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Tanya Sichynsky, an editor for New York Times Food and Cooking sections, and editor of The Veggie newsletter, shares her ideas for the best hot-weather-friendly foods to pack for the beach, a picnic, or any outdoor adventure. Plus, surprising hacks for keeping them cool.
If you missed our prior episode on beach gear, go back and listen for tips on coolers that will keep your lunch cold all day.
Recipes we recommend:
- Easy Chickpea Salad
- D.I.Y. Vegan Mayo
- Hot Dogs With Pico de Gallo
- Extra Green Pasta Salad (use our top pick immersion blender to make it: Braun MultiQuick 7 Immersion Hand Blender MQ7035)
- Vegan ‘Cheesy’ Popcorn
- Ham and Jam Sandwich
- Fresh Ranch Dip
- Dill Pickle Tzatziki
Additional reading:
- Check out more of Tanya’s recommendations in her article covering 24 Easy-to-Pack Recipes for Summer Picnics, Beach Days and More.
- Learn more about Tanya’s gear picks: The Veggie's Editor Dishes on Her Favorite Kitchen Tools
- The Best Coolers
We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more›
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The Wirecutter Show is executive produced by Rosie Guerin and produced by Abigail Keel.Engineering support from Maddy Masiello and Nick Pitman. Episodes are mixed by Catherine Anderson, Efim Shapiro, Rowan Niemisto, Sophia Lanman, and Sonia Herrero. Original music by Dan Powell, Marion Lozano, Elisheba Ittoop, and Diane Wong. Wirecutter’s deputy publisher and general manager is Cliff Levy. Ben Frumin is Wirecutter’s editor-in-chief. Hosted by Rosie Guerin, Caira Blackwell and Christine Cyr Clisset.
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The Veggie newsletter
nytimes.comEasy Chickpea Salad
cooking.nytimes.comD.I.Y. Vegan Mayo
cooking.nytimes.comHot Dogs With Pico de Gallo
cooking.nytimes.comExtra Green Pasta Salad
cooking.nytimes.comVegan ‘Cheesy’ Popcorn
cooking.nytimes.comHam and Jam Sandwich
cooking.nytimes.comFresh Ranch Dip
cooking.nytimes.comDill Pickle Tzatziki
cooking.nytimes.comThe Best Coolers
nytimes.comLearn more›
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