Make Ahead

Channel your inner charcuterie artisan with this rolled pork, which is stuffed with garlic, spinach, and bacon and served in thin slices, either cold or at room temperature. The end result is a sort of fancy cold cut that will have the guests at your next picnic raving.

Though they're quite irresistible right out of the oven, these moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they're also terrific cold or at room temperature

More festive than your usual bagel and lox, this jar layers arugula and green beans with smoked salmon and lemony egg salad.

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Editor's note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali. This refreshing juice is pleasantly fruity but not overly sweet. It gets its bright green color, tons of antioxidants, and refreshing zing from parsley and spinach, but neither ingredient overwhelms the flavors of the pineapple, grapefruit, and carrots. Note that not all juicers produce the same amount of liquid. If your machine tends toward a lower output, consider buying extra ingredients. To avoid pesticides and other chemicals, use organic fruits and vegetables and be sure to wash everything thoroughly. Some juicers heat juice slightly, so it's a good idea to chill your ingredients before juicing them. This will allow you to drink the juice right away, when its flavors, colors, and nutrients are at their peak.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali. In this streamlined dessert, summer berries are served atop grilled polenta with a simple garnish of strained yogurt and pistachios. The key to success here is using high-quality ingredients: ripe fruit at its seasonal peak, a full-flavored honey (Chef Miller prefers rambutan, a Javanese variety with a fruity, citrusy flavor and amber color), and delicate orange blossom water. If you'd like, try garnishing the dessert with a chiffonade of fresh basil or mint.

This classic Mandarin Chinese recipe can be made with either ground beef or pork.

This mix is everything you want with a drink—a little bit salty, but with a nice variety of textures and flavors.

In this Spanish-style frittata, the potatoes and zucchini are characteristically creamy and filling. The dish is also a host's friend, since it tastes just right at room temperature.

This homey dish made everyone in the test kitchen swoon. Roma tomatoes become even more intense when roasted, and this comforting, custardy bread pudding proves the perfect match for their bright flavor. Take it to a potluck, serve it with something grilled, or make it a vegetarian main dish with a green salad.

In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.

Jacques Maximin claims he never served these tartes fines aux pommes at Chantecler restaurant at the famed Hôtel Négresco. Jacques Torres, Maximin’s pastry chef for eight years, insists they were consistently on the menu. All that matters to us, though, is that the classic combination of warm apple and flaky pastry becomes new again in these light, simple tarts.

Want to get fired upu for the game? Have some coffee with your grilled steak. Better yet, on your grilled steak. Wait, let's go one better and marinate the steaks in beer first! Coffee-rubbed steaks have been getting popular all over the United States. This is my spicy, Texas-style version with dark beer and dark coffee.

In this side dish, the veggies are cooked until just tender to retain their fresh-from-the-market flavor. For a delicious finishing touch, a handful of sliced basil is stirred in right before serving.

The combination of three varieties of apples gives this applesauce sweet-tart flavor and great texture.

A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld.

A stunning dessert that lets two autumn fruits—pears and persimmons—shine.

The cheese filling is spooned over red grapes—not a crust— and the fruit becomes its crowning glory.

This satisfying vegetarian combo—a black-eyed-pea salad with tomatoes; orzo tossed with olives, red onion, and cucumber; and salty crumbles of feta cheese—sings of the Aegean sun.

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 planned.