Food Holidays & Occasions Memorial Day 27 Memorial Day Recipes for a Memorable Cookout Make summer's inaugural grill sesh an inspiration for the rest of the season. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Updated on May 16, 2024 Close Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell While summer *technically* starts in late June, for us, it really kicks off Memorial Day weekend. And with the beginning of summer comes grilling season, so you may as well throw an epic cookout to celebrate. Think Ultimate Loaded Chili-Topped Hot Dogs, Smoked Brisket, and a Grilled Vegetable Flatbread with Smoked Almond Muhammara that we've dubbed a vegetarian masterpiece. This is an ideal opportunity to grill salads like Charred Cabbage Salad with Pecan Dukkah and Chile-Lime Butter and to make cold, creamy desserts such as Red Velvet Cake Ice Cream Sandwiches. Cool down with refreshing drinks — we're all about agua frescas — and round the whole thing out with impressive side dishes and appetizers. Put together your most memorable Memorial Day menu yet with this collection of seasonal recipes. 01 of 27 Charred Cabbage Salad with Pecan Dukkah and Chile-Lime Butter Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen At Otra in San Francisco, chef Nick Cobarruvias seasons charred cabbage with chile-lime butter, which is mildly spicy from árbol chiles and bright from lime zest. The pecan dukkah adds earthiness from the cumin and pops of citrus from the coriander, plus a lovely nutty flavor and texture from the toasted pecans and sesame seeds. Get the Recipe 02 of 27 Esquites-Style Poblano Pasta Salad Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Turn esquites into a pasta salad, loaded with charred corn, zucchini, scallions, and poblano chile. Add a bright finish with a crema-mayo mixture flavored with lime and cilantro, sprinkling Cotija and ancho chile powder on top. Get the Recipe 03 of 27 Pineapple Jalapeño Agua Fresca Matt Taylor-Gross / Food Styling by Lucy Simon Just three ingredients and a bit of water makes a sweet and sour drink with deep flavor complexity. The recipe, from Roberto Campos at Austin's Masa y Mås, comes together in just a few minutes and is ideal for a crowd on a hot day. Get the Recipe 04 of 27 Yogurt-Marinated Grilled Chicken Julia Hartbeck Yogurt tenderizes more slowly and gently than a citrus juice or vinegar-based marinade, so you can leave your meat to soak overnight without it becoming tough or rubbery. Here, the resulting yogurt-marinated grilled chicken is full of flavor from the garlic, cumin, and cayenne — and it stays juicy even if it's a touch overcooked. Get the Recipe 05 of 27 Ultimate Loaded Chili-Topped Hot Dogs Jen Causey The chili for these loaded dogs can easily be made in advance to ensure quick assembly the day of. Its touch of sweetness balances out the salt from Corn Nuts and the hot dog, while the sharp bite of pickled jalapeños creates balance. Radishes and sour cream offer a welcome hit of freshness. Get the Recipe 06 of 27 Beef Satay with Mushrooms and Coconut-Peanut Sauce Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen For Indonesian-style skewers, marinate meat and fresh mushrooms in a combination of kecap manis (sweet soy sauce), lemongrass, warm spices, and fish sauce. Then thread onto skewers and grill, brushing with coconut-peanut sauce and cooking until delightfully charred and caramelized. Get the Recipe 07 of 27 Grilled Okra, Corn, and Tomato Salad Victor Protasio Chef Vishwesh Bhatt turns heads with this summer salad's punchy charred jalapeño–and-herb-spiked dressing and palate-perking topping of toasted crunchy coriander and cumin seeds. Get the Recipe 08 of 27 Smoked Brisket Andrew Thomas Lee Barbecue expert Matt Horn's signature brisket recipe is the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The 2021 F&W Best New Chef spent weeks perfecting this recipe, and says time is the most important ingredient in the dish. You need to be patient while the meat's internal temperature rises to 203°F, but it's worth it when your smoked masterpiece is ready. Get the Recipe 09 of 27 Red Velvet Cake Ice Cream Sandwiches Food & Wine / Photo by Stacy Allen / Food Styling by Emily Nabors Hall / Prop Styling by Tucker Vines Chewy, chocolaty red velvet cookies are filled with a tangy no-churn cream cheese ice cream for an irresistible combination of flavors and textures. The ice cream-filled sandwiches soften as they freeze, making these a great make-ahead dessert. Get the Recipe 10 of 27 Meyer Lemon and Strawberry Caipirinha Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen Acclaimed New York chef and Rio de Janeiro native Junior Borges adds Meyer lemon juice and muddled strawberries to the classic Brazilian drink for a fruity twist on this refreshing cocktail. Get the Recipe 11 of 27 Maine-Style Lobster Rolls Victor Protasio Former Food & Wine editor Mary-Frances Heck refers to these lobster rolls as "knuckle sandwiches" because they showcase the knuckles — the segments that connect the claws to the carapace — which are the sweetest, most tender meat on a lobster. Dressed simply with mayo, the cold salad sits in a hot, buttered bun. Get the Recipe 12 of 27 Yuzu Amaro Spritz Matt Taylor-Gross / Food Styling by Lucy Simon We can't get enough of this sweet, summer-appropriate spritz