Memorial Day

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

When you’re not in the mood to do much work, you need a marinade that does the work for you.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

The crosshatch pattern isn’t just for show (even though it does look cool)!

This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.

Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear.

Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both?

Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it.

Want crispy-spicy chicken wings without having to deep-fry at home? We got you.

Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home.

The classic we all know and love—but better.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.

It’s two ingredients and the most refreshing thing you’ll drink this summer.

The yogurt tenderizes the chicken as it sits, so the further in advance you make it, the better!

AKA fruit sandos, the delightfully squishy Japanese dessert we can’t get enough of.