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

Updated on May 16, 2024

Lahem Meshwy (Lamb Shish Kebabs) — 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

charred cabbage salad — 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.

02 of 27

Esquites-Style Poblano Pasta Salad

Esquites 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.

03 of 27

Pineapple Jalapeño Agua Fresca

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.

04 of 27

Yogurt-Marinated Grilled Chicken

A platter of sliced yogurt marinated grilled chicken, served with lemon wedges and a green salad — 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.

05 of 27

Ultimate Loaded Chili-Topped Hot Dogs

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.

06 of 27

Beef Satay with Mushrooms and Coconut-Peanut Sauce

Mushroom and Beef Satay with 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.

07 of 27

Grilled Okra, Corn, and Tomato Salad

Grilled Corn, Tomato and Okra 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.

08 of 27

Smoked Brisket

Horn Barbecue 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.

09 of 27

Red Velvet Cake Ice Cream Sandwiches

Red Velvet Cookie 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.

10 of 27

Meyer Lemon and Strawberry Caipirinha

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.

11 of 27

Maine-Style Lobster Rolls

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.

12 of 27

Yuzu Amaro Spritz

Yuzu Amaro Spritz Recipe — 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.

13 of 27

Charred Chile–Marinated Grilled Chicken Tacos

Charred Chile-Marinated Grilled Chicken — 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.

14 of 27

Rocky Road Brownies

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.

15 of 27

Grilled Vegetable Flatbread with Smoked Almond Muhammara

Grilled Vegetable Flatbread with Smoked Almond Muhammara Recipe — 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.

16 of 27

Potato Salad with Fresh Corn and Basil

Potato Salad with Fresh Corn and Basil Recipe — 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.

17 of 27

Shrimp Pakora Sliders with Coconut-Cilantro Chutney

Shrimp Pakora Sliders — 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.

18 of 27

Lahem Meshwy (Lamb Shish Kebabs)

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.

19 of 27

Pasta Salad with Feta and Herbs

Pasta Salad with Feta and Herbs Recipe — 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.

20 of 27

Grilled Corn with Cotija and Quicos

Grilled Corn with Cotija and Quicos Recipe — 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.

21 of 27

Strawberry Cupcakes with Cream Cheese Frosting

three 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.

22 of 27

Coal-Roasted Sweet Potatoes

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.

23 of 27

Peanut and Watermelon Chaat

Peanut-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.

24 of 27

Classic Potato Salad

How to Make 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.

25 of 27

Crispy Fish Burgers

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.

26 of 27

Grape-Margarita Paletas

Grape Margarita Paletas Recipe — 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.

27 of 27

Barbecue Bloody Mary

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.

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