The Wirecutter Show Packable Beach and Picnic Recipes
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Jul 4, 2025 Tanya Sichynsky, an editor for New York Times Food and Cooking and The Veggie newsletter, shares mouthwatering ideas for packing hot-weather-friendly foods. She offers easy recipes like Chickpea Salad, Vegan Mayo, and Ham and Jam Sandwich for your next beach or picnic. Tanya also discusses clever hacks to keep your snacks cool and avoids soggy items. Plus, tune in for thrilling snack ideas, from vegan cheesy popcorn to refreshing frozen grapes. Get ready to elevate your outdoor eating game!
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Avoid Soggy or Crushed Foods
- Avoid soggy and easily crushed foods when packing for the beach or picnic.
- Use air-filled bags for chips and pack items that stack well in coolers or tote bags.
Freeze Water Bottles as Coolers
- Freeze water bottles the night before to keep your lunch cool without a cooler.
- Pack multiple frozen bottles to stay hydrated and keep food fresh longer.
Use Tahini or Vegan Mayo Instead
- Reduce mayonnaise in salads for hotter days by substituting with tahini or yogurt.
- Consider making vegan mayonnaise with chickpea liquid and oil for a shelf-stable alternative.