How to Plan the Perfect Picnic
Updated: Aug. 12, 2021
Whether your outing is for two or 20, you're sure to have a good time if you keep these picnic pointers in mind.
The sun is shining, flowers are blooming—and that gingham blanket that’s been sitting in the back of the closet all winter is ready to make its much-anticipated return. That means, it’s time for a picnic! Outdoor meals require little planning and can be as simple or as elegant as you’d like. Start with these picnic-ready recipes that are easy to pack in a basket.
BLT Macaroni Salad
A friend served this BLT pasta salad, and I just had to get the recipe. My husband loves BLT sandwiches, so this has become a favorite of his. It's nice to serve on hot and humid days, which we frequently get during summer here in Virginia. —Mrs. Hamilton Myers Jr., Charlottesville, Virginia
Don't miss our guide on how to plan the perfect picnic! 
Barbecued Chicken Salad Sandwiches
An impromptu picnic inspired this BBQ chicken salad sandwich. An instant summertime favorite, these dressed-up sandwiches have become a mainstay at our house. —Linda Orme, Battleground, Washington
Rainbow Gelatin Cubes
These layered jello cubes are fun to serve and to eat! I vary the colors to match the occasion. Kids of all ages snatch them up. —Deanna Pietrowicz, Bridgeport, Connecticut Discover even more delightful picnic side dishes.
Tomato-Melon Chicken Salad
Nothing says summer like picking watermelon, tomatoes and raspberries, then tossing them together in a salad. The addition of grilled chicken makes it a satisfying yet still summery meal. —Betsy Hite, Wilton, California
Turkey, Gouda & Apple Tea Sandwiches
Cut into triangles or quarters, these fun mini sandwiches are a tasty addition to an afternoon tea gathering. The cranberry mayo lends an original flavor twist, and the apples give them a sweet-tart crunch. —Taste of Home Test Kitchen
Confetti Snack Mix
I've made this party mix for many years and I usually double the recipe. It makes a wonderful gift, and everyone always wants the recipe. —Jane Bray, Temple Terrace, Florida
Frosted Lemon-Ricotta Cookies
I work for a Special Education school and our students run their own catering business. Every time they make this for a catering event, they get raves. The students chose the Lemon Ricotta Cookies to submit as their favorite cookie recipe. They say they are the "yummiest and chewiest cookies ever!"—Renee Phillips, Owosso, Michigan
Classic Macaroni Salad
This classic macaroni salad recipe is a refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or festive weekend barbecue. —Dorothy Bayes, Sardis, Ohio
Grilled Lemon Chicken
My chicken gets its subtle pucker from lemonade concentrate. So simple, so sweet! —Linda Nilsen, Anoka, Minnesota
Herbed Feta Dip
Guests can’t get enough of this thick, zesty dip that bursts with fresh Mediterranean flavor. The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you fancy.—Rebecca Ray, Chicago, Illinois
Focaccia Sandwiches
Slices of this pretty sandwich make any casual get-together more speical. Add or change ingredients to your taste. —Peggy Woodward, Shullsburg, Wisconsin
Picnic Fruit Punch
This pink cooler is deliciously thirst-quenching on a warm day. Seeing its color, folks guess it might be pink lemonade. They're pleasantly surprised to discover the bubbly blend includes cranberry, pineapple, orange and lemon juices. —Marion Lowery, Medford, Oregon
Lime-Honey Fruit Salad
Nothing is more refreshing to me than a seasonal fruit salad enhanced with this simple honey-lime dressing. —Victoria Shevlin, Cape Coral, Florida
Cucumber Coleslaw
I created this cucumber coleslaw recipe so I could use a julienne peeler I received as a gift. I had leftover sparkling wine, so I thought I'd try to use it over julienned cucumbers to make this refreshing slaw. It's a nice way to round out a brunch or picnic. —Merry Graham, Newhall, California
PBJ on a Stick
Take the classic peanut butter and jelly sandwich on the go with these skewers. They also make easy snacks. —Sara Martin, Brookfield, Wisconsin
Salami Roll-Ups
These bite-size appetizers are a cinch to make with just four ingredients—even your kids can help you with them! —Jean Baffuto, Apache Junction, Arizona
Puppy Chow
This snack mix is perfect for a late-night treat or a pick-me-up any time of the day. I sometimes take a batch to work, and it's always eaten up quickly. It's a slightly different cereal snack because of the chocolate and peanut butter. —Mary Obeilin, Selinsgrove, Pennsylvania
