Memorial Day
Salad Sandwiches with Ranch Spread
This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.
By Jenny Rosenstrach and Andy WardPhotography by Alex Lau
Broccoli Pesto Pasta
This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.
By Dawn PerryPhotography by Alex Lau
Grilled Vegetable Salad with Raw Green Mole
This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.
By Gerardo GonzalezPhotography by Christopher Baker
Strawberry-Lemon Lattice Pie
Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice).
By Alison RomanPhotography by Christopher Testani
Strawberry-Cucumber Ice Pops
Using frozen strawberries ensures a consistent sweetness and vibrant red color.
By Dawn PerryPhotography by Alex Lau
Deviled Eggs With Crispy Shallot Gremolata
You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.
By Alison RomanPhotography by Alex Lau
BA's Best Buffalo Wings
Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne in our best hot wings recipe. This is part of BA's Best, a collection of our essential recipes.
By Dawn PerryPhotography by Alex Lau
Cheesy Chicken Meatball Sliders
Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.
By Bon AppétitPhotography by Alex Lau
Grilled Chicken Wings with Vinegar and Chiles
These wings are hot, sweet, and tangy.
By Claire SaffitzPhotography by Alex Lau
Veggie Burger
Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.
By Dawn PerryPhotography by Matt Duckor
Chicken Wings with Spicy Peanut Sauce
“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor
By Alison RomanPhotography by Danny Kim
The Burger Deluxe
Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.
By Chris MoroccoPhotography by Marcus Nilsson
Herbed Grilled Chicken Wings
An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.
By Alison RomanPhotography by Peden + Munk
Watermelon Limeade
Watermelon's natural sweetness gets a little boost from agave syrup instead of refined sugar in this refreshing summer beverage.
By The Bon Appétit Test KitchenPhotography by Yossy Arefi
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