The Best Foods to Make for a September Backyard Gathering

September still has enough warm afternoons to justify one more backyard gathering before the grill gets put away for the season. These dishes lean into that in-between feeling, mixing late-summer grilling with the first flavors of fall.

Grilled Corn with Chili-Lime Butter

Grill whole ears of corn, husks removed, over medium-high heat for about 10 minutes, turning occasionally until charred in spots. While it cooks, mix softened butter with chili powder, a little lime zest, and a pinch of salt.

Brush that butter generously over the hot corn as soon as it comes off the grill. Serve it with lime wedges on the side and a light crumble of cotija or feta cheese for anyone who wants it.

Grilled Sausages with Peppers and Onions

Slice bell peppers and onions into strips and toss them with olive oil, salt, and pepper. Grill the sausages over medium heat for about 12 minutes, turning occasionally, while the peppers and onions cook alongside in a grill basket or foil packet.

Once everything is done, pile the peppers and onions directly onto rolls before adding the sausage on top. It’s a meal that requires almost no plates, which makes cleanup easy at the end of the night.

Harvest Chopped Salad with Apples and Pecans

Chop romaine or mixed greens and toss them with thinly sliced apple, crumbled feta, and toasted pecans. A handful of dried cranberries adds a nice hit of sweetness against the sharper cheese.

Whisk together olive oil, apple cider vinegar, a spoonful of honey, and a little Dijon mustard for the dressing. Toss everything together right before serving so the greens stay crisp instead of wilting.

Warm Baked Cheese Dip

Mix softened cream cheese with shredded mozzarella, a little garlic, and a spoonful of marinara or pesto. Spread it into a small baking dish and bake at 375 degrees for about 20 minutes, until it’s bubbling and golden on top.

Serve it straight from the dish while it’s still warm, with sliced baguette or crackers alongside. It disappears fast at any gathering, so doubling the recipe is rarely a bad idea.

Grilled Chicken Skewers with Herb Marinade

Cut chicken thighs into bite-sized pieces and marinate them for at least 30 minutes in olive oil, lemon juice, garlic, and chopped fresh herbs like rosemary and thyme. Thread the pieces onto skewers once they’re done marinating.

Grill over medium-high heat for about 10 minutes, turning every few minutes until the chicken is cooked through and lightly charred. Serve them warm, either on their own or tucked into pita with a yogurt sauce.

Apple Crisp Bars

Press a simple oat and butter crust into the bottom of a baking dish and bake it for about 10 minutes to set slightly. Spread a layer of cinnamon-spiced apple slices over the warm crust.

Crumble the same oat mixture over the top of the apples as a streusel layer. Bake at 350 degrees for about 35 minutes, then let the bars cool completely before slicing, so they hold together when served.

Spiced Apple Cider Punch

Warm apple cider in a large pot with a few cinnamon sticks, whole cloves, and a couple of orange slices over low heat for about 15 minutes. Keep it at a gentle simmer rather than a boil, so the spices infuse without cooking off.

Transfer it to a slow cooker or thermal dispenser to keep it warm throughout the gathering. Guests can ladle their own cup and add a splash of bourbon on the side if they’d like.

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