Our 26 Best Labor Day Recipes to Send Off Summer

Fire up the grills for the end-of-summer cookouts and barbecues

Labor Day marks the end of summer—and the summer grilling season—and back to school for many Americans. To fete the end of the sunny season, gather with friends and family and fire up the grills for a celebratory barbecue or cookout. We've compiled a list of the best recipes to try this Labor Day, from burgers to baked brie and white sangria.

Thai Fish Burger
Thai Fish Burger
"Combining a mild fish like cod with store-bought curry paste, cilantro, and kaffir lime makes for an incredibly flavorful patty, and serving it with a simple topping of thinly sliced cucumbers, red onion, and cilantro tossed with nuoc cham (a classic Vietnamese dipping sauce made from garlic, chile, sugar, fish sauce, and lime) is my ideal summer meal." —Farideh Sadeghin, test kitchen director Get the recipe for Thai Fish Burger »Farideh Sadeghin
Fried Anchovy-Stuffed Zucchini Blossoms
Fried Anchovy-Stuffed Zucchini Blossoms
Light and airy, with a subtle squash flavor, zucchini blossoms are wonderful to cook; they make a flavorful, delicate appetizer when stuffed with salty anchovies and fried. Since the blossoms have a short shelf life, use them within a day of purchasing. Be sure to remove the stamens before working with them. This recipe first appeared in our June/July issue along with Sophie Brickman's story "Feast for Life." Get the recipe for Fried Anchovy-Stuffed Zucchini Blossoms »Landon Nordeman
Fried Chickpea-Battered Potatoes (Bhajiya)
Fried Chickpea-Battered Potatoes (Bhajiya)
For this Mumbai street-food snack from Raghavan Iyer, chunks of potato are dredged in a light chickpea-and-rice-flour batter that is spiced with turmeric and chile powder. The potatoes are then deep fried until a golden crust forms and served with cilantro and tamarind chutneys. The spiced batter can be also used for other vegetables such as cauliflower and broccoli florets, sliced plantain, and eggplant. Get the recipe for Fried Chickpea-Battered Potatoes (Bhajiya) »Ingalls Photography
Baked Brie with Raspberry Jam
Baked Brie with Raspberry Jam
There's a reason this recipe is a classic party appetizer: crowned with jam and wrapped in puff pastry, a wheel of brie turns into a gooey, irresistible treat that's great eaten with crackers or toast. Get the recipe for Baked Brie with Raspberry Jam »Farideh Sadeghin
Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios
Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios
Grilled Peach with Rosemary, Smoked Country Ham, and Toasted PistachiosMatt Taylor-Gross
White Sangria
Memorial Day White Sangria
Choose a high-acid, no-oak sauvignon blanc or similar white for this sophisticated version of the party wine drink from bartender Jon Santer of Prizefighter in Emeryville, California. Get the recipe for White Sangria »Matt Taylor-Gross
Grilled Bone-In Rib Eye
Grilled Bone-In Rib Eye
Chef José Andrés likes to season his steak after it cooks, claiming that this helps to accentuate the flavor of meat, and particularly this slow-grilled, smoky rib eye. Get the recipe for Grilled Bone-In Rib Eye »Matt Taylor-Gross
Grilled Artichokes
Grilled Artichokes
This is a recipe you should double or even triple. Trust us. Most of the preparation is done in advance, leaving just a brief sear over high heat to finish—perfect for while you're waiting for the fire to die down. Get the recipe for Grilled Artichokes »Matt Taylor Gross
Grilled Pineapple Margarita
Grilled Pineapple Margarita
The Margarita is essential to America's canon of summertime drinks, and adding a grilled element makes it that much more American. Burnished pineapple adds a rich layer of fruitiness while mezcal lends a veil of smoke and spice. For even more smoke and spice, add a salt rim laced with chile powder and coriander. Get the recipe for Grilled Pineapple Margarita »Eric Medsker
Char-Smoked Baby Back Ribs
Grilling, Smoked Ribs
Grilling then smoking these ribs gives them an intense crust and soulful flavor. Get the recipe for Char-Smoked Baby Back Ribs »Michael Turek
Grilled Corn and Ricotta Dip
Grilled Corn and Ricotta Dip
Nothing tops bubbling, hot-from-the-oven cheese dip—unless that dip is also loaded with fresh, sweet, lightly charred summer corn and fresh herbs. Get the recipe for Grilled Corn and Ricotta Dip »Matt Taylor-Gross
Red Sangria
