Labor Day

Cookbook author and meat authority Bruce Aidells created this recipe exclusively for Epicurious. Aidells' garlic and fresh herb rub and bacon-infused barbecue sauce make for ribs that burst with flavor, while his cooking method—the ribs are baked first then quickly finished on the grill or in the broiler—means home cooks can make tender, meaty ribs without a lot of fuss. The recipe makes 2 cups of barbecue sauce, but you'll need only about 1/2 cup to glaze the ribs. Aidells recommends serving the extra sauce alongside the ribs, and holding onto any leftovers, which can be kept, covered, in the refrigerator for 2 weeks. "It's a great thing to have around for other barbecues," says Aidells. "And you can use the sauce to rewarm leftover ribs by gently heating the ribs in the sauce." For more on Aidells' ribs, rub, and barbecue sauce, see Classic Recipes: Barbecue Ribs and Barbecue Sauce.

Cooking on a bed of salt helps evenly conduct the high heat and infuse the shrimp with seasoning.

Bartender's Notes: As you read through this recipe, you'll notice that it mirrors pretty classic margarita proportions … with the addition of orange bitters. Bitters work their magic here, as they do in many drinks, by adding depth, complexity and balance to otherwise pretty simple ingredients. And when you're mixing a drink with mezcal, that depth, complexity and balance are the hardest parts to achieve.

The smoky flavor of the fish combined with a sweet maple sauce and mustardy potatoes adds up to a rustic fall meal that will win raves. Inspired by the open-fire plank-cooking techniques of northwest Native American cultures, this nontraditional version uses the oven instead of the grill. Be sure to presoak the plank overnight to prevent flare-ups, and if you don’t have a plank, fear not: many Epi members report great success simply roasting the salmon in a pan with the glaze.

This soul-satisfying, butter-crusted, fruit-filled dessert is a straight-up American classic. The flaky, beautifully woven topping offers a tempting peek of whole cherries in all their fresh, tart glory, with none of the gelatinous, sticky-sweet filling you find in most cherry pies. It’s so easy and popular you might want to double the recipe and make two.

With just a few ingredients, many of which are probably already in your pantry, you get a satisfying and flavor-packed meal with this steak and slaw combo. Red jalapeños are simply the ripe form of the green ones, and either version works in this slaw. If you’re nervous about the heat, remove the seeds and veins from the peppers or use one instead of two. Serranos make a spicier substitute.

Serious about pulled pork? Do it right with this hard-core recipe, which seasons the meat in three stages, so that each bite is flavorful and tender. Serve on a toasted bun with the coleslaw.

Grilled nectarines add an unexpected sweetness to this summer dish. The smoky, buttery scallops and caramelized fruit give farmers’ market corn and tomatoes a new way to shine. And it gets a kick from piment d’Espelette, a French hot red chile ground into a powder, and available at specialty foods stores; but chili powder is a fine alternative.

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!

Soy sauce, sriracha, hoisin, and Asian sesame oil assert an Eastern influence on the traditional burger. Since the burgers and sauce can both be made ahead of time, this is a versatile, no-fuss meal perfect for a dinner party or after-work bite. With the lettuce, bell pepper, carrot, and cilantro in separate bowls, guests can customize their burgers as they please.

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.

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.

Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams. Molasses adds sweetness and a lovely depth of flavor.

Choose baby backs or spareribs, then follow our three simple steps: Season, bake, and grill.

Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.

Fig trees love warmer climates. However, for the adventurous northern gardener, the best way to grow figs is in a container that can be placed outdoors in warm weather and then brought indoors to winter. The best variety of fig tree for a container is the Petite Negri fig. It's a small- to medium-sized black fruit with sweet, red flesh. If you have great weather, Mission figs are superb. The natural sweetness of figs goes well with pork tenderloin in this dish. If you like, use sturdy fresh rosemary branches (as from the Tuscan variety) for the skewers.

We mix finely ground oats and almonds into the biscuit dough for extra texture, flavor, and nutritional value.