Pack the basket with new flavors and textures for a new American picnic.
Picnic wasn’t about a picnic. Instead, the movie was about Kim Novak and William Holden. Or more specifically, about that slow dance on the dock, when she knows that her old life is slipping away, that she’s about to throw her rich boyfriend to the wind and follow a penniless drifter across America.
Still, they had a picnic. That’s how it all started. They cooked all day: cakes under domes, cold fried chicken, cole slaw.
OK, that was 1956. Who has time to cook all day now? Still, we love a good picnic—but one that fits today’s tastes and schedules. And here is a make-ahead picnic menu that does just that. Lemony-marinated chicken and sesame noodles are both made ahead and served cold or room temperature; piquant sun-dried tomato dip is whirled up in the blender and served as a dip or a sandwich spread. Pack everything in the cooler with some cold drinks and you’re set.
By Bruce Weinstein and Mark Scarbrough, food writers in Colebrook, Conn.
Lemon and herbs add zest to chicken breasts.
This tomato-based dish does triple duty as a dip, spread and pasta sauce.
Meatless and filling -- and fun to eat.