Host a perfect Memorial Day cookout this weekend with our easy-going, all-American menu, perfect for kicking off the sunny days of summer. Almost everything can be made on the grill, so you and your guests can make the most of the warm weather outside.
Set up a picnic table on your porch or in your back yard and decorate it with classic blue and white gingham. You can set the whole table ahead of time, or for a more relaxed gathering simply stack plates in an attractive caddy. Choose casual woven chargers and durable dinnerware, which is ideal for outdoor dining. Keep reading below to learn how to pull off the party, and see all of our tips for hosting the perfect backyard cookout.
|Raspberry Mint Cooler|
Round out your color palette with a splash of red by serving these refreshing beverages, perfect for kids and adults. Create a beverage station with a large dispenser for beautiful, easy pouring.
|Brined Cherry Chipotle Chicken|
These chickens get a double dose of flavor from a dry brine and a piquant cherry chipotle barbecue sauce. Rounds of sweet corn cook along with the birds in our two-in-one vertical chicken roaster. Carve the chicken at the table, or arrange the chicken pieces and corn on a platter and pass around family-style.
|Bean and Radish Salad|
This is not your grandmother’s three-bean salad! The crispiness of the radish mixes nicely with the creaminess of the cannellini beans. A wooden serving bowl is the perfect presentation to show off the vibrant colors.
|Smoky Potato Gratin|
These thinly sliced potatoes are finished on the grill, lending an enticing smoky flavor. Pile the potatoes on a platter when they finish cooking so guests can help themselves.
|Blueberry Mini Pies with Lemon Buttermilk Ice Cream|
Bursting with fresh blueberries and topped with lemon buttermilk ice cream, the petite pies capture the sweetness of summer. Arrange the pies on the bottom of a two-tiered stand and scoop the ice cream into simple glass tumblers to place on top.
About the author: Olivia Terenzio grew up in Mississippi, where she cultivated a love of sweet potatoes, crawfish and cloth napkins at a young age. A passion for sharing food with friends and family led her into the kitchen and later to culinary school, where she learned how to roast a chicken and decorate a cake like a pro. As a Williams-Sonoma blog editor, she’s now lucky enough to be talking, writing and thinking about food all day.