Memorial Day Red Sangria
For his riff on the classic Spanish wine-based drink, Jon Santer of Prizefighter in Emeryville, California, layers on more fruity flavors with French apéritif Lillet Rouge and the orange cognac-based liqueur Grand Marnier. Get the recipe for Red Sangria »Matt Taylor-Gross
Watermelon and Tomato Salad
Watermelon Tomato Salad
Chef Bill Smith of Crook's Corner, a restaurant in Chapel Hill, North Carolina, serves a version of this refreshing dish during the late summer. Smith says he developed the salad after paying a visit to a few of his former cooks in Mexico, where he discovered a range of dishes that melded sweet, spicy, and sour flavors. Get the recipe for Watermelon and Tomato Salad »Matt Taylor-Gross
Charred Cabbage Slaw
Houston, Chris Shepherd, Grilling, Cabbage Slaw
In this offbeat slaw, raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy, spicy-sweet-salty dressing goes well with the charred bits. Get the recipe for Charred Cabbage Slaw »Drew Anthony Smith
Pickled Stone Fruit and Burrata Flatbread
Pickled Stone Fruit and Burrata Flatbread
A light vegetarian lunch, or even savory summer dessert, the sugary pickling brine in this recipe helps the peaches and plums caramelize on the grill. Get the recipe for Pickled Stone Fruit and Burrata Flatbread »Michael Turek
Grilled Lobster with Garlic-Parsley Butter
Grilled Lobster with Garlic-Parsley Butter
In this perfect summer recipe, lobster is flash-grilled, then poached in its own shell in a pool of melted garlic-parsley butter. Get the recipe for Grilled Lobster with Garlic-Parsley Butter »Mark Roper
Giant Fennel-Chile-Rubbed Steak
Fennel Chile Rubbed Steak, Grilling
This T-bone steak is grilled with a simple rub of ground fennel seeds, black peppercorns, and red chile flakes. Get the recipe for Giant Fennel-Chile-Rubbed Steak »Michael Turek
Potato Salad with Red Onion
Potato Salad
This cool, creamy potato salad is spiked with pickle relish and red onion. Get the recipe for Potato Salad with Red Onion »Matt Taylor-Gross
Potato Salad Hot Dog
Potato Salad Hot Dog
You've probably gone to a barbecue where you've eaten both potato salad and hot dogs—just not together. That changes now. Get the recipe for Potato Salad Hot Dog »Farideh Sadeghin
Spice-Rubbed Chicken With Duck Sauce
Spice-Rubbed Chicken With Duck Sauce
The fiery chile-based rub on this chicken is balanced by a basting of sweet-sour duck sauce. Get the recipe for Spice-Rubbed Chicken with Duck Sauce »Laura Sant
Warm Red Potato Salad
Warm Red Potato Salad
Tender grilled red-skinned potatoes are doused in herb vinaigrette in this warm salad. Get the recipe for Warm Red Potato Salad »Laura Sant
Blueberry Crisp
Blueberry Crisp
This easy-to-make crisp is the best thing we make with blueberries. Get the recipe for Blueberry Crisp »Nicole Franzen
Grilled Strawberries
Grilled Strawberries
Roasting strawberries over mellow, barely glowing embers turns them from bright red bulbs to plump crimson pillows of deeply sweet juice. Get the recipe for Grilled Strawberries »Matt Taylor-Gross
Grilled Cantaloupe with Peach Agrodolce
Houston, Chris Shepherd, Grilling, Cantaloupe
In this elegant dessert, cantaloupe is grilled until it caramelizes and is then dressed with agrodolce, a sour-sweet Italian sauce made by reducing vinegar and sugar. Get the recipe for Grilled Cantaloupe with Peach Agrodolce »Drew Anthony Smith
The "Grill Everything but the Burger" Brisket Burger
The "Grill Everything but the Burger" Brisket Burger
The all-brisket patty for this burger—from San Francisco's Wes Rowe, a pop-up burger slinger—is grilled, but in a cast-iron pan over the flame. Get the recipe for The "Grill Everything but the Burger" Brisket Burger »Michael Turek
Grilled Oysters with Pecorino and Shaved Bottarga
Oysters, New Orleans, Thanksgiving
Believed to increase fertility, these half shells evoke images of romance. Grill them for your lover and sprinkle some pecorino and bottarga before serving. Get the recipe for Grilled Oysters »Christina Holmes
Peaches and Strawberries Mascarpone
Peaches and Strawberries Mascarpone
At once rustic and refined, this technique amplifies the inherent sweetness of the fruit. The mascarpone-mint leaf combo brings a rich yet uplifting twist. The more ripe your fruit, the better it will caramelize. Get the recipe for Peaches and Strawberries Mascarpone »Matt Taylor-Gross