Memorial Day

The bright roe adds a salty pop to these hors d’oeuvres.

There’s no shortcut when it comes to caramelizing the onions—be patient.

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.

Magical mini versions of Juicy Lucys, cheese-filled burgers that hail from Minnesota.

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.

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

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

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.

Mastery of your grill lid stands between you and perfectly grilled steaks.

Hot dogs and rosé, naturally.

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.