Outdoor Concert Picnic

These spicy olives are infused with fennel, a favorite flavoring of chef Trey Foshee. "The licorice flavor always makes me hungry," he says.

Rocca's consulting pastry chef, Ruth-Anne Adams, and her husband, Tom Fosnot, the restaurant's chef, sampled many breads while traveling through Liguria, Italy. A simple, sunflower seed-flecked cracker from the town of Chiavari was their favorite, and back at Rocca, they re-created it as a snack.

Instead of traditional mayonnaise, these sandwiches are spread with a delicious mixture of yogurt, chutney, lime juice and curry.

Chef Yves Camdeborde first offered this delicious salad on Le Comptoir's 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 healthy salad can be made in advance and refrigerated for several hours, making it perfect for picnics.

Chiles add subtle heat to this exceptional fruit salad. Grace Parisi likes using any syrup left in the fruit bowl for cocktails; she mixes a little of it into rum and pours the drink over ice.

This refreshing nonalcoholic drink is a perfect way to use up summer berries.

A stuffed cookie is like a sandwich cookie, only with more cream on the inside—it’s fatter, fuller and (if you’re the kind of person who twists apart the cookies to get to the cream) better. Jessica Sullivan, the pastry chef at Boulevard restaurant in San Francisco, makes hers with nutty chocolate-chip cookies and silky chocolate ganache.

These sweet little cupcakes have a delicious jam filling made with fresh raspberries, which are high in antioxidants and rich in vitamin C, folate, iron and potassium.