While picnic food should always be simple and fuss-free, it needn’t be boring. A combination of fresh salad recipes, easy appetizers, effortless sandwiches, portable desserts, and of course a few refreshing drinks can make for a memorable al fresco meal.
Pick up a pretty picnic basket or an insulated cooler and of course check the weather before you leave. For a hot spring or summer day, consider batching out your favorite cocktails—just be sure to pack ice separately to avoid watering down those perfectly mixed tipples. (In chillier weather, a thermos full of hot chocolate or mulled wine is a surefire way to keep cozy while dining outdoors.)
Whether you’re looking to picnic à la française, elevate your next camping trip with a spread of crispy Italian crostini, or pack up a batch of empanadas and tamales to enjoy in the open air, here are our best picnic recipes for eating outdoors.
Korean kimbap is similar to Japanese sushi, but typically uses cooked or pickled ingredients. In this version, bulgogi (marinated beef) is paired with vegetables and egg. Get the recipe for Kimbap. Farideh Sadeghin
Pasta salad is a Virginia country-store staple, to which Mason Hereford applies his signature culinary move: elevating humble dishes without sacrificing their essence. Al dente penne gets decked out with lemony buttermilk dressing, sweet peppers, and crunchy seeds. Get the recipe for Pasta Salad with Buttermilk Dressing. William Hereford
Turkeys were “thoroughly domesticated by the Aztecs and other Mexican and Central American races long before the arrival of Europeans”, according to A. Hyatt Verrill in Foods America Gave the World (L. C. Page, 1937). Proof positive: this gently spiced turkey sandwich, ubiquitous in El Salvador. Matt Taylor-Gross
Adding sriracha to the chunky pimento cheese recipe in this sandwich ups the spice factor and helps to offset the creaminess of the cheddar. Joseph De Leo
Cherry tomatoes are tossed with canned sardines in this recipe from Elias Cairo. Fresh oregano, olives, capers, and a red wine vinaigrette lend brightness and salinity. The whole thing is layered with thin slices of heirloom tomato between slabs of focaccia. Kyle Johnson
Peppery arugula and zesty red onion are an ideal garnish for this flavorful, light, lemon-pepper tuna salad. Get the recipe here. André Baranowski
Get the recipe for Pecorino, Parsley, and Anchovy Sandwiches. Michelle Heimerman
Get the recipe for Porchetta Sandwiches with Marinated Onions and Salsa Verde. Michelle Heimerman
These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa. You can prepare the masa and filling in advance, but don’t fill or fry the empanadas until shortly before eating. Get the recipe for Fried Shredded Beef Empanadas . Heami Lee
In this salad red wine vinegar balances the sweetness of ripe fruit, while cilantro and basil add a floral note. Get the recipe here. Marcus Nilsson
Lemonade gains herbaceous depth from lavender and thyme, while vodka delivers a good, clean punch in this pretty summer sipper. Todd Coleman
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, make the batter the day before, refrigerate overnight, and bake in the morning. Get the recipe here. Matt Taylor-Gross
Chewy cookies made with brown sugar and graham flour and strips of candied ginger play background roles in this simple dessert showcasing the Hachiya persimmon’s floral aroma and flavor. Matt Taylor-Gross
You’ll need a lot of chocolate—more than a pound!—for this gooey cookie recipe. Get the recipe here. Davide Luciano
These cakey brownies are loaded with gooey caramel, marshmallows, crunchy nuts, and melty shards of chocolate. Get the recipe here. Noah Fecks
Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but are softer and more substantial. Get the recipe for Classic Blondies. Todd Coleman
