Memorial Day

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 locally-brewed, innovative beers deserve to make the All-American squad.

When you need a sugar rush, you'll always have a dessert on hand.

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.

Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!)

The ribs become completely tender during the initial cooking, then are crisped under the broiler before serving. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Dunk cucumbers in this radish yogurt for a satisfying snack or starter. Or spoon some on a plate, throw a fried egg on top, and call it breakfast.

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.

Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

Turn this iced tea into a cocktail with a little gin.

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.

Out of tequila? Never fear: Using vodka instead makes this watermelon margarita recipe just as delicious.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

Shrubs also make for fabulous nonalcoholic drinks—just add soda for a tart, gulpable fruit drink.

You can assemble this inspired party starter ahead of time, then bake right before you’re ready to serve it.

You know what most chicken salads are missing? Crunch. Not this one!