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›

Follow us on instagram @wirecutter

Find edited transcripts for each episode here: The Wirecutter Show Podcast

Packable Beach and Picnic Recipes

The Wirecutter Show