It’s nearly here–Labor Day. That last hurrah for the summer, before the days start to lose their sun-drenched glory. And by Labor Day, you might’ve had your fill of burgers and dogs, right? We’ve gathered up a list of other delish recipes for grilling and eating during those dog days. You know what we always say–make Frosé while the sun shines, darling. Without further ado, our 15 best Labor Day recipes.

All the fixings for a New England clambake - lobster, clams, potatoes, corn, lemon - scattered on a white surface.
Erin Kunkel
1 of 15

New England Clambake

This New England clambake, made with clams, lobster, Old Bay, sweet corn, and potatoes, is a summer classic that’s easy to make at home. No sand or surf required.
Recipe

This New England clambake was great! Followed directions and added some shrimp in because why not? Huge hit! Definitely making this again!!!.–Anna


A sliced grilled flank steak with a bowl of seasoning mix and a knife on the side.
Alex Farnum
2 of 15

Grilled Flank Steak with Chile Rub

This grilled flank steak with chile rub relies on a quick and easy dry rub of cumin, coriander, paprika, garlic, and cayenne rather than a long-soaking marinade so you can toss it together at the last minute without hassle. Perfect for tacos.
Recipe
A white bowl filled with pimento cheese and some saltine crackers topped with the cheese next to the bowl
Jennifer Davick
3 of 15

Barbecue Pimento Cheese

This barbecue pimento cheese may just be the best thing that could happen to you today. One taste of this slightly spicy take on a classic Southern spread with a cult following and you’ll understand.
Recipe

I made this BBQ pimento cheese for a party recently, and to say it was an enormous hit is an understatement. No fewer than 15 people asked for the recipe, and when there was no more cheese ball, one of my guests rolled up every single one of the leaves resting underneath (radiccio, cabbage, etc.), and ate those too.–Val


A partially sliced smoked coffee brisket on a wooden cutting board with a meat fork resting beside it.
Leigh Beisch
4 of 15

Smoked Coffee Brisket

Smoked brisket with coffee takes a few of our favorite things and combines them into a meltingly tender, spicy, and smoky masterpiece.
Recipe
Two beer can chickens sitting on cans of beer in aluminum tray, a tray of smolder wood chips nearby.
Sarah Servold
5 of 15

Beer Can Chicken

Beer can chicken, whether cooked on the grill or in the oven, produces the most tender fall-off-the-bone chicken you've ever tried.
Recipe
A white porcelain bowl filled with creamy red potato salad, topped with sliced scallions and a serving spoon resting inside
Kathryn McCrary
6 of 15

Creamy Red Potato Salad

Small red potatoes hold their shape well and make the prettiest salad. Swapping in some sour cream for mayonnaise lightens up this summer staple. The salad is best made ahead of time and chilled a few hours before serving.
Recipe

This was a spectacular little red potato salad, with flavor that surprises due to its simple ingredients. Made it last night and it was a hit with everyone. I used a quite large lemon, and white Italian vinegar rather than simple white distilled. So easy to make – this one will go into the rotation.–Kelly


A close up of two serving spoons in a bowl of corn, lima beans, chopped peppers, red onion and cherry tomatoes, dressed with parsley, mint, and dressing.
Beatriz da Costa
7 of 15

Succotash Salad

The dressing is a moment to create flavor. The heavy cream is for texture, the Champagne vinegar for taste. It lends itself well to the many components that make up the salad itself.
Recipe
A platter of pickle-brined fried chicken with pieces of dill pickle, and a bottle of beer.
Peter Frank Edwards
8 of 15

Pickle-Brined Fried Chicken

If you've never tried pickle-brined fried chicken, it needs to go to the top of your must-make list. Now.
Recipe
A carved wooden bowl filled with barbecue potato chips.
Frankie Frankeny
9 of 15

Barbecue Potato Chips

Yes, homemade potato chips are great but if you don’t feel like deep-frying, instead try spicing up a few bags of regular store-bought chips. The quality of the spice is the most important thing, so make sure your paprika is fresh and intensely fragrant. I like to use the very smoky Spanish paprika called Pimentón de la Vera.
Recipe
Five ears of grilled corn on the cob in their husks, sprinkled with cilantro.
Sonyakamoz
10 of 15

Grilled Corn on the Cob

This one's a backyard party classic that I've put a new spin on. Corn on the cob is cooked in the husk, then slathered with plenty of cilantro-lime pesto.
Recipe
A tall plastic cup filled with frosé or frozen rosé on a wooden table.
The Co-Op Sullivan’s Island
11 of 15

Frosé ~ Frozen Rosé

This easy frosé recipe is essentially a quick and easy rosé slushie made with frozen fruit and rosé wine. It's our go-to drink of the summer.
Recipe
A dark chocolate cream pie partially covered with whipped cream and a knife and a bowl of whipped cream on the side.
America’s Test Kitchen
12 of 15

Dark Chocolate Cream Pie

This dark chocolate cream pie is made with bittersweet and unsweetened chocolate. Think of it as a grown-up riff on classic chocolate cream pie.
Recipe
A spoon resting in a dish of cornmeal drop-biscuit peach cobbler.
Jim Henkens
13 of 15

Old-Fashioned Peach Cobbler

This old-fashioned peach cobbler is made with peaches, flour, milk, sugar, and a surprise trick to make the surface irresistibly crackly and crisp. It's the best cobbler we've ever tried.
Recipe

I didn’t actually believe peach cobbler could be improved upon but this recipe showed that it could. It is the best cobbler I have ever tasted and according to my husband his new favorite as well. The crunchy top is the bomb.–Cleo


Caramel apple slab pie in a large metal sheet pan, on a wire rack with a pie knife.
Emulsion Studio
14 of 15

Caramel Apple Slab Pie

Slab pies are perfect for feeding a crowd–or a small group of people who just really, really love pie. My take on the American favorite includes caramel-coated apples and raisins, covered with a nutty crumble topping.
Recipe
Three pieces of Cheryl Day's s'mores bars on individual fluted plates
Angie Mosier
15 of 15

Cheryl Day’s S’mores Bars

These easy s'more dessert bars are every bit as good as the classic childhood campfire treat. Toasted meringue and creamy chocolate filling are piled atop a buttery graham cracker crust for the full experience. No fire required, but you will need plenty of napkins.
Recipe



About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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