Sandwich

Round out the picnic with a green bean salad, peaches, and biscotti.

Active time: 45 min Start to finish: 45 min

To make the salad, Mary uses leftovers from a roast chicken and adds giardiniera, Italian-style pickled vegetables.

A Provençal specialty, pan bagnat is literally a sandwich with "bathed bread" — that is, the loaf of bread is split and drizzled with olive oil and/or a vinaigrette before being filled with other ingredients. In this version, grilled chicken stands in for the traditional tuna. Begin these sandwiches at least four hours and up to one day before serving. Get the picnic started with a selection of cheeses, salami, and crackers. What to drink: A light red, slightly chilled, such as a Beaujolais or Bandol Rosé.

Offer a plum-tomato salad with the sandwiches. Round out the meal with sliced strawberries drizzled with crème de cassis.

Indian spices have been part of Scandinavian cuisine for hundreds of years thanks to the region's thriving shipping trade.

This old favorite is a delicious way to use up cold turkey.

This rib-sticking soup makes a fine meal, especially with a salad alongside. See how to dice potatoes.

"A couple of years ago I decided to become a vegetarian. As time went on, the only things I really missed were some of the heartier sandwiches I used to make," says Jill Browning of Clarendon Hills, Illinois. "But then I created this meatless pita bread sandwich that's as substantial as any hoagie—and much lower in fat."

"My family has subscribed to Gourmet since 1942 or 1943," says Hope Mihalap of Norfolk, Virginia. "This uncomplicated hors d'oeuvre was first served to me at a cocktail party in Chapel Hill, North Carolina, some 35 years ago." "Since then I have discovered other people who make it. Some thinly slice the onion and top it with the mayonnaise and cheese, while others chop the onion and mix it into the mayonnaise. Either way, it's delicious." This is one retro recipe we're glad to revisit. Of the two preparation methods Hope Mihalap describes, we preferred chopping up the onions — the toasts are a bit easier to eat that way. Active time: 5 min Start to finish: 15 min

Leaving a bit of skin on the eggplant adds to the pesto's texture and color. Pour a Pinot Noir or Provençal rosé with the meal.