Strawberry shortcake, pasta salad, coleslaw and more recipes to kick off summer. Here’s what to make for picnics, barbecues and gatherings this long weekend.

Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.

By Genevieve Ko, Krysten Chambrot and Allison Jiang

Published May 21, 2020Updated May 20, 2025

For the unofficial start of summer, these dishes with fresh, bold flavors give you plenty of time to spend with friends and family on Memorial Day, which falls on May 26 — and won’t leave you stuck in the kitchen while everyone else is having fun. Many of the recipes are meant to be prepared ahead and simply set out, while others are best grilled as you chat with guests.

An overhead image of a gray bowl holding cubed potatoes coated in a mayonnaise-based sauce and sprinkled with paprika.

No summer event is complete without potato salad, and this one, which came from the chef Millie Peartree’s mother, Millie Bell, is especially excellent. Sweet relish and mustard add a zip against the fork-tender potatoes. Served cold, it’s the perfect counterpoint to warming days.

Recipe: Classic Potato Salad

An overhead image of a white platter topped with shrimp and a few lemon wedges.

A melding of two Spanish tapas — head-on shrimp cooked on a plancha, and camarones al ajillo (sizzled garlic shrimp) — this recipe from Steven Raichlen brings out the best in the crustaceans, searing them against hot metal so that the edges roast up sweet and crisp. Skip the flambéing if it makes you feel nervous. It’ll all still be delicious.

Recipe: Shrimp a la Plancha

An overhead image of an upside-down cake on a white platter. A good part of it has been sliced, and to the right are two plates with slices and forks.

This stunner from Millie Peartree bursts with the tang of pineapple caramelized in buttery brown sugar. Made from a simple batter that uses both milk and thick Greek yogurt, the cake is simultaneously sturdy and light, perfect for toting anywhere and enjoying after a big meal.

Recipe: Pineapple Upside-Down Cak

Consider this a petition to make kimbap, or Korean seaweed and rice rolls, your go-to summer snack. Its portability makes it ideal for cookouts and picnics, and its adaptability makes it a crowd-pleaser. Traditional fillings include Spam, fish cake or canned tuna, but really, improvisation is key.

Recipe: Kimbap

The best part of a stellar margarita is how it comes together so easily. This classic version, from Rosie Schaap, shakes together just tequila, lime juice and triple sec, for a refreshing and welcome beverage to pair alongside grilled meats. (If you’re abstaining, Gabriella Lewis’s limonada and Zainab Shah’s nimbu pani hit similar sweet-sour notes without the alcohol.)

Recipe: Margarita

An overhead image of a speckled white plate topped with berries and cubed melon topped in a sauce and sprinkled with herbs.

A cloyingly sweet fruit salad this is not. Instead, Kay Chun pairs fresh fennel with honey and citrus for something that’s refreshing, surprising and generous: You can use any fruit you like, and let it sit for hours. It’ll only improve with time.

Recipe: Savory Fruit Salad

A white platter topped with grill-marked chicken pieces and strips of roasted scallions is photographed from overhead.

For a spicier spin on classic barbecued chicken, try this dish from Rick Martinez. Sauced with a sweetened chipotle blend, the chicken develops a smoky char. His version calls for quick-cooking boneless chicken thighs, but you can apply the glaze to any cut and grill accordingly.

Recipe: Tajín Grilled Chicken

If you’re not a fan of potato salad, or if you’re just a chickpea lover, let this recipe be your go-to for the long weekend. Lidey Heuck uses Greek yogurt instead of mayonnaise, and plenty of lemon juice and herbs for a light, refreshing bite that ensures everyone will have plenty of room for BBQ.

Recipe: Chickpea Salad With Fresh Herbs and Scallions

An overhead image of a baking dish filled with chunks of rhubarb and topped with a crisp, browned sweet topping. To the left is a bowl with a serving, topped with ice cream.

Rhubarb’s short season is here, and the tart stalks stars in this easy dessert, rich with butter and almonds, from Yossy Arefi. (Try this recipe if you prefer pecans.) To make it taste really special, top it with homemade ice cream, using Melissa Clark’s delicious formula.

Recipe: Browned-Butter Rhubarb Crisp

An overhead image of a gray bowl filled with pieces of broccoli, apple chunks and nuts.

Hetty McKinnon turns quick-pickled red onion and raisins into a vinaigrette to take the place of the usual mayonnaise dressing. It gives the blend of broccoli, fruit and almonds extra zing and means the salad can be made a whole day ahead of time and sit out on hot days.

