Our Most Popular Summer Picnic Recipes - Seasonal

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.

Cucumber-Yogurt Soup with Avocado

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Strawberry Bread

From Taste of the South

Strawberry Bread

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Spicy & Citrusy Couscous Salad

From Fine Cooking Magazine

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

Spicy & Citrusy Couscous Salad

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Black & Blueberry Pie with Lemon-Cornmeal Crust

From 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.

Black & Blueberry Pie with Lemon-Cornmeal Crust

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Lemon Cheesecake Squares

From 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.

Lemon Cheesecake Squares

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So-Sweet Squash Pickles

From Better Homes and Gardens

These sweet-sour refrigerator pickles are bursting with flavor. Try them solo or on a sandwich.

So-Sweet Squash Pickles

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Ham and Mango Sandwiches

From Better Homes and Gardens

These little fruit and ham sandwiches are nice for a picnic or potluck.

Ham and Mango Sandwiches

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Green Bean Salad with Tomatoes, Arugula & Basil Dressing

From Fine Cooking Magazine

Green Bean Salad with Tomatoes, Arugula & Basil Dressing

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Sherry Baked Beans with Chorizo

From Fine Cooking Magazine

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

Sherry Baked Beans with Chorizo

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Chilled Curried Carrot Soup

From 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.

Chilled Curried Carrot Soup

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Summer Breeze Ribs

From Better Homes and Gardens

The coating of yellow mustard--a technique borrowed from barbecue champions--makes the spice rub stay in place. Serve well-chilled coleslaw on the side.

Summer Breeze Ribs

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Beef and Tapenade Open-Face Sandwiches

From Better Homes and Gardens

For a quick and easy weeknight dinner, try this open-face beef sandwich recipe. Everyone will love the mix of flavors offered and it's ready in 10 minutes.

Beef and Tapenade Open-Face Sandwiches

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Extra-Special Peanut Butter

From Better Homes and Gardens

Give plain ol' peanut butter sandwiches appetizing interest while kids spark their creative license. Toppings range from fruit to vegetable to cereal, encouraging a range of tastes and nutrition.

Extra-Special Peanut Butter

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Toasted Pita Chips

From 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.

Toasted Pita Chips

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Smith's Piccalilli

From 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.

Smith's Piccalilli

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Blueberry Bars

From Better Homes and Gardens

Blueberries are in season for about six months. When you crave them, and they're not available fresh, count on frozen to make to these luscious bars.

Blueberry Bars

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Tuscan Picnic Tart

From Better Homes and Gardens

Cut this hearty meat and vegetable tart in wedges, revealing the colorful layers.

Tuscan Picnic Tart

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