It's the best time of year in Vermont, if you ask me. The days are sunny without being sweltering, and the evenings bring a slight chill along with the first fireflies of the season. So of course, I'm trying to eat outside as much as possible! If, like me, you're gathering outdoors this summer, here are the recipes you need to make al fresco dining a cinch, whether you're eating on a city rooftop, enjoying a cookout on the beach, or simply having a picnic in your backyard. Let's start with snacks: You need something that's reliably portable, easy to eat with one hand, and able to stand up to the heat. Start with a round of theseEasiest Sourdough Discard Crackers. (Top them withThe Works Bread Toppingfor a hit of smoky paprika and savory seeds.) You could also serve these cutePretzel Pigs in Blanketswith a dipping sauce. They're super fast to make if you're planning a last-minute outdoor meal since they start with our newPretzel Bites Mix. For the main event, fire up the grill to makeGrilled Garlic Knots, which are filled with Parmesan cheese, skewered, and basted withgarlic oil. Or if you have anOonior pizza oven nearby, consider these crispypizza sandwichesmade with a Neapolitan-style dough. ('00' Pizza Flouris the secret to the classically puffy crust.) Stuff them likeMartin does in this videowith burrata, mortadella, pistachios, and lemon zest, or use your own combination of roasted vegetables and flavorful cheese. And don't overlook dessert! You want something impressive yet simple to serve outside. Easy-to-assembleStrawberry Hand Pies(above) are perfect for the season and require nothing more than your fingers to eat. If you're celebrating Juneteenth, choose a recipe with a story to tell, like our newBourbon and Brown Butter Peach Cookiesfrom Lasheeda Perry. Check out the recipe headnotes to see which African American pioneer she honors with these cookies. Cheers to al fresco dining, |