Chicken Caesar Pitas
Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. —Taste of Home Test Kitchen
Pasta Salad in a Jar
If you're planning a picnic, make this pasta a day ahead. For my husband's lunch at work, I sometimes tie a plastic fork on the jar. —Pat Neiheisel, Leetonia, Ohio
Southwest Hummus Dip
Not your ordinary hummus, this dip is a combination of two things I love—chick peas and Southwestern flavors. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn. —Cheray Buckalew, Cumberland, Maryland
Avocado Fruit Salad with Tangerine Vinaigrette
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
Grandma’s Potato Salad
Our Fourth of July feast wouldn't be complete without this chilled old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin
Chocolate-Covered Strawberry Snack Mix
I love chocolate-covered strawberries, but that's a treat you want to make only on special occasions. With a little experimenting, I've captured the same incredible flavor in a snack I can take anywhere. Everyone is always amazed when I pull this out at a picnic or tailgate, or on a car trip. —TerryAnn Moore, Vineland, New Jersey
Strawberry Watermelon Lemonade
The nutrition department at my local hospital inspired me to create this refreshing summer sipper. I tweaked their recipe slightly to create this drink full of sweet-tart flavor. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Dill Garden Salad
I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania
S'mookies
S'mores are one of my favorite desserts. I wanted to create a cookie to replace the graham cracker—that's when my s'mookie was born. Just as delicious as the classic.—Maria Davis, Hermosa Beach, California
Tuna Artichoke Melts
After sampling a similar open-faced sandwich at a restaurant, I created my own version of lemon-seasoned tuna salad with artichoke hearts. I like to serve it for lunch with a friend on the patio.
Dilly Chicken Sandwiches
A creamy lemon-dill spread adds summery flavor to tender chicken served between slices of grilled French bread with slices of lettuce and tomato. Serve it for lunch, or for a light and breezy dinner on the patio. —Orien Major, Hinton, Alberta
Three-Pepper Coleslaw
There are never any leftovers when I make this dish for a picnic, barbecue or any social gathering. —Priscilla Gilbert, Indian Harbour Beach, Florida
Mango Salad with Mint Yogurt Dressing
An abundant planter full of mint inspired me to create this summery salad. The flavors pair together so well, and really let the freshness of the mint shine. —Natalie Klein, Albuquerque, New Mexico
Italian Submarine
My Italian husband grew up eating this flavorful sandwich, which his mother used to make it after Saturday chores were finished. Put the sub together a few hours ahead and refrigerate, then serve with chips, veggies and dip for a delicious meal. —Christine Lupella, Fifty Lakes, Minnesota
Root Beer Cookies
When it's too difficult to take along root beer floats on a picnic, take these cookies instead! I've found the flavor is even better the next day. The hard part is convincing my family to wait that long before sampling them.—Violette Bawden, West Valley City, Utah
Iced Raspberry Tea
Frozen raspberries lend fruity flavor and lovely color to this pretty iced tea that's good throughout the year. The recipe calls for just a few common ingredients and offers make-ahead convenience. —Lois McGrady, Hillsville, Virginia
Yellow Summer Squash Relish
My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. —Ruth Hawkins, Jackson, Mississippi
Prosciutto Pinwheels
Fancy-looking and filling, these sensational appetizers are a lot easier to make than they look. With just a few ingredients and our easy directions, it'll be a snap! —Kaitlyn Benito, Everett, Washington
Banana Cake with Cream Cheese Frosting
As a mother of three sons, sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. —Bonnie Krause, Irvona, Pennsylvania
Broccoli Slaw with Lemon Dressing
Our family absolutely loves broccoli, so I'm so happy there's finally a slaw mix in stores that uses broccoli stems. I like this slaw best after 20 minutes or so to allow the flavors to meld. —Donna Marie Ryan, Topsfield, Massachusetts
Smoked Salmon Egg Salad
Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. —Cathy Tang, Redmond, Washington
Margarita Cupcakes
These margarita cupcakes are my most requested recipe. If you are unable to