Labor Day

This barbecue chicken has the crackliest, stickiest skin.

Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead. 

Brad Leone’s crispy grilled chicken is glazed in funky-sweet fermented garlic honey.

Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.

You need this spicy and deeply umami tiger bite sauce in your life.

These sticky-salty-sweet pork steaks are a new summer grilling staple.

The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.

It doesn’t get more summery than these delicate cornmeal pancakes with rum-spiked strawberry compote.

Call us crazy, but we think these three-ingredient crispy, charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind.

Labor Day is about cooking, eating, and doing a whole lot of nothing. We're very down for that.

Everything we're cooking this Labor Day Weekend, from peach juleps to plum cakes, and don't skimp on the smash burgers.

Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.

We mean it—any berry! This galette is as straightforward as it gets.

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

Classic grilled chicken gets updated with an easy, healthier barbecue sauce.

We can’t get enough of the smash burger, with a squishy bun and a lacy griddled patty (make that two, actually, to maximize that crispy exterior).

When you’re not in the mood to do much work, you need a marinade that does the work for you.

Lamb chops need enough time on the grill to let the fat render, so keep movin’ ‘em around.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.

This recipe was an excuse to combine our favorite potato chip flavor with the creamy, salty "salad" of our dreams. To hammer that home, the whole dish is topped with crumbled sour cream and onion potato chips.

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

The crosshatch pattern isn’t just for show (even though it does look cool)!