59 Classic Labor Day Recipes Every Cookout Needs

It’s that time of year again. Call your family and friends—and get ready to fire up the grill one more time for an all-out cookout. Although we’re year-round grillers (and will be cooking outdoors well into the fall and winter months), Labor Day is an opportunity to host an extra special get-together. Need a few menu ideas for a crowd? We like to start our barbecue with summer appetizers, move on to meaty mains like BBQ ribs or grilled chicken and finish the night with a few good, old-fashioned desserts. We’re not saying ‘goodbye’ to summer—we’re celebrating it! And, while party is sure to look a little different, there are some classics that always deserve a spot on the table, like these versatile burgers. You can load them up with traditional fixings (like American cheese, lettuce, tomato and red onion) or deck them out with the most-outrageous toppings you can think of. Either way they’ll be delicious—and loved by all!

We love this cookout-ready technique that delivers tasty results—with little-to-no cleanup!

This Grilled Mahi Mahi with Summer Squash Salsa is a light, fresh option for your Labor Day cookout, perfect for balancing out heartier dishes. Packed with seasonal veggies and grilled to perfection, it's a flavorful way to keep things breezy and bright.

Penne gets tossed in a tangy mayo and Dijon dressing then loaded up with red and yellow grape tomatoes, sweet corn, rainbow bell peppers and banana peppers for a salad as colorful as its name. It's a bright, no-cook side that comes together in 30 minutes and travels well to any cookout.

These grilled pizzas are slathered with summery pesto and fresh tomatoes — perfect for your end-of-season cookout.

Marinate your wings in an easy sweet-and-spicy mixture, then grill them in a foil pack for mess-free cooking (you’ll still need napkins for eating, though!).

Graham crackers get loaded with chocolate spread, marshmallow cream, mini marshmallows, caramel chips, chocolate chips and toffee bits then sandwiched together and melted right on the grill. It's a fun sheet pan twist on the campfire classic that turns out 15 gooey sandwiches in about 35 minutes.

It just wouldn’t be an end-of-summer cookout without a few classics, coleslaw being one of them. Trisha’s version is tangy and crunchy, perfect with whatever you’re grilling up.

A unique take on traditional grilled skewers! Marinated in rosemary, basil, mint and garlic sauce, these salmon skewers are tender and the perfect thing to make to satisfy everyone at the barbecue.

This Grilled Zucchini with Yummy Lemon Salt is a healthier veggie option that pairs effortlessly with most grilled meats, making it a smart, zesty addition to your Labor Day cookout spread.

Looking for a simple twist on grilled ribs? Michael Symon uses buttermilk powder and a mix of dried spices from the pantry to give them a Ranch-inspired flavor.

The secret to Bobby's boldly flavored burgers? A spice rub that gets sprinkled directly onto each patty before grilling.

Grilled pizza comes together quickly using store-bought dough and your fave toppings, no pizza oven required!

Save the space on your grill for hamburgers and hot dogs — without giving up BBQ chicken. Valerie cooks hers in the oven, while basting it with a sweet-and-spicy, homemade apricot BBQ sauce.

What’s the one thing you probably haven’t grilled all summer? Turkey. We like turning it into bacon-wrapped kebabs — for sandwiches!

Michael Symon has the perfect method for grilling steak: sear it over high heat then let it cook to the desired internal doneness over low heat. This keeps the beef nice and juicy.

A tasty twist on classic potato salad? Add some Italian flavors! Ree tosses in Parmesan and mozzarella cheeses, basil and pepperoni. Yum!

This kicked-up, grilled corn tastes great eaten right from the cob (stick a popsicle stick into one end for easier handling!) but it also makes a great salad. Simply cut the corn off the cob after you char it and then toss it with the other ingredients.

These meatless burgers are ready in a flash, leaving you enough time to make a homemade special sauce for topping them.

Late-season tomatoes, which tend to be extra-sweet and juicy, are perfect for Ina’s impressive tarts. She tops a homemade crust with Gruyere and Parmesan cheese, thick tomato slices and fresh pesto.

These savory skewers take a bit of time (they need to marinate in the refigerator for 2-6 hours) but they're packed with flavor — and worth the extra bit of effort.

Sometimes it's best to keep it simple. That's why we combine flour, brown sugar and butter to make a sweet, crumbly topping for juicy late-summer blackberries. The perfect summer dessert with just a handful of ingredients!

Trisha's sweet-and-savory veggie skewers (glazed with a simple blend of teriyaki sauce and brown sugar) are the perfect complement to grilled steaks, burgers, fish and more.

Make the raspberry syrup for this limeade up to two days in advance. Just keep it in the refrigerator until the party starts.

Katie’s pretty pinwheels are deceptively easy. To make them, slice zucchini into very thin sections (use a mandoline if you have one), top with a goat cheese filling and roll ‘em up.

Trisha’s beef brisket is a great multi-purpose dish for a crowd. Serve it as-is with your favorite sides or use it as the filling for a barbecue sandwich.

Giada’s secret to great ribs? She brushes the meat with BBQ sauce after roasting, then pops them under the broiler for just a few minutes. The high heat allows the sauce to get extra thick and perfectly sticky.

No campfire needed for Kelsey’s creamy pudding pie. If you don’t have a kitchen torch, place the pie under the broiler until the marshmallows are brown and gooey.

Meaty chicken thighs are seasoned with a fragrant rosemary oil, then grilled to perfection. Serve over a homemade Dijon mustard sauce and top with fresh lemon zest and micro arugula for a simple yet impressive main course.

Molly combines warm spices and creamy yogurt to make an easy marinade for her chicken skewers. Layers of sweet onion and juicy pepper round out her crowd-pleasing kebabs.

Sweet peaches and sugar make a simple syrup for topping vanilla ice cream.

Whether you're making them as a grab-and-go snack or as a party-ready appetizer, these stuffed peppers are sure to be a hit. Alex stuffs them with creamy goat cheese and toasty pine nuts to give them a touch of decadence.

Juicy strawberries and plump green tomatoes infuse this salad with freshness and color.