Beach Picnic Recipes

This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from a Nantucket farm.

Yves Camdeborde first offered this delicious salad on a brasserie menu, serving it warm with thin slices of roast veal. When he opened his take-out shop next door, he created a meatless version that's just as popular.

This recipe relies on two time-saving, store-bought ingredients: rotisserie chicken and mango chutney, which adds a hit of instant flavor to the curry-yogurt sauce.

Bklyn Larder sells fantastic prepared foods and locally sourced products. This recipe is from its upcoming cookbook.

Chef Jeremy Sewall, who lost 40 pounds, stashes healthy snacks, like this roasted nut mix, everywhere to help him resist temptations.

Vietnamese summer rolls are often filled with or shrimp, but Grace Parisi makes hers with roast beef from the deli.

Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the eggplant gives the dish a luscious, smoky flavor.

After cooking the pasta al dente, this dish pairs excellently with shallots, tomatoes, and celery ribs for a crunchy bite.

This stripped-down sangria gets its rich golden hue—and zingy flavors—from white wine, fresh-squeezed orange juice and a kick of brandy.

Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.