My full Memorial Day edit: five crowd-pleasing recipes plus everything I’d pack for a long weekend of sunshine, good food, and even better company.
There is something about Memorial Day weekend that just feels like a collective exhale. The school year is nearly behind us, the days are long, and suddenly the whole world seems to be outside, laughing louder, staying later, and eating better. It’s the weekend I look forward to all spring — not just because it means summer is officially on its way, but because it’s one of those rare times when everyone I love is in the same place at the same time, gathered around a table that has no agenda other than joy.
Clockwise from upper left corner: red seersucker dress // chambray baseball cap // white top // denim shorts // blue gingham shorts // tie sandals // wicker fish handbag // navy top & skirt set // red gingham dress // bikini top & bottom // sunglasses // terry cover up // gingham pants & top set (MARY50 for a discount) // floral dress // low heeled sandals // black & white gingham dress // white tank & linen pants // crossbody tote
FIVE RECIPES TO MAKE THIS WEEKEND
Grilled Lemon-Herb Spatchcock Chicken // Butterflied for even cooking, marinated overnight in lemon zest, garlic, fresh rosemary, and olive oil. It comes off the grill golden, juicy, and deeply fragrant — the kind of showpiece that feeds a crowd beautifully.
Grilled Salmon with Mango Jalapeño Salsa // A cedar-planked or direct-grilled salmon fillet finished with a bright, sweet-spicy mango and jalapeño salsa. Light, vibrant, and stunning on a platter — and it comes together in under 20 minutes.
Turkey & Zucchini Smash Burgers // Ground turkey mixed with grated zucchini, garlic, and fresh herbs, smashed thin on a hot cast-iron griddle over the grill. Served on a brioche bun with pickled onion and avocado aioli — lighter than a beef burger with zero compromise on flavor.
Grilled Street Corn Salad (Esquites) // Charred corn cut straight off the cob and tossed with cotija cheese, jalapeño, lime juice, cilantro, and a smoky chili-mayo dressing. Served in a bowl rather than on the cob, it’s all the flavor of elote in a shareable, crowd-friendly side that disappears fast. Pairs beautifully with everything else on the grill.
Grilled Peach & Burrata Flatbread // Flatbread grilled directly on the grates until blistered, then topped with creamy burrata, caramelized grilled peaches, a drizzle of honey, and fresh basil. Serves as a stunning starter or a side that disappears in minutes.
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