Pizza rita 4th of july8/23/2023 ![]() The pies travel well in a chilled cooler and are wonderful served by the spoonful from their trays just as well as if you try to cut neat slices.īut if whole pies seem too unwieldy for a picnic and you want something with plenty of zest, Nicole Rucker’s classic Key Lime Pie made as a slab pie and cut into bars is the ticket. The blueberry pie gets a pastry crust, while the raspberry one gets a graham cracker crust swap either for the other or use store-bought, if you want. Each is filled with chilled fruit that stays raw, suspended in a tiny amount that’s cooked with sugar so that it breaks down and coats the fresh berries in a pleasing gel. But if you want to try something newer and a little fancier, Martin Draluck’s Parmesan Mac ’n’ Cheese updates a historical recipe made with Parmesan and cream and spiked with rosemary, thyme and lots of black pepper.Īnd for dessert, I love my duo of Fresh Blueberry Pie and/or Fresh Raspberry Pie. Times’ recipe for the “ Best-Ever Mac ’n’ Cheese” really is worthy of the name, the noodles baked up in a sauce flavored with cheddar and Gruyère. ![]() Or, you can turn potato salad into the main event with Paola Briseño-González’s Potato Salad With Spicy Green Goddess Labneh and Lobster.Īs anyone who’s ever baked a pan of mac ’n’ cheese knows, all you need to do is take the dish out of the oven when you head to the park, and it’ll still be piping hot hours later, so it’s a great pack-and-go picnic side. My Crunchy and Spicy Green Potato Salad packs in more greens in the form of peas and a spicy zhoug-inspired dressing. ![]() I love Rodney Scott’s classic Southern-style Potato Salad spiked with mustard and vinegar. Or, I’ll make my Kale Pasta Salad With Parmesan and Smoked Almonds that I developed specifically for staying as crunchy and refreshing on day one as on day three (it actually only gets better the longer it sits).įor another cold but creamy salad, it’s potatoes all the way for me. Adeena Sussman’s Rough Chopped Salad With Yogurt and Dukkah is ideal because the crisp veggies stay in large chunks and all you have to do is pile them over some cold yogurt and sprinkle with the premade dukkah right before serving. To balance all the grilled meats, I love having a cold veggie-centric salad around. You may occasionally receive promotional content from the Los Angeles Times.
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