Eben Freeman, bartender of Tailor Restaurant in New York City, developed this adaptation of a classic cocktail. Reposado tequila gives the drink a smooth smokiness. For a more vegetal flavor, substitute...
Author: Eben Freeman
Author: Bon Appétit Test Kitchen
Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described...
Author: Heidi Swanson
Be anything but crabby after enjoying this sunny citrus bisque. You'll net half your daily folate needs per bowl.
Author: Jennifer Iserloh
Author: Cynthia Nims
Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so much that we make it even when there's no picnic...
Author: Paul Grimes
Author: Maggie Ruggiero
Author: Maria Helm Sinskey
Georgia-style brunswick stew is made with chicken, onion, crushed tomatoes and creamed corn. Liquid smoke and Paula Deen Hot Sauce give this easy stew its rich flavor. It comes together quickly and can...
Author: Paula Deen
Author: Rick Bayless
Finger sandwiches with cream cheese and cucumber that are great for parties.
Author: Paula Deen
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe for North Carolina Style Pulled Pork.
Author: Elizabeth Karmel
Author: Lisa Zwirn
This is a fun spin on the classic Polenta by turning it into handy little baked garlic herb polenta squares. It is really simple to make and so flavorful too!
Author: Jeanie and Lulu's Kitchen
To get the most juice out of lemons, be sure they're at room temperature when you squeeze them.
Author: Sara Foster
This kid-friendly personal strawberry shortcake dessert recipe from Paula Deen is perfect for picnics and cookouts. Ingredients include fresh strawberries, sugar, flour and half and half. Prep time is...
Author: Paula Deen
A classic potato salad that's creamy, crunchy, and tangy all at once, this summery side dish will be a favorite at your next barbecue or picnic.
Author: Beth Sexton Stryker
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Author: Sheila Lukins
Author: Lillian Chou
This addictive grapefruit and tequila cocktail, served right in the can, is refreshing, subtly sweet, and salty. It's ideal for navigating the crowds on a hot beach day.
Author: Kat Boytsova