Picnic recipes

Broccoli salad

Raw broccoli, crisp bacon, a sweet-tart creamy dressing and a handful of crunch. It teaches you how to make a raw vegetable a pleasure to eat: cut it small and give the dressing time to soften it.

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Salads

Coleslaw

A creamy, tangy slaw that stays crunchy instead of sitting in a puddle. The lesson here is salting: pulling the water out of a vegetable before it ever meets the dressing.

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Salads

Macaroni salad

This is the creamy, tangy, crunchy scoop that sits next to the burgers. It also teaches the trick every cold salad needs: seasoning food that will be eaten cold, when salt and acid go quiet.

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Salads

Potato salad

The creamy, mustardy potato salad of cookouts and potlucks. It teaches two habits that make any potato salad better: season the potatoes while they're warm, and taste again once the salad is cold, because chilling mutes salt.

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Salads

Three bean salad

Crisp green beans, creamy kidney beans and nutty chickpeas in a sweet-sour dressing that gets better as it sits. It teaches blanching and shocking, and why canned beans need real time in a dressing.

View recipe · 4 servings