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New York Times
22-05-2025
- Lifestyle
- New York Times
Fresh Recipes for Touching Grass
There has been a shift. Over just a few days last week, a tangle of digital party invitations filled my phone for the weekend ahead, words like 'picnic' and 'garden' and 'backyard is reserved' catching my eye like glinting charms. One event is titled, plainly, 'We outsiiiide.' We absolutely are. So in honor of 'Should we eat outside?' season, and to prepare us all for it, I pulled together 24 snacks, salads, sandwiches, skewers, sweets and more for packing up, schlepping and sharing outdoors. They are, in short, recipes for touching grass. Many of them are vegetarian (Tomato and farro salad with arugula! Potato salad with tartar sauce!) or easily adapted to suit whatever preferences you have (Stuff your onigiri with pickled vegetables!). Here are a few of the dishes I'm most looking forward to, as well as a few bonus ideas just for you, my Veggie friends. Naan-o paneer-o sabzi: Everything I want to eat this summer is on Naz Deravian's sprightly and abundant bread, feta and herb platter. Briny cheese, fragrant mint and basil, walnuts and lavash or pita are nonnegotiable. But tacking on cooling, juicy produce like watermelon, grapes and cucumbers swerves things over into refreshing territory, making it the kind of grazing meal you just can't quit. Good for: Breaking in your new patio furniture; a breezy lunch picnic with your book club; a 'chill summer afternoon movie date,' according to Pooja, a reader You might also like: The herbs, feta, fruit and ciabatta in this country panzanella with watermelon dressing Want all of The Times? Subscribe.
New York Times
21-05-2025
- Lifestyle
- New York Times
These Jam Bars Are My Jam
The sun smiled down over Brooklyn last weekend. The temperature gently hovered around 75 degrees, and on Prospect Park's Great Lawn, picnickers spread themselves out like asparagus on a sheet pan. We're eating outside again: Summer is a-comin' in! To tee up alfresco dining season, Tanya Sichynsky (she of the The Veggie) has assembled a collection of our best 'portable and shareable recipes built for the backyard, the beach and the communal barbecue.' She may not say it in so many words, but the list definitely works for picnics and park hangs, too. Tanya has lined up two dozen absolute bangers to pick from, but high on my list is Yewande Komolafe's recipe for chewy strawberry jam bars with cardamom. Yewande is a shortbread sorcerer, ever coaxing new flavors, shapes and colors from her exquisite, buttery dough. These simple bars with a nubby, crumbly topping hold up well for travel, easily feed a crowd and are maximally adaptable. Substitute any thick jam for strawberry — ideally something tart to balance the sweet crust. And if these treats, like most shortbreads, tend toward crumbliness, well, you're eating them outside. The squirrels, ants and sparrows will be more than happy to tidy up. Featured Recipe View Recipe → Want all of The Times? Subscribe.
