Grilled Bone-In Rib Eye
MATT TAYLOR-GROSS
Recipes

Our 26 Best Labor Day Recipes to Send Off Summer

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

By SAVEUR Editors


Published on August 8, 2017

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 the Thai Fish Burger »

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 »

Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios
Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios

Inspired by the classic combination of prosciutto and melon, chef John Karangis of Union Square Events created this elegant summer appetizer that marries the sweetness of smoky grilled peaches with salt-cured Italian ham. Get the recipe for Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios »

Memorial Day White Sangria
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 »

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 »

Grilled Artichokes
Grilled Artichokes

Matt Taylor Gross

Grilled Corn and Ricotta Dip

Matt Taylor-Gross

Memorial Day Red Sangria
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 »

Watermelon Tomato Salad
Watermelon and 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 »

Houston, Chris Shepherd, Grilling, Cabbage Slaw
Charred Cabbage Slaw

In this offbeat slaw from chef Chris Shepherd of Underbelly in Houston, 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 »

Grilled Lobster with Garlic-Parsley Butter
Grilled Lobster with Garlic-Parsley Butter

Grilled Lobster with Garlic-Parsley Butter

Fennel Chile Rubbed Steak, Grilling
Giant Fennel-Chile-Rubbed Steak

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 »

Potato Salad
Potato Salad with Red Onion

This cool, creamy potato salad is spiked with pickle relish and red onion. Get the recipe for Potato Salad with Red Onion »

Potato Salad Hot Dog
Potato Salad Hot Dog

Throw this easy, gherkin-flecked potato salad on a hot dog, or simply eat it on it’s own. Get the recipe for Potato Salad Hot Dog »

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 »

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 »

Blueberry Crisp
Get the recipe for Blueberry Crisp

If you are lucky enough to find yourself with an overabundance of blueberries, this easy-to-make crisp is a delicious way to prepare them. It can also be made with peaches, plums, or other summer berries. Get the recipe for Blueberry Crisp »

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 »

Houston, Chris Shepherd, Grilling, Cantaloupe
Grilled Cantaloupe with Peach Agrodolce

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 »

OystersGrilled
Grilled Oysters

Oysters are the perfect aphrodisiacs to have on Valentine’s day. 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 »

Peaches and Strawberries Mascarpone
Burnt Peaches and Plums with Mascarpone and Hazelnuts

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. Look for freestone peaches that will let you remove the pits easily. Mallmann says: “Let them burn a bit without touching them. Don’t flip and flop.” Get the Recipe for Burnt Peaches and Plums with Mascarpone and Hazelnuts »

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.