The New York Times curated a menu of 24 dishes designed for Memorial Day gatherings on May 25, emphasizing make‑ahead options and grill‑ready plates. From Millie Peartree’s heirloom classic potato salad to Steven Raichlen’s shrimp a la plancha, the list blends familiar sides with bold, international flavors that let hosts stay social rather than stuck cooking. Most recipes rely on pantry staples, keeping budgets modest.

Vegetarian and side dishes round out the spread: Mark Bittman’s corn salad with feta and mint, Kay Chun’s savory fruit salad featuring fennel and citrus, and Hetty Lui McKinnon’s mayo‑free broccoli salad that can sit out all day. For protein, Rick A. Martinez offers Tajín‑glazed chicken thighs, while Farideh Sadeghin’s kabab koobideh brings Iranian spice to the grill. Their portability makes them ideal for picnics and tailgate parties, and drive demand for fresh produce.

The collection also spotlights high‑margin items—Greek yogurt, fresh herbs and specialty spirits—that retailers expect to see a sales lift as consumers stock up for outdoor feasts. Rosie Schaap’s three‑ingredient margarita and Yossy Arefi’s brown‑butter rhubarb crisp illustrate how simple, Instagram‑ready dishes can translate into higher spend on premium ingredients, boosting seasonal revenue for supermarkets.