Memorial Day
Savory Summer Tarts
These versatile small tartlets can take top billing for a light lunch or play appetizer to a lazy weekend brunch. A creamy custard forms the backdrop for three fillings: goat cheese and tomato; crab and tarragon; and pea, onion, and pancetta. The empty pastry shells can be baked up to a day in advance, then filled and finished when you’re ready to eat. Pack them for a picnic—they’ll easily travel!
Lattice-topped Strawberry-Rhubarb Pie
When strawberries and rhubarb are at the peak of freshness, buy some, if only to make this pie. Be mindful of adding water slowly to the dough to achieve flaky perfection. Depending on the room temperature and humidity, the dough may need less or more water than the recipe calls for.
Berry Cobbler
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.
By Dianne Rossomando
Fruit Crisp
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.
By Dianne Rossomando
Grilled Shrimp With Honey-Ginger Barbecue Sauce
Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but our recipe developer, Alexis Touchet, who grew up in shrimp country in southwest Louisiana, thinks shell-on shrimp are better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy.
By Alexis Touchet
Best-Ever Barbecued Ribs
Choose baby backs or spareribs, then follow our three simple steps: Season, bake, and grill.
By The Bon Appétit Test Kitchen
Grilled Flatiron Steaks with Tomatoes and Tapenade
An assertive wet rub gives these steaks a nice crust on the grill. And the spice from the meat pairs with the pungency of the tapenade to play deliciously against the tomatoes and watercress. (Bonus: The tapenade is great on fish, chicken, and, well, anything savory.)
By Jeff Carciello
Chia Limeade
By The Bon Appétit Test Kitchen
Eggy Potato Salad with Pickles
Sweet pickle juice and a mashed consistency give this Southern potato salad, inspired by one at Sally Bell's Kitchen, its character.
By Jenny Rosenstrach and Andy Ward
Simple Smoked Beef Short Ribs
This simple recipe did not take the blue ribbon at any barbecue contest. It did come in third—by 2 points…in the Anything Butt Brisket category. In that category, you could barbecue anything but brisket and sirloin. Chef Paul chose to do beef short ribs, and almost everybody said he didn't have a chance of winning or even placing because he was going up against beef tenderloin, rib-eyes, T-bones, and porterhouse steaks. What did they know?!
By Ardie A. Davis and Paul Kirk
Grilled Corn Pico de Gallo
By Marcela Valladolid
Grilled Pineapple Salsa
My aunt Martha swears that this smoky, sweet, tropical salsa takes her back to Yucatán no matter where she is when she makes it. It works especially well with Cilantro Tandoori Chicken, but it will enhance any grilled fish or meat. If the grill's fired up, throw the pineapple right on it; a grill pan will do just fine if you're cooking indoors.
By Marcela Valladolid
Florence’s Potato Salad
If making this in advance, wait to add the cucumber until just before serving.
Barbecued Baby-Back Ribs
You can cook the ribs a day ahead and store them, wrapped in plastic, in the refrigerator; bring them to room temperature before grilling.
Grilled Rib Chops with Mojo Sauce
Serve this dish with a platter of mixed garden tomatoes drizzled with olive oil and sprinkled with coarse salt.
Baked Beans
No potluck meal or barbecue is complete without baked beans. These cook for a long time but need very little attention. The result is well worth the wait.
Potato Salad
This salad uses Oven Potatoes rather than fluffy, starchy boiled potatoes. The difference is that the potatoes, browned with the help of a little oil and cooked without water, are crusty, giving the salad a new texture. Dress the salad with either mayonnaise or vinaigrette. A little dry rub on the potatoes will add robust flavor and rusty color to the dressing, a perfect side for lightly seasoned meats and fish. If you’re serving potato salad with peppery rubbed cheater BBQ, season the potatoes only with salt and skip the dry rub. One dry-rubbed menu item per meal is usually plenty.
Cheater BBQ Slaw
There are two classic styles of slaw—vinegary and creamy mayonnaise—and probably more than a few hundred variations of each. Our cheater slaw combines the two classic styles, which you can easily push to one side or the other. We go light on the mayo and make it sweet and tangy. If you prefer creamier, add more mayo. If you want a vinegary slaw, simply substitute water for the mayo. See the recipe as a blueprint for your own creative preferences. We redesign it all the time by tossing in an extra ingredient or two. The usual suspects are chopped fresh parsley, fresh cilantro, shredded carrots, chopped bell pepper, bits of fresh jalapeño pepper, chopped chipotle pepper in adobo sauce, green apple chunks, sliced green onion, celery, and blue cheese crumbles.