Best Memorial Day Recipes: New York Times update

Our Best Memorial Day Cookout Recipes Strawberry shortcake, pasta salad, coleslaw and more recipes to kick off summer. Here’s what to make for picnics, barbecues and gatherings this long weekend. Credit... Rachel Vanni for The New York Times. Food Stylist: Spencer Richards. For the unofficial start of summer, these dishes with fresh, bold flavors give you plenty of time to spend with friends and family on Memorial Day, which falls on May 25 — and won’t leave you stuck in the kitchen while everyone else is having fun. Many of the recipes are meant to be prepared ahead and simply set out, while others are best grilled as you chat with guests. Credit... Christopher Testani for The New York Times. Food Stylist: Monica Pierini. No summer event is complete without potato salad, and this one, which came from the chef Millie Peartree’s mother, Millie Bell, is especially excellent. Sweet relish and mustard add a zip against the fork-tender potatoes. Served cold, it’s the perfect counterpoint to warming days. Recipe: Classic Potato Salad Credit... Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell. A melding of two Spanish tapas — head-on shrimp cooked on a plancha and camarones al ajillo (sizzled garlic shrimp) — this recipe from Steven Raichlen brings out the best in these crustaceans, searing them against hot metal so that the edges roast up sweet and crisp. Skip the flambéing if it makes you nervous. It’ll all still be delicious. Recipe: Shrimp a la Plancha Credit... Rachel Vanni for The New York Times. Food Stylist: Spencer Richards. This very easy salad from Mark Bittman is crunchy-salty-sweet heaven. Toss in diced avocado or a can of beans (or both!) if you’re feeling it. Recipe: Corn Salad With Tomatoes, Feta and Mint Credit... Armando Rafael for The New York Times. Food Stylist: Simon Andrews. This stunner from Millie Peartree bursts with the tang of pineapple caramelized in buttery brown sugar. Made from a simple batter that uses both milk and thick Greek yogurt, the cake is simultaneously sturdy and light, perfect for toting anywhere and enjoying after a big meal. Recipe: Pineapple Upside-Down Cake Credit... David Malosh for The New York Times. Food Stylist: Simon Andrews. Consider this a petition to make kimbap, or Korean seaweed and rice rolls, your go-to summer snack. Its portability makes it ideal for cookouts and picnics, and its adaptability makes it a crowd-pleaser. Traditional fillings include Spam, fish cake and canned tuna, but really, improvisation is key. Recipe: Kimbap Credit... Christopher Testani for The New York Times. Food Stylist: Simon Andrews. The best part of a stellar margarita is how easily it comes together. This classic version, from Rosie Schaap, shakes together just tequila, lime juice and triple sec for a refreshing and welcome beverage to pair alongside grilled meats. (If you’re abstaining, Gabriella Lewis’s limonada and Zainab Shah’s nimbu pani hit similar sweet-sour notes without the alcohol.) Recipe: Margarita Credit... Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. A cloyingly sweet fruit salad this is not. Instead, Kay Chun pairs fresh fennel with honey and citrus for something that’s refreshing, surprising and generous. You can use any fruit you like, and let it sit for hours. It’ll only improve with time. Recipe: Savory Fruit Salad Credit... Armando Rafael for The New York Times. Food Stylist: Simon Andrews. For a spicier spin on classic barbecued chicken, try this dish from Rick A. Martinez. Sauced with a sweetened chipotle blend, the chicken develops a smoky char. His version calls for quick-cooking boneless chicken thighs, but you can apply the glaze to any cut and grill accordingly. Recipe: Tajín Grilled Chicken Credit... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. If you’re not a fan of potato salad, or if you’re just a chickpea lover, let this recipe be your go-to for the long weekend. Lidey Heuck uses Greek yogurt instead of mayonnaise, and plenty of lemon juice and herbs for a light, refreshing bite that ensures everyone will have plenty of room for barbecue. Recipe: Chickpea Salad With Fresh Herbs and Scallions Credit... Michael Kraus for The New York Times For those who prefer a savory sip, try Tim Weiner’s version of the michelada. Add lime juice, Tabasco, Worcestershire sauce, soy sauce, a pinch of black pepper and maybe a dash of Maggi to a glass, and then top with ice and beer. Recipe: Michelada Credit... Dane Tashima for The New York Times. Food Stylist: Barrett Washburne. Rhubarb’s short season is here, and the tart stalks star in this easy dessert, rich with butter and almonds, from Yossy Arefi. (Try this recipe if you prefer pecans.) To make it taste really special, top it with homemade ice cream, using Melissa Clark’s delicious formula. Recipe: Browned-Butter Rhubarb Crisp Credit... Armando Rafael for The New York Times Hetty Lui McKinnon turns quick-pickled red onions and raisins into a v