Our Best Memorial Day Cookout Recipes

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.

Credit...Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

By The New York Times

Published May 21, 2020 Updated April 30, 2026

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 25 — 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.

1. Classic Potato Salad

An overhead image of a gray bowl holding cubed potatoes coated in a mayonnaise-based sauce and sprinkled with paprika. — Credit...Christopher Testani for The New York Times. Food Stylist: Monica Pierini.

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

2. Shrimp a la Plancha

An overhead image of a white platter topped with shrimp and a few lemon wedges. — Credit...Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

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 these crustaceans, searing them against hot metal so that the edges roast up sweet and crisp. Skip the flambéing if it makes you nervous. It’ll all still be delicious.

Recipe: Shrimp a la Plancha

3. Corn Salad With Tomatoes, Feta and Mint

A vibrant salad in a bowl, with yellow corn, red tomatoes, white feta cheese and green mint. A spoon is partly visible. — Credit...Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

This very easy salad from Mark Bittman is crunchy-salty-sweet heaven. Toss in diced avocado or a can of beans (or both!) if you’re feeling it.

Recipe: Corn Salad With Tomatoes, Feta and Mint

4. Pineapple Upside-Down Cake

An overhead image of an upside-down cake on a white platter. A good part of it has been sliced, and there are two plates with slices and forks to the right of it. — Credit...Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

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 Cake

5. Kimbap

Several kimbap rolls sit on a surface. — Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

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 and canned tuna, but really, improvisation is key.

Recipe: Kimbap

6. Margarita

Clear glasses with salt rims contain a pale beverage, ice and lime wedges. They sit on a textured surface in bright light. — Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

The best part of a stellar margarita is how easily it comes together. 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

7. Savory Fruit Salad

An overhead image of a speckled white plate topped with berries and cubed melon, sprinkled with herbs. — Credit...Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

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

8. Tajín Grilled Chicken

A white platter topped with grill-marked chicken pieces and strips of roasted scallions is photographed from overhead. — Credit...Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

For a spicier spin on classic barbecued chicken, try this dish from Rick A. 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

9. Chickpea Salad With Fresh Herbs and Scallions

A blue bowl containing chickpeas mixed in a white sauce and topped with scallions and dill. A spoon is on the right side of the bowl. — Credit...Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

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 barbecue.

Recipe: Chickpea Salad With Fresh Herbs and Scallions

10. Michelada

Amber-colored drinks with ice fill three glasses with salted rims on a wooden table. Blurred bottles and lime slices are in the background. — Credit...Michael Kraus for The New York Times

For those who prefer a savory sip, try Tim Weiner’s version of the michelada. Add lime juice, Tabasco, Worcestershire sauce, soy sauce, a pinch of black pepper and maybe a dash of Maggi to a glass, and then top with ice and beer.

Recipe: Michelada

11. Browned-Butter Rhubarb Crisp

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. — Credit...Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.

Rhubarb’s short season is here, and the tart stalks star 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

12. Broccoli Salad

An overhead image of a gray bowl filled with broccoli, apple chunks and nuts. — Credit...Armando Rafael for The New York Times

Hetty Lui McKinnon turns quick-pickled red onions 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

13. Reverse-Seared Steak

An overhead image of a grilled steak, thinly sliced on a cutting board. A knife sits just below. — Credit...Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

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

14. Coleslaw

An overhead image of a gray bowl holding shredded cabbage and carrots topped with herbs. — Credit...Chris Simpson for The New York Times. Food Stylist: Frances Boswell.

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

15. Kabab Koobideh

Several brown kebabs rest on light flatbread, garnished with green herbs, lime wedges and red roasted tomatoes. — Credit...Johnny Miller for The New York Times. Food Stylist: Vivian Lui.

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

16. Strawberry Shortcake

A strawberry shortcake, with golden biscuits, whipped cream and red strawberries stacked on a white plate. A silver fork is placed on the plate. — Credit...Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.

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

Recipe: Strawberry Shortcake

17. Grilled Hamburgers

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. — Credit...Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

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

18. Ranch Water

Two tall glasses each contain a light colored carbonated beverage and a lime wedge. A small plate with lime wedges is on the right. — Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

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 will work well.

Recipe: Ranch Water

19. Pasta Salad

An overhead image of a white platter topped with bow-tie pasta, mozzarella balls, sliced olives, tomatoes and cucumber. — Credit...Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.

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

20. Corn Ribs

A white oval platter holds seasoned grilled corn pieces with cilantro. A small bowl with a creamy orange dip is also on the platter. — Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

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

21. Lemon Bundt Cake

An overhead image of a partly sliced glazed Bundt cake on a black plate. — Credit...Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.

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

22. Slow Cooker BBQ Pulled Pork

A side image of three pulled-pork sandwiches on a cutting board. An open bottle of hot sauce sits in the background. — Credit...Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

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

23. Root Beer Rickey

Two clear tall glasses hold ice and an amber liquid. They cast their shadows over a white backdrop. A spent lime half sits off to the side. — Credit...Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

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

Recipe: Root Beer Rickey

24. Cucumber-Avocado Salad

A white plate with a mixture of sliced cucumber, avocado and crushed red pepper flakes. A silver spoon is dipped into it. — Ali Slagle’s cucumber-avocado salad.Credit...Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

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

25. Pickle Lemonade

Clear glasses with a light yellow beverage in them also contain ice, a yellow lemon slice and a green pickle spear. A pitcher of the liquid stands behind the glasses. — Credit...Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.

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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