Top Rated Picnic Recipes

Served at Rum Bar in Philadelphia. Click to the Ultimate Summer Cocktail Party. 
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5
Garlic-Rosemary Roasted Picnic Ham
The first time I had fresh picnic ham, I was twenty-one, working as a chef in Imola, Italy. On a day off we went to the Formula One racetrack. In Italy, this type of stuff is their “ballpark food” — their version of a hot dog. They put freshly roasted whole pigs smeared with garlic and rosemary on trucks and head out to the speedways. You walk up to the truck and they hand you a slice they’ve just cut, topped with a piece of crackly skin. I love to make this on Sundays to eat throughout the week, but it usually doesn’t last past Monday. I use the shank end of a fresh pork leg — also called a fresh ham — because the dark and white meat and the connective tissue give you a robust pork flavor. Ask your butcher to score the fat for you — it’ll keep it from curling up. Or you can score it yourself by cutting a crosshatch pattern into the skin with an X-Acto knife. This dish is really hard to mess up — the skin protects the meat from drying out, so you’d have to really try to overcook it. 
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4.8
Chicken and Pork Picnic Pie
This is a rich savory pie, the kind we used to take on picnics in England. It’s made up of layers of poached chicken, sausage meat, and a bacon-and-sweet-corn stuffing, all encased in a delicious short crust pastry. For added flavor, I use sausage meat from sausages, rather than plain sausage meat. — Katy Holder, author of A Moveable Feast
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4.5
French Picnic Lentil Salad
This French lentil salad is delicious whether served hot, cold, or at room temperature, and the leftovers will last for a few days in the fridge.This recipe is courtesy of Eat Your Greens.
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4.5
Nutty Graham Picnic Cake
This orange-flavored cake is topped with a brown sugar glaze the perfect finishing touch.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1978.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
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4.5
A beautifully slow cooked, barbecue pork that can go perfectly with any BBQ sauce.
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4.5
Smoky Mexican Chicken
Chipotle chillies add a delicious spicy, smoky flavour to food. They’re sold in tins in adobo sauce and are worth hunting down from delis, specialist food stores and online shops.— Katy Holder, author of A Moveable Feast
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4.5
chicken thigh
"This delicious chicken recipe draws a ton of influence from classic Moroccan tagine stews. The tagine preparation yields a bright dish bursting with North African flavors. A powerful combination of spices and plenty of lemon makes this chicken extremely succulent and craveable. If the exotic name scares you, don’t worry, this recipe couldn’t be easier. I typically serve each thigh over a bed of jasmine rice." — PICNIC LA Executive Chef, Alex Resnick
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4
A common English custom is to hold a Funeral Tea at a nearby restaurant or the home of one of the mourners or relatives right after the service. Ham has been such a traditional component of Funeral Teas that it’s typical for mourners to ask if the deceased is "being buried with ham." In the book Death Warmed Over: Funeral Food, Rituals, and Customs From Around the World learn how 75 different cultures from various countries and religions around the world use food in conjunction with death in ritualistic, symbolic, and even nutritious ways.
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4
This pasta salad recipe is perfect for a picnic or outdoor gathering. Bring it to a large barbecue to feed and please a large crowd. Just don't tell them about the secret (but flavor-boosting) ingredient.  Click here to see more picnic recipes
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3.8
Orange and Almond Choc-Truffle Squares
These are extremely rich and absolutely divine, so you only need a small piece: a little goes a long way. — Katy Holder, author of A Moveable Feast
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3.4
Prawn and Avocado Salad
This sweet and spicy Asian-inspired salad is just what you need to add to your weekly summer meal staples.This recipe is courtesy of Bonne Maman.
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0