Summer’s last hurrah: 22 recipes for Labor Day Weekend

Firm, buttery cubes of halibut marinated in fresh lemon juice, then tossed with tomato, onion, cilantro, cucumber and a serrano chile.
Recipe: Javier’s ceviche de pescado
  (Ricardo DeAratanha / Los Angeles Times)

No fewer than six types of peppers are put to work here.
Recipe: Salsa from Coronado’s Costa Azul
  (Ricardo DeAratanha / Los Angeles Times)

Texas barbecue meets Hawaiian luau, hence the name. This was one of the top finalists in our annual Battle of the Burgers. You’ll find the other four winners in this gallery too.
Recipe: Texas luau burger
  (Mel Melcon / Los Angeles Times)

Mr. Chow’s twisty take on a modern margarita is sweet and savory, with the burn of fresh ginger.
Recipe: La Futura
  (Mel Melcon / Los Angeles Times)

This recipe uses a pastry bag to give the finished dish a polished appeal.
Recipe: Deviled eggs with tarragon and cornichons
  (Gary Friedman / Los Angeles Times)

This is a more rustic version that uses two small spoons to dole out the filling.
Recipe: Deviled eggs with capers and smoked paprika
  (Gary Friedman / Los Angeles Times)

A warm-weather snack for those who want to avoid carbs. (You know who you are.) These beer nuts from Deschutes Brewery in Portland, Ore., are worth duplicating at home.
Recipe: Hotel Nacional from the Eveleigh
  (Ricardo DeAratanha / Los Angeles Times)

A mixture of Thai, Hawaiian and California flavors.
Recipe: Green curry chicken burger (GCCB)
  (Mel Melcon / Los Angeles Times)

Now you may not think of garlic bread as summertime fare. But trust us on this. Your guests will love it with a salad, or perhaps even as a bed for their burger.
Recipe: Cedar Creek’s garlic bread
  (Glenn Koenig / Los Angeles Times)

This is a recipe shared with us by legendary chef Thomas Keller.
Recipe: Cold ratatouille soup
  (Gary Friedman / Los Angeles Times)

Like a steak dinner, served on a soft bun.
Recipe: Steakhouse burger
  (Mel Melcon / Los Angeles Times)

Just because you’re not in Cuba doesn’t mean you can’t drink like you’re on holiday in Havana with this refreshing rum cocktail.
Recipe: Hotel Nacional from the Eveleigh
  (Glenn Koenig / Los Angeles Times)

This one calls for habaneros, jalapeno peppers, pepper jack cheese, jalapeno cheese bagels and hot sauce.
Recipe: Hoad’s hot jalapeno burger
  (Mel Melcon / Los Angeles Times)

Flattening the chicken ensures that it cooks evenly. Keep the kitchen cool and put the skillet on the outdoor grill.
Recipe: Campanile’s crispy flattened chicken
  (Ricardo DeAratanha / Los Angeles Times)

A slow sipper served cold enough to cause a lovely condensation on the outside of your glass.
Recipe: Frozen Rose
  (Glenn Koenig / Los Angeles Times)

This Israeli couscous is tangy and refreshing, with hints of Morocco.
Recipe: Vertical Wine Bistro’s Israeli couscous
  (Ricardo DeAratanha / Los Angeles Times)

And yes, that is an onion ring on top.
Recipe: STG (Save the Gravy) burger
  (Mel Melcon / Los Angeles Times)

This ice treat is a nice, light way to end a meal. Or start your day.
Recipe: Espresso granita
  (Gary Friedman / Los Angeles Times)

Gussy up the traditional G&T with homemade quinine syrup.
Recipe: The Tonic
  (Glenn Koenig / Los Angeles Times)

What happens when you cross that kitschy summer fave, ambrosia, with banana pudding? You get this:
Recipe: Bambrosinana
  (Anne Cusack / Los Angeles Times)