Labor Day
317 recipes found
Grilled Patty Melts
Oozy and crisp, a patty melt is always a treat to eat, but not so much to cook: The process can be splattery, and it can be tricky to make them for more than two people at a time. The grill not only solves these problems, but imbues the simple components — ground beef, bread, cheese and onions — with a hint of smoke. Grill the onions until golden, then the patties, mostly on one side, for a chargrilled exterior and medium-rare inside. While that’s happening, toast the bread and melt the cheese on the cool side of the grill. Serve with a pickle and mustard alongside to cut through the richness.
Easy Homemade Ice Cream
This easy vanilla ice cream doesn’t contain egg yolks as a lot of ice cream recipes do. Instead, it relies on cream cheese to provide texture, stability and scoopability. The cream cheese adds a brightness to the finished ice cream and helps any flavor you add to it shine. While it’s excellent on its own, this ice cream also makes a great base for building almost any flavor you can imagine, from strawberry cheesecake to peanut butter pie.
Carlota de Limón (Lime Icebox Cake)
Carlota de limón is an iconic Mexican icebox cake that transforms just four ingredients into something greater than the sum of its parts. This refreshing dessert combines tart lime juice with creamy condensed milk between crisp cookie layers that become moist as the cake chills. Synonymous with asadas (cookouts) and family gatherings, it is traditionally served directly from the dish in which it’s assembled, making it a great portable dessert to bring to your next potluck. Maria cookies are a staple in Latino grocery stores and bodegas and are increasingly available at any supermarket. Vanilla wafers (like Nilla) work as a substitute, though they absorb less liquid at first than the Maria cookies do, resulting in a more textured, but still delicious, bite.
No-Bake Lime and Speculoos Cake
The caramel-y, gently spiced flavor and crisp texture of Biscoff speculoos cookies make them a great choice for icebox cakes. As the cookies chill in the refrigerator between layers of lime cream, they meld and soften, resulting in a sliceable dessert reminiscent of a frosted cake. The whipped cream layer includes cream cheese and sweetened condensed milk to sweeten and stabilize the cream, while lime zest and juice add a bright, citrusy contrast.
Oreo Icebox Cake
This simple, no-bake dessert is perfect for any chocolate lover. Chocolate sandwich cookies are enrobed in fluffy whipped cream enriched with a bit of vanilla and sugar. The whipped cream has a generous amount of cream cheese, which helps balance the sweetness of the cookies with a little tang. The cake requires very little prep and a long chill time, which makes it perfect for a party. You can assemble the entire thing the day you plan to serve it, or even two days before the celebration. You can make this in just about any 2-quart dish with a flat bottom; an 8-inch square pan or 9-inch round pan works perfectly.
Cookies and Cream Icebox Cake
This simple, no-bake dessert is perfect for any chocolate lover. Chocolate sandwich cookies are enrobed in fluffy whipped cream enriched with a bit of vanilla and sugar. The whipped cream has a generous amount of cream cheese, which helps balance the sweetness of the cookies with a little tang. The cake requires very little prep and a long chill time, which makes it perfect for a party. You can assemble the entire thing the day you plan to serve it, or even two days before the celebration. You can make this in just about any 2-quart dish with a flat bottom; an 8-inch square pan or 9-inch round pan works perfectly.
Peach Ricotta Cake
Peaches are one of the very best things about summer, and this cake celebrates them two ways, with chopped pieces folded into the batter and wedges fanned out to decorate the top. The batter is enriched with ricotta for moisture and a generous amount of lemon zest for brightness. This cake is beautiful enough to serve at a party and can be prepared and baked in less than an hour. If fresh peaches aren't looking good at your market, you can substitute the same weight of any other fresh stone fruit. (If summer fruit isn't available, you can even use a 12-ounce package of frozen sliced peaches; just be sure to thaw the slices fully and pat them dry before adding them to the batter.)
Tomato Salad With Dates
A simple yet striking dish, this tomato salad manages to make peak-season tomatoes taste even more special. It’s all about bold contrasts: Sweet dates and caramelized cherry tomatoes meet the deep umami of fish sauce in a very quick skillet sauce, mingling to form a fragrant dressing that soaks into layers of thickly sliced fresh tomatoes, while fresh lime and basil bring balance and fragrance. The key is patience, as you’ve got to let the sauce cool before dressing the sliced tomatoes so their fresh texture isn’t disturbed, then wait a moment before eating so the flavors meld without losing their vibrancy.
Diner Burgers
These are the kind of big, beefy, no-nonsense, cooked-on-a-flattop burger you find at places like J.G. Melon in New York City or Mr. Bartley’s Burger Cottage in Cambridge, Mass. These burgers emphasize crustiness and juiciness, and skipping the grill in lieu of a pan or flattop means there’s no smoky overshadowing of the pure beefiness.
Kale Caesar Pasta Salad
Caesar salad meets pasta salad in this comfort food mash-up. Crisp and sturdy kale leaves hold their own alongside al dente pasta when tossed in a thick and creamy Caesar-inspired, mayonnaise-based dressing. Crunchy, lemony breadcrumbs and salty Parmesan shavings are added just before serving, for extra texture and flavor. Served cold, this recipe is perfect for make-ahead entertaining or meal prep. For those looking for extra protein, cooked chicken or crispy chickpeas are welcome additions. Of course, feel free to swap in romaine lettuce and croutons, if preferred.
Thick Backyard Burgers
The key to the best backyard burgers is using freshly ground beef with around 20 percent fat content. Handling the beef as little as possible — just enough that the patties don’t fall apart on the grill — optimizes texture, delivering juicy, tender patties loaded with pockets of rendered juices and fat. Rather than lifting the meat into my hands, it can be helpful to shape patties on a sheet of parchment paper to minimize handling.
Tomato, Bacon and Corn Salad
This super-summery salad is all about big, bold bites — juicy tomatoes, sweet corn, creamy avocado and crispy bacon. It’s tossed with nothing more than a generous squeeze of lime and a little reserved bacon fat for extra richness and smokiness. Plenty of cilantro (or another herb of your choice) keeps it fresh. It’s hearty enough to be dinner, but also plays well with anything grilled, roasted or just eaten outdoors. Some thick toast on the side could make this a full meal.
Bacon Ranch Potato Salad
Destined to be the star of your next cookout, this potato salad is loaded with thick, crispy bacon, shredded Cheddar cheese, jammy eggs and crunchy scallions, all wrapped in a tangy, herby hug of ranch dressing. If feeding a crowd isn’t in the cards, this recipe is hearty enough to be a meal on its own, and lasts for days in the refrigerator. Feel free to add more vegetables to the mix, like tomatoes, cucumbers or celery; just be sure to add them right before serving to keep the bacon nice and crunchy.
Ranch Grilled Chicken
Rich and creamy, herbaceous and garlicky, homemade ranch dressing serves as a marinade for chicken that gets charred on the grill outside, or in your kitchen on a grill pan. To freshen things up, make a crunchy, lemony radish salad with the same herbs used in the dressing, bringing the flavors back full circle. You can use the radish greens too, but if they aren't in their tender prime, try another leaf like arugula or butter lettuce. For a starchy moment, serve this with grilled or fresh bread.
Sugar Cookie Bars With Berries
Draped in frosting and adorned with festive berries, these sheet-pan cookie bars are fit for a party. Browned butter and cream cheese give the cookie depth and richness, plus a pleasantly chewy texture. The fluffy vanilla frosting is a canvas for whichever berries look best at the market. If you like, dust the fruit with a bit of powdered sugar just before serving for a little extra flair. The cookie and frosting can both be prepared the day before your celebration, but you’ll want to assemble and dress with the berries the day you plan to enjoy this dessert. For the cleanest slices, use a long, sharp knife and gently cut through the berries and cookie base.
Mango Shortcakes With Lime-Coconut Cream
If mango’s sweetness entices you, you’ll love this shortcake. What better way to complement the soft but sturdy crumb of a great shortcake, rich with salted butter and tender with buttermilk, with chunks of just-ripe mango. The pairing, gently dotted with lime zest and topped with a fluff of toasted coconut whipped cream for nuttiness, is a perfect summer dessert.
Lomo al Trapo (Salt-Grilled Beef Tenderloin)
Preparing lomo al trapo calls for a resolute attitude at the grill. Tenderloin is costly, so you must have faith that you are not going to incinerate a prized piece of beef by enshrouding it in a dish towel and committing it to the flames like a sacrificial mummy. In Bogotá, Colombia, this showstopper is often prepared for a Sunday barbecue. This method, based on a version from the chef Jaime Pesaque of Sapiens restaurant in Lima, Peru, wraps the center-cut beef tenderloin in a salt-covered, wine-soaked towel. The wine infuses the salt and, through it, the meat, which grills in that package directly on red-hot coals. When the blackened bundle is brought to the table, you crack the crust to reveal the cooked tenderloin within and serve it up in thick slices, with chimichurri, horseradish cream or Colombian ají sauce. For step-by-step photos, see the article linked below.
Loose Meat Sandwich
The sandwich of choice around Sioux City, Iowa is the loose meat sandwich — think Sloppy Joes without the tomato-based sauce. Here, ground beef and onions are cooked into intensely flavorful crumbles with a few seasonings, then piled high on a hamburger bun with dill pickles and yellow mustard. Sometimes known as a Maid-Rite (named after the restaurant chain that popularized it), a “tavern” or a “canteen,” this is the nostalgic sandwich of a million Iowan childhoods. The recipe easily satisfies a crowd: Just make a double batch of the beef filling, then scoop onto buns until you run out.
Boneless Buffalo Wings
This potentially controversial recipe takes a few steps away from traditional Buffalo wings: It starts with boneless chicken breasts, pan-fries them, and then serves the Buffalo sauce on the side for dipping instead of coating the chicken. But it’s got a goal: This ensures all the hard work of securing a crispy piece of chicken doesn’t go to waste. These boneless wings are crunchier, and, without the pesky bones, they’re arguably more snackable. The elusive texture of wet-crunchy is in full effect here when chunks of crisp chicken breast and celery get dunked into the zingy Buffalo sauce.
Pear Financier Torte
This torte is an incredibly easy and delicious way to use up your pears. Make it for dessert or a quick afternoon fika.
Grilled Napa Caesar with Shrimp, Peanuts & Panko
Wedges of Napa cabbage are grilled until tender but still fresh and crisp, then drizzled with a creamy Caesar-style dressing and juicy, grilled shrimp.
Tortellini Salad with Zucchini & Roasted Garlic
This tortellini salad is perfect for make-ahead lunches & makes great use of zucchini! The roasted garlic isn't necessary but in my opinion, worth it!
Sungold & Heirloom Tomato Tart
A tomato tart filled with a ricotta-mascarpone filling and sliced heirloom tomatoes. I also pile on fresh Sungolds dressed in olive oil and salt.
Charcoal-Grilled Corn With Honeyed Goat Cheese
The taste and appearance of corn grilled directly over a charcoal flame is unparalleled. The kernels become bright yellow, firm and plump, both smoky and sweet, speckled black, with bits of char. To make them even more stunning, the ears are coated with a sweet, tangy goat cheese spread that melts into every crevice, a fun, welcome alternative to simply basting cobs with butter.