Memorial Day

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.

Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.

Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced.

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

These little blueberry pies are simple to make, and thanks to their rectangular shape, you won’t end up with wasted scraps of dough. 

Avoid rookie mistakes when it comes to barbecuing chicken. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.

Here's how we at BA spent our Memorial Day--with ribs, burgers, steaks, bourbon, and buckets of ice-cold beer

What's the best way to decorate the humble hot dog? We asked you, our readers, and you gave us 24 brilliant ideas, from Sriracha to...fried bananas?!?

In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead. But trust us: It's worth it.

If you don't have a bunch bowl, use a big glass vase--it's nice and tall and doesn't take up too much space on your table.

Sprinkle the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top to rest. The cooked protein will absorb the herbs' aroma.

Watermelon's natural sweetness gets a little boost from agave syrup instead of refined sugar in this refreshing summer beverage.