Memorial Day

Where a margarita is usually sweetened with orange liqueur, the Rosalita uses bittersweet amaro. This version is chilled in your freezer before it heads to the blender with a big scoop of ice.

For this grilled tofu recipe, allspice, thyme, garlic, brown sugar, and Scotch bonnet peppers join together in an aromatic marinade that’s spicy and warm.

This is my version of a veggie burger—using the meatiness of seared clusters of maitake mushrooms gives an additional layer of umami with a miso glaze.

For an outdoor dinner, most people would expect you to serve grilled vegetables with a straightforward dip, but here I’ve done something slightly more unexpected and paired barely-cooked vegetables with a grilled dip.

In this recipe, pineapple makes a fantastic marinade that caramelizes on the grill to create a tasty crust on chicken breast.

Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or huaraches.

An easy press-in Nilla wafer crust cradles a silky layer of fresh banana cheesecake, which gets topped with a light and fluffy sour cream whip.

Some would call showering potato salad with potato chips “gilding the lily.” We would call it “extremely sensible and incredibly tasty.”

Grill your corn right away over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the cooler and stay warm for hours.

Keep it simple and light with this large-format play on the Daiquiri, where the dial is turned all the way up with the addition of black tea and dried citrus.

Charring cauliflower on the grill turns the exterior crisp and golden, while the internal flesh becomes sweet and nutty. Cutting the head into wedges first maximizes the caramelized surface.

A salty, crumbly pistachio topping; juicy macerated fruit; and yes, store-bought ice cream combine for a back-pocket dessert that might feel a bit like cheating but is so good nobody will care.

The key to these juicy steaks is to flip them often, so the fat renders evenly without overcooking the meat. And don’t sleep on that herb salad—it adds freshness to the sticky-salty-sweet pork.

This refreshing nonalcoholic drink recipe is flexible and easy to make. Adjust the sweetness levels to your taste and swap in whatever ripe fruit you have on hand.

Aguas frescas, water-based fruit drinks, are a cool way to make your fresh fruit go further—especially in the summertime when you might have a larger watermelon than you know what to do with, or peaches that are starting to shrivel.