Picnics

The quintessential summer sandwich, this stack is stuffed with grilled eggplant, bell peppers, red onions, and zucchini. Open wide.

Irresistible. That's what we think of this array of deviled eggs, which come in classic, smoked salmon, and lightly truffled. Better than mom's.

If spring had a taste, we dare say it'd be this simple yet sophisticated tart with its cheese custard, shatteringly crisp phyllo crust, and row after row of spring spears.

Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi are the robust bursts of candied ginger.

These barbecued beef back ribs are robustly meaty, modestly spicy, knee-wobblingly tender, and ridiculously easy. And a rub that's so good you might not want any sauce.

Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.

A British take on potato salad that's both simple and sublime, this summery staple draws on the tart richness of crème fraîche and the pucker of lemon.

Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.

Taken neat, on the rocks, or with a stealth shot of tequila, we think you'll find no fault with this drink that's designed for the dog days of summer.

The secret to this Northern fried chicken recipe? Matzoh meal and honey. No lie.

These peanut butter cookies are filled with a creamy milk chocolate filling for a taste that takes you back to childhood. The cookies are easy to make and can be filled later.

These eggplant wraps are a cinch to make. Roasted eggplant, goat cheese, and basil make pretty nifty appetizers or a full-on lunch.

Sweet caramelized onions and Greek feta cheese make this tart an ideal companion with a salad. It's especially easy with store-bought puff pastry.

Purplish cherries sink into a rich, fragrant frangipane as they bake into sweet oblivion and contrast spectacularly with the crisp puff pastry crust. Sounds terrible, eh?

This recipe from the late, great Edna Lewis turns out skillet-fried chicken that's perfectly seasoned, extra-crisp, and gosh darn beautiful in every way.

Creamy but not gloppy, light but not abstemious, this shrimp salad is gonna rock your world. And your cocktail party. And your lunch work rotation.