Beach Picnic Recipes
This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from a Nantucket farm.
Vegetable Salad with Curry Vinaigrette and Fresh Mozzarella
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.
Indian Pulled-Chicken Sandwiches
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.
Couscous Salad with Zucchini and Roasted Almonds
Bklyn Larder sells fantastic prepared foods and locally sourced products. This recipe is from its upcoming cookbook.
Fruit-and-Nut Trail Mix
Chef Jeremy Sewall, who lost 40 pounds, stashes healthy snacks, like this roasted nut mix, everywhere to help him resist temptations.
Roast Beef Summer Rolls
Vietnamese summer rolls are often filled with or shrimp, but Grace Parisi makes hers with roast beef from the deli.
Grilled Eggplant Salad with Walnuts
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.
Pasta Salad with Grilled Sausages and Peppers
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.
Chocolate-Chip-Pecan Cookie Bars
Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.