At the Table

Our Favorite Labor Day Recipes

Summer’s bounty was good to us, wasn’t it? Plump, farmers market tomatoes, drippy peaches eaten over the sink, zucchini spears on the grill–it’s the fuel that sustained us through our beach vacations, evenings lingering around the grill, and pool parties. It all culminates this Labor Day weekend. Whether you plan to celebrate with a summery bacchanal or a restful day capped by a nice dinner for two, these Labor Day recipes will satisfy your snacking, sipping, grilling, and sweet tooth needs.

Pour Yourself a Drink

Frozen Old Fashioned

September is National Bourbon Heritage Month. Make the dark spirit warm-weather appropriate with a frosty iteration. Developed by Andy and Charlie Nelson of Nelson’s Green Brier, Nashville

Slushy, Boozy, Sparkling Citrus Tea

To say we drink a lot of iced tea during the summer would be an understatement. But only on special occasions do we dress it up with extra ice and bourbon. Developed by Sherri Castle.

Cucumber-Mint Margarita

If you’re lucky enough to have a garden, a handful of fresh mint and some cucumber slices lighten up the typical margarita. From Brooks Reitz at Jack Rudy Cocktail Co., in Charleston. 

Labor Day Party Snacks

Okra Tomato Fritters

From Taste the State: South Carolina’s Signature Foods, Recipes, and their Stories cookbook, these fritters the Lowcountry’s produce into crispy, rich goodness.

Pimento Cheese Toasts with Bacon Jam

Pimento cheese should be a staple of every festive occasion. Take advantage of the long weekend by making it from scratch and pairing it with a homemade bacon-Vidalia onion jam. Developed by Sean Wight, chef and owner of Frog Hollow Hospitality Group.

Onion Dip

Dip—the cornerstone of every party’s snack spread. This generously seasoned and creamy spread was developed by Andrew Curren for his restaurant Irene’s in Austin, Texas.


Dr. BBQ Championship St. Louis Ribs

Grilling is the way of summer cooking. Take advantage of the holiday by starting these ribs out early and letting them cook low and slow.  Developed by Ray “Dr. BBQ” Lampe of Dr. BBQ, St. Petersburg, Florida.

Sweet Tea Brined Chicken Wings

The nectar of summertime adds caramelized depth to wings. Even better, the pieces’ small size makes them portable for eating with your hands as you wander around the outdoor picnic. Developed by Craft Butcher Rusty Bower.

Grilled Peel and Eat Shrimp with Kasundi Cocktail Sauce

Not into meat? No problem. These peel-and-eat shrimp cook quickly over the grill while the rest of the feast comes together. Developed by Ricky Moore of Saltbox Seafood Joint in Durham, North Carolina. 

Summer Vegetable and Farro Salad

This herbaceous salad bursts with farmers market produce and provides a light way to round out the meal. Developed by Gena Knox, author of My Southern Way.

Last but not least, check out our collection of frozen desserts and treats for a sweet finish to your Labor Day festivities!

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