featuring floral yuzu and lime soda paired with herbaceous amaro, rosemary, and honey. Get the Recipe 13 of 27 Charred Chile–Marinated Grilled Chicken Tacos Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Nidia Cueva These deeply flavorful tacos from 2021 F&W Best New Chef Fermín Núñez begin with a marinade made by toasting and charring aromatics: Dried chiles, cinnamon, allspice, and onions all hit the heat before soaking with juicy chicken thighs for an hour, imparting smoky flavor before they cook quickly on the grill. Get the Recipe 14 of 27 Rocky Road Brownies Morgan Hunt Glaze / Prop Styling by Joshua Hoggle / Food Styling by Marianne Williams Gooey and chocolaty are the name of the game with these brownies, which are topped with mini marshmallows, bittersweet chocolate chips, and roasted almonds for the last few minutes of baking. Add a few smoked almonds to the mix for a s’mores-like toasted flavor. Get the Recipe 15 of 27 Grilled Vegetable Flatbread with Smoked Almond Muhammara Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen In addition to turning heads at your cookouts, this vegetarian masterpiece is packed with make-ahead options and smart shortcuts. The Smoked Almond Muhammara can be prepared up to three days in advance and stashed in the fridge; you can even skip a step and substitute two cups of jarred roasted peppers for the grilled bell peppers. Get the Recipe 16 of 27 Potato Salad with Fresh Corn and Basil Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen Red baby potatoes are ideal for potato salad because of their tender skins and creamy interiors that hold together, even when cooked. Quickly soaking the onions in vinegar mellows their bite and allows the summery fresh herbs to shine in the dressing. Get the Recipe 17 of 27 Shrimp Pakora Sliders with Coconut-Cilantro Chutney Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn These sandwiches inspired by Indian street food feature crunchy fried shrimp topped with a smear of herbal coconut chutney on a soft bun. Get the Recipe 18 of 27 Lahem Meshwy (Lamb Shish Kebabs) Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Simply spiced with paprika, salt, and pepper, these grilled lamb kebabs have been a mainstay at League of Kitchens instructor Jeanette Chawki's family cookouts for years. Be sure to cut the lamb into equal-size cubes to ensure even cooking, but feel free to mix and match the vegetables on each skewer. Pair these succulent kebabs with Jeanette's creamy Muhammara (Roasted Red Pepper and Walnut Dip) and refreshing Biwaz (Parsley and Onion Salad) on thin Lebanese pita for the perfect handheld meal. Get the Recipe 19 of 27 Pasta Salad with Feta and Herbs Eric Wolfinger This colorful, eclectic pasta from New Orleans chef Mason Hereford fits in well with any cookout spread. Use Duke’s mayonnaise for an extra-tangy bite to the dressing. Get the Recipe 20 of 27 Grilled Corn with Cotija and Quicos Aubrie Pick Slather charred sweet corn hot off the grill in tangy lime mayonnaise and then top with extra-large crunchy quicos, or corn nuts. For a plated version, cut the kernels from the cobs and toss with lime mayo and quicos, then scoop and serve. Get the Recipe 21 of 27 Strawberry Cupcakes with Cream Cheese Frosting Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell These sweet and tangy cupcakes pair juicy, fresh berries with vibrantly colored and concentrated freeze-dried strawberries for the ultimate summer treat. A simple, not-too-sweet cream cheese frosting keeps these moist and tender cakes well-balanced and beautifully decorated. Get the Recipe 22 of 27 Coal-Roasted Sweet Potatoes Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis Buried in embers, charred sweet potatoes become meltingly tender and perfumed with smoky flavor. They're the perfect canvas for spicy or sweet seasoned butters, a dollop of sour cream or crème fraîche, or a drizzle of maple syrup. Get the Recipe 23 of 27 Peanut and Watermelon Chaat Cedric Angeles Toss together the succulent sweetness of watermelon with the hearty crunch and saltiness of peanuts and the tangy spice of chaat masala in this vibrant side from chef Vishwesh Bhatt. Get the Recipe 24 of 27 Classic Potato Salad Diana Chistruga Melissa Rubel Jacobson shares just the right ratios for making the most of the traditional ingredients to dress baby Yukon gold or red potatoes with flavor in 40 minutes. Get the Recipe 25 of 27 Crispy Fish Burgers Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless These fish burgers are an ideal way to use up leftover cooked fish. Any kind of fish will work nicely here, but grilled or roasted snapper or sea bass is especially delicious. Get the Recipe 26 of 27 Grape-Margarita Paletas Photo by Johnny Autry / Food and Prop Styling by Charlotte Autry Oven-roasted grapes and Blanco tequila make these adult ice pops from Fany Gerson an inevitable hit at cookouts. Get the Recipe 27 of 27 Barbecue Bloody Mary Eric Medsker Pitmaster Chris Lilly has been at the helm of Big Bob Gibson's Bar-B-Q in Decatur, Alabama, for some time now, constantly perfecting and producing quintessential barbecue goodness. His flavorful Bloody features beef jus (save the drippings from your next barbecue, or use unsalted beef broth) and smoked celery salt. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit