Summer Picnics

Nothing says summer like a picnic, and with our recipes you'll be eating outside in style. Including classic potato salads, creative sandwiches, and bake-and-carry casseroles, our recipes make every picnic perfect.

See Popular Summer Picnics Recipes

Avocado Basil Pasta

This quick and easy pasta dish is the perfect summer meal. Featuring bright basil, lemon juice, and summer favorite avocado it??s a fresh dish great for picnics, potlucks, or a weeknight dinner.

Pesto Vinaigrette

Fine Cooking Magazine

Bulgur and Grape Salad with Walnuts and Currants

Fine Cooking Magazine

This wholesome whole-grain side dish is great with roast chicken or lamb. Enjoy it as is or with a crumble of goat cheese.

Spicy Fried Chicken

Fine Cooking Magazine
Total: 30 mins

Strawberry Bread

Taste of the South
Total: 1 hr 20 mins

Toasted Pita Chips

Fine Cooking Magazine

You'll need to bake the chips in two or more batches. If baking two sheets at a time, swap the sheets' positions after 5 minutes.

Total: 3 hrs

Old-Time Fried Chicken

Midwest Living

This recipe is for classic skillet-fried chicken. It's delicious teamed with coleslaw and creamed corn.

Lemon Cheesecake Squares

Fine Cooking Magazine

These squares need to set up in the refrigerator, so allow at least 5 hours of chilling time before you serve (or pack) them. You can substitute lower-fat cream cheese for regular, if you like. The cheesecake itself will be slightly less creamy but still fabulous.

Black & Blueberry Pie with Lemon-Cornmeal Crust

Fine Cooking Magazine

Blackberries paired with blueberries make a classic American pie, but I go easy on the blackberries; their more assertive flavor and seedy texture can easily overwhelm the blueberries.

Sherry Baked Beans with Chorizo

Fine Cooking Magazine

Sherry adds a subtle tang, and Spanish chorizo brings a smoky note to these beans.

Chilled Curried Carrot Soup

Fine Cooking Magazine

Most supermarkets carry Madras-style curry powder, which is the type I recommend. I suggest buying a new can at least every six months--curry powder loses much of its punch over time. The 3/4 teaspoon curry powder here will give you a fragrant soup with mild warmth. If you like things spicier, just add a bit more.

Smith's Piccalilli

The Food Channel

I remember in the hot summertime my mother making jars and jars of this relish. She used the piccalilli as a condiment for ham and beans. But you can use it any number of ways. For me, piccalilli is a pleasant reminder of summer.

Total: 8 hrs 30 mins

Spicy Red-Eye Baked Beans

Fine Cooking Magazine

The addition of the coffee, for which the recipe is named, deepens the other flavors in the beans.

Cucumber-Yogurt Soup with Avocado

Fine Cooking Magazine

This gorgeous, no-cook soup is quickly made in the food processor. Chill it for at least 3 hours before serving. As the soup chills, the flavors meld and the texture becomes smoother.

Spicy & Citrusy Couscous Salad

Fine Cooking Magazine

When I make this for picnics, I prepare it the night before, refrigerate it, and serve it cool the next day.

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