Recipe: Broccoli Salad

An overhead image of a grilled steak, sliced thinly on a cutting board. A knife sits just below.

It can be tricky to nail the timing on steak when you have a crowd coming over. Steven Raichlen shows us the foolproof way to perfect steak (which includes how to prepare it ahead!) with reverse-searing on the grill. If you’re cooking indoors, you can oven-roast tri-tip instead.

Recipe: Reverse-Seared Steak

An overhead image of a gray bowl holding shredded cabbage topped with herbs.

Another classic, this one is from Kay Chun, who keeps it simple with an easy-to-assemble dressing enhanced by celery seeds. Make it ahead, so you can enjoy the day, and consider any leftovers a gift, ready to dress tacos and hot dogs or serve as a side.

Recipe: Coleslaw

These Iranian spiced beef skewers, seasoned simply with grated onion, sumac and salt, make for a truly unforgettable bite. Baking soda and aggressive kneading will help you achieve a super tender bite. If you don’t have a charcoal grill, Farideh Sadeghin provides instructions for making them in the oven.

Recipe: Kabab Koobideh

This recipe, adapted by Nancy Harmon Jenkins, is as classic as the pairing itself, and takes under an hour to make. You only need the most basic of baking ingredients, no special equipment, and, of course, the best strawberries summer has to offer.

Recipe: Strawberry Shortcake

A side image of a cheeseburger layered with lettuce, tomato, onion and pickles, and topped with a sesame seed bun. To the right is a pint of beer.

Sam Sifton gives us the formula for thick patties charred outdoors and offers the pleasures of indoor-griddled smash burgers. For a combination of the two, you can try J. Kenji López-Alt’s thin-but-juicy chargrilled burgers. (Or, if you prefer a vegetarian option, Melissa Clark’s ultimate veggie burgers can’t be beat.)

Recipe: Grilled Hamburgers

Ranch water is synonymous with Texas, but this adaptation from Naz Deravian is fantastic anytime (or anywhere) there’s hot weather. She recommends using Topo Chico for the bubbliest of drinks, but any sparkling water you have on hand works well.

Recipe: Ranch Water

An overhead image of a white platter topped with bowtie pasta, mozzarella balls, sliced olives, tomatoes and cucumber.

Packed with tomatoes, olives, salami and those little balls of mozzarella, this pasta salad from Melissa Clark is anything but boring. Every bite gives way to layers of texture and flavor. Serve it warm or from the fridge, but do serve it the same day when the flavors are brightest.

Recipe: Pasta Salad

These smoky, spicy corn ribs are easier to eat than corn on the cob, and more fun, since they’re dippable. Melissa Knific recommends serving them with Sriracha mayo, ranch or green goddess dressing. Just make sure you use a sharp knife and quarter the cobs carefully before throwing them on the grill.

Recipe: Corn Ribs

An overhead image of a partly sliced glazed Bundt cake on a black plate.

Designed for lemon lovers, this cake-for-a-crowd from Yossy Arefi combines zest and bits of fruit in the batter, and uses the juice to make a crackly glaze. It’s as perfect at the end of a big dinner as it is set out for brunch.

Recipe: Lemon Bundt Cake

A side image of three pulled pork sandwiches on a cutting board. An open bottle of hot sauce sits in the background.

Nothing is simpler — or more satisfying — than making a huge heap of pulled pork for guests to pile into soft rolls and top with coleslaw. This recipe from Margaux Laskey is all that and more: The slow cooker is especially convenient, but you can use the grill or a pressure cooker, too. Set out a side of classic potato salad to make it a party.

Recipe: Slow Cooker BBQ Pulled Pork

Two clear tall glasses hold ice and an amber liquid. They cast their shadows over a white backdrop. A spent lime half sits just off to the side.

This whiskey spritz, which Ali Slagle adapted from the bartender Jim Meehan, is refreshing with lime, a little spicy from root beer, and tastes great with anything barbecued. Set up a D.I.Y. bar with the three ingredients and lots of ice.

Recipe: Root Beer Rickey

Ali Slagle’s reader-favorite recipe uses just five ingredients: cucumbers, avocados, lemon or lime juice, scallions and crushed red pepper. The result is a symphony of creamy, crunchy, tart and spicy that travels well, since the citrus prevents the avocado from browning.

Recipe: Cucumber-Avocado Salad

Pickles make everything better, and lemonade is no exception. Kasia Pilat’s recipe is simple, but it has just the right amount of sugar to balance everything out for a mouth-puckering delight.

Recipe: Pickle Lemonade

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