Ingredients 3 or 4 cloves garlic (depending on how big the cloves are) 2.5 tablespoons extra-virgin olive oil 2 teaspoons paprika 1/2 teaspoon cayenne pepper 1 teaspoon salt 1/2 teaspoon fresh-ground black pepper 4 cups chickpeas (save the liquid from the can) 1 cup tahini 1/3 cup freshly-squeezed lemon juice Directions NOTE: This recipe makes …
Dig into the history of English picnicking, and two of the first things you encounter are Scotch eggs and pork pies. We weren’t quite ready to tackle pork pies, so we went with the odd but intriguing Scotch eggs instead. They’re pretty simple, so you could treat them as just one more thing to throw into the …
The difference between fresh homemade guacamole and store-bought guac is like the difference between a little glimpse of heaven and something they’d serve up in a Speedy Gonzales cartoon. You’d be better off using the store-bought stuff for wallpaper paste. Make guacamole when produce is at its peak and you’ve got a simple picnic dish …
Ingredients 2 pounds vine-ripened tomatoes, cored one medium red bell pepper one medium green bell pepper 1/2 medium English cucumber, peeled one small to medium red onion, peeled one jalapeno, seeded two garlic cloves 1/3 cup extra virgin olive oil (you’ll need about 1/4 cup more to brush on the bread for the croutons) 3 tbsp red-wine vinegar …
A pasta salad was the perfect candidate for our first picnic recipe—partly because it’s an All-American picnic staple, and partly because it’s kinda hard to mess up. This one spins a BLT variation—a path that’s been traveled before, but we add touches like avocado and white cheddar to take it someplace new. —Rachel …
