You can’t serve just any dishes at the first cookout of the season — your grilling game needs to be on point, and we have all the appetizers, sides, mains and desserts you’ll need to plan the best Memorial Day menu right here. Serve up great bbq, all the best sides, and even red, white and blue treats. Start your party with Katie’s layered flag dip for a fun and festive dish fit for a crowd. And don’t forget the chips for dipping!

Take pre-made burger patties over the top by seasoning with a flavorful spice rub and topping with lettuce, onion and a sriracha-cheese sauce.

These grilled sheet pan s’mores turn the classic campfire treat into an easy crowd-pleasing dessert with gooey melted chocolate, toasted marshmallows and crisp graham crackers all made at once.

Jet uses Greek yogurt and mustard as the dressing for his tangy potato salad.

Grilled chicken wings are the quintessential finger food for a summer cookout with family and friends. Just toss the chicken in a flavorful rub, then grill to golden brown perfection. A final toss with Cajun lemon-pepper seasoning adds a kick of spice and acidity.

This sweet-and-savory slaw is sure to be a hit at your cookout. Best of all, you can throw it together fast — it’s ready in just 25 minutes!

Nothing says summer quite like corn on the cob. Wow your guests by tossing the boiled corn in a spicy melted butter.

Beef shanks are a lesser-known cut for barbecuing and smoking but seek them out and you won’t be disappointed. This relatively inexpensive cut yields a smoky, juicy, rich batch of shredded beef that’s perfect for sandwiches or tacos. The two-step process of smoking and braising on a grill breaks down the meat’s connective tissue and keeps it extra-moist and flavorful. When shopping for beef shanks, try to get ones that are all about the same size and thickness, so they come to temperature at around the same time. This method uses a charcoal grill, but you can also smoke the meat on a gas grill if you have a smoker box or tube. Just place the box or tube over the direct heat and the meat on the indirect side and adjust the heat to keep the temperature as specified below.

This esquites-inspired summer pasta salad combines smoky sweet corn, tender pasta and a creamy tangy dressing for a bold twist on the classic Mexican street corn dish. Packed with fresh herbs, cheese and a little heat, it’s a vibrant side perfect for barbecues, picnics or weeknight dinners.

Wondering where to find the buns for these mini bites? We make our own in a matter of minutes using refrigerated, ready-to-bake bread dough and a mini muffin pan.

The inspiration for these rice paper summer rolls comes from the tasty components you would find in a banh mi sandwich, just without the bread. This vegetarian recipe can easily be made vegan by substituting the mayonnaise with a vegan version.

Ready to take your cookout to the next level? Ree alternates pieces of steak and lobster meat on skewers for a quick-and-easy grilled main that’s guaranteed to impress.

Giada gives classic pasta salad an Italian twist, tossing traditional ingredients like salami, cheese, peppers and olives with fusilli.

Ina flavors this impressive country cake with sour cream plus lemon and orange zest. Spread generous spoonfuls of whipped cream and fresh strawberries between the cake layers and on top for a decorative cookout centerpiece.

Fresh berries and a mint simple syrup infuse sparkling lemonade with fresh summer flavor.

Treat skin-on drumsticks to a fragrant lemon-buttermilk marinade for at least 4 hours (or up to overnight) before breading and baking them. It's best to dip the drumsticks in mayo before rolling them in panko to ensure the breading sticks.

Stacked with layers of sopressata, mortadella and provolone, this hefty sandwich is made to survive on the road. A muffuletta is really at its best when it's been pressed for up to 3 hours — giving the briny tapenade time to soak into and soften the Italian loaf — which makes it the perfect make-ahead addition.

Fruit salads are perfect as a side for cookouts and can add a sweet relief to something spicy, smoky or heavy. Even better when the salad catches all the colors of the rainbow. This salad can be arranged in a cute jar for a pretty arrival to a party — or prepped in a tray with the dressing drizzled over the top!

What could be better than the tried-and-true combination of fried chicken and coleslaw on a summer day? For the best results, try preparing the slaw the night before the big cookout — that way, the cabbage and carrots have time to soak up the tangy dressing.

These easy-to-make sandwiches are filled with crispy buttermilk fried chicken, crunchy coleslaw and spicy chipotle mayonnaise.

Add a subtle, smoky flavor to grilled corn by slathering each ear with a simple seasoned butter.

Nothing is better for a cookout than a dessert on a stick — especially gooey butter cake, dunked in colorful sprinkles! The cream cheese and lemon here balance out all the butter and prevent it from tasting overly sweet and rich.

It’s all about the vinaigrette in this five-minute salad. The combo of fresh oregano and garlic promises a bright taste that pairs perfectly with grilled meats and your favorite summer sides.

Pigs in a blanket are a popular appetizer anytime of the year. We like to switch things up a little bit for grilling season and make them with a good, smoky chorizo — to complement everything else that's coming off the grill.

Use a gentle hand when mixing together the meats: If they are overworked, the burgers will be tough.

You can’t have a cookout without a side of beans! Kardea’s better-than-canned version is cooked right on the grill, so there’s no need to stand over a hot stove.

You don’t need beef to make a great burger. Jeff seasons ground pork with a BBQ rub, then bastes each patty with barbecue sauce as they cook. As reviewers say, it tastes just like your favorite fast food sandwich — only better!

Ree’s spicy twist on potato salad is a great accompaniment to every dish. She mashes the potatoes just a little bit to ensure a texture that's chunky yet silky.

Ree upgrades the classic cookout dessert by combining melted marshmallows with graham crackers, chocolate chips and plenty of colorful toppings.

Mix boiled red-skinned potatoes with a quick homemade pesto sauce for a hearty side that's good served cold or at room temperature.

Three cheers for Giada’s red, white and blue salad. She puts a patriotic spin on salad by incorporating red grapes, blueberries and Gorgonzola cheese.

Ina adds cashews to her curried chicken salad for a bit of salt and crunch. Plan ahead by cooking the chicken a day in advance and allowing it to cool overnight — this will make it easier to shred on the day of the big cookout.

This clever riff on a classic Spanish egg dish uses potato chips instead of potato slices for fantastic flavor and texture. The best part? It serves and tastes great at room temperature so you don't have to worry about keeping it warm on the go.

Creole mustard, pickled okra and a dash of hot sauce lend a Cajun flair to traditional macaroni salad.

Layer chunks of chicken with pineapple and bell pepper to assemble these tropical-inspired skewers.

Who doesn’t love a good shortcut dessert? Simply spread cake mix and cubed butter over your favorite summer berries, then bake until golden, bubbly and totally delicious.

Turn your guacamole into a salad your friends and family can enjoy by the spoonful by dicing the avocado (instead of mashing) and adding cucumber. Be sure to add a good squeeze of lime on top of the dish before packing it up for a picnic to keep the avocado from browning.

Kick off your Memorial Day festivities with this easy and elegant appetizer. Guests will clamor for a second helping of gooey grilled Brie and sweet, caramelized strawberries.

A light summer wine, like Pinot Grigio, is best for this white sangria. Freeze only the green grapes before assembling the drink — this makes for a refreshing cocktail that isn't overwhelmingly cold.

A great make-ahead dish that can be prepared as early as the night before, this tasty pressed sandwich features a zesty roasted red pepper and pepperoncini spread, tangy goat cheese and artichokes with slices of salami and prosciutto in the middle.

These creamy, zesty lime bars are just the thing to top off any Memorial Day meal. For the neatest presentation, use a metal spatula or a baker's scraper to remove the bars from the pan.

Ree’s secret? She prefers store-bought pie crust for her quick and easy strawberry tart. Once the tart is baked, she brushes the berries with apricot preserves for a sweet, glossy finish.