Labor Day Party Ideas

“If it were up to me, I would throw everything on the grill,” says Tim Love. Case in point: He cooks tomatoes and scallions over a hot fire for a simple salad flavored with a little lime juice and crumbled cheese.

For those who may be a little scared to try gluten-free pastries, these little tarts are the perfect place to start.

Chicken thighs are perfect for the grill because they stay nice and moist. Skewering them with rosemary imparts a lovely herbal flavor.

A lovely way to serve raspberries, blackberries and blueberries: suspended in a hibiscus gelatin.

Slow-poaching the chicken breasts keeps them extra moist.

Classicist bartenders have resurrected the centuries-old ritual of the formal punch service. Here, Philip Ward of New York's Death & Co. makes a potent concoction named after the old British slang for gin.

Chefs are puffing up all kinds of grains to add a texture jolt. Here, Grace Parisi's take on the trend: A homemade curry mix--using store-bought ingredients like puffed rice, wheat, corn and--becomes the crisp, playful topping on these easy twice-baked sweet potatoes.

These super-flavorful crusty wings come from Adam Perry Lang, founder of NYC's Daisy May's BBQ and author of Charred & Scruffed. They are fantastic with or without Lang's sweet-and-sticky barbecue sauce.

Flank steak lends itself to an assertive sauce because it has such a strong and rich flavor," says Colby Garrelts, chef at Bluestem in Kansas City, Missouri. For this chimichurri that he makes at home with his wife (and Bluestem pastry chef), Megan, Colby swaps out the usual red wine vinegar with sherry vinegar and makes the garlicky herb sauce extra-piquant with capers.

Naren Young created this martini variation after tasting a lemon-and-basil sorbet at a restaurant. Sweet white vermouth emphasizes the basil's herbal quality, while limoncello and lemon juice give the drink a double-citrus punch.

This quick and easy margarita recipe is made with muddled blueberries and bitters.

Cook these simple salmon-and-tomato kebabs on skewers or even on sturdy rosemary sprigs.

At Enchantment Resort, Kevin Maguire makes his own crackers using blue corn flour and crushed red pepper; store-bought baked tortilla chips are a fine substitute.

Use fingerling, Yellow Finn or Yukon Gold potatoes in this salad and toss them gently with the vinaigrette so they keep their shape.

A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.

"When I was a kid, my mom would marinate cucumbers, red onions and canned potatoes in jarred creamy Italian dressing," says Jamie Bissonnette. "I'm not saying she was a great cook, but creamy Italian dressing is still my favorite. I make a version of it for this salad."

This classic creamy macaroni salad has just the right amount of crunchy vegetables.