Labor Day

Known as the "caviar of the South," this pimiento cheese recipe can be used as a dip for a party, or spread it on a sandwich for the ultimate grilled cheese.

Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack.

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

There's no need to make homemade ice cream when blueberry jam ups the flavor and the presentation.

The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. 

Don’t be fooled by the pretty pink hue; Aperol’s bitterness and tequila’s bite keep this slushy from being too sweet.

Choose a full-flavored, full-bodied, dark-colored rosé for freezing. You want something that can hold its own.

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.

Potato on potato action here—the chips add welcome crunch to a refreshingly mayo-free salad.

Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.

How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.

If you have a really ripe, gorgeous watermelon, you may not need any sugar at all.

Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.

Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.