Best Memorial Day Recipes

strawberry mark shortcake, alimentary paste salad, slaw and sir thomas more recipes to kick off summer. Here’s what to make for picnics, barbecues and gatherings this long weekend.

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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 need only the most basic of baking ingredients, no special equipment and, of course, the best strawberries summer has to offer.

Recipe: Strawberry Shortcake

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 will work well.

Recipe: Ranch Water

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

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

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

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

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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