skewers a very convincing comeback.

Watch the video and learn how to make this recipe.

It doesn't take a rocket scientist to make this simple guacamole. Make sure you're avocados are ripe and your limes are juicy and you're on the way to guacamole heaven.

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

We’re hooked on the juicy and crunchy textures and sweet and spicy flavors in this Vietnamese-style steak and salad pairing.

It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor

Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.

From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY

Try this zesty seasoning sprinkled over watermelon or mango.