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"Pecan

Nut and Cheese Gougères

Pecan gougères
"Sausage

Sausage and Arugula Pasta Salad

Pasta salads are essential summer food: they travel well; they’re easy to adapt to whatever produce you have on-hand; and they’re simple to make in large portions, making them perfect dishes to carry to parties, picnics, and barbecues. Get the recipe for Sausage and Arugula Pasta Salad »
"Quinoa

Quinoa Salad with Snap Peas, Scallions, and Mint

Quinoa Salad with Snap Peas, Scallions, and Mint
"Jude's

Jude’s Perfect Potato Salad

A healthy dose of celery seeds and sharp Dijon mustard add a kick to this mashed potato and egg salad. Get the recipe for Jude’s Perfect Potato Salad »
"Egypt,

Carrot-Tahini Dip

Tahini’s nutty, luxurious properties don’t stop at hummus. Keep the sesame paste flowing with this vibrant, creamy carrot purée. Get the recipe for Carrot-Tahini Dip»
"Pecorino,

Pecorino, Parsley, and Anchovy Sandwiches

Get the recipe for Pecorino, Parsley, and Anchovy Sandwiches »
"Herbed

Herbed Crème Fraîche Dip

Herbes de Provence, the quintessential Provençal seasoning combo of thyme, rosemary, marjoram, and oregano, enhances this lemony crème fraîche dip. Serve it with crudités as part of a picnic spread. Get the recipe for Herbed Crème Fraîche Dip »

Pigs in a Blanket with Herbed Mustard Dipping Sauce

The dough, a variation on a Southern-style biscuit dough, is rolled out and folded several times to ensure delicate layers. Leftover dough and scraps can be rolled out again and cut and baked into biscuits. The dough can also be made in advance and refrigerated for up to 2 days or frozen until ready to use. Get the recipe for Pigs in a Blanket with Herbed Mustard Dipping Sauce »
"Oeufs

Deviled Eggs With Crab

Chef Yves Camdeborde assembles these haute deviled eggs—the whites marinated in soy sauce and pomegranate vinegar—à la minute at his stand-up bar L’Avant Comptoir de la Mer in Paris, but you can make the filling up to a day in advance and keep it refrigerated. Be sure to drain the whites immediately after 15 minutes of marinating so they don’t toughen. Get the recipe for Deviled Eggs With Crab »
"Haricots

Haricots Verts with Dijon Vinaigrette

This dish of crisp haricots verts paired with a quick Dijon vinaigrette makes a simple, easy-to-transport side that’s great for picnics or summer barbecues. Get the recipe for Haricots Verts with Dijon Vinaigrette »
"Endive
A zingy sherry-Dijon vinaigrette offsets the bitterness of the endives and cuts through the richness of the nuts and cheese in this rustic French salad. Get the recipe for Endive and Walnut Salad »
"Roast

Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese

This hearty twist on the classic Provençal pressed sandwich pan bagnat combines black olive tapenade, goat cheese, roasted chicken, and thinly sliced vegetables. Make it at least two to three hours before you plan to serve it to really let the flavors marry. Get the recipe for Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese »
"Pimento

Pimento Cheese Sandwich with Homemade Pickles

Pimento Cheese Sandwich with Homemade Pickles
"Ricotta

Ricotta and Honey Sandwich

A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it’s elevated to the exquisite. (For a bit of sophisticated heat, top with a sprinkle of freshly-crushed red pepper flakes.)
"Cucumber,

Cucumber, Pear, and Sumac–Onion Salad

Cucumber, Pear, and Sumac–Onion Salad
"Raspberry

Raspberry Financiers

These mini financiers make perfect portable treats for summer get-togethers. They’re best eaten the day they’re made, but if you want to start them ahead of time, you can make the batter the day before, refrigerate it overnight, and bake them in the morning. Get the recipe for Raspberry Financiers »
"swedish
More Sweets From Dorie Greenspan
"Chocolate

Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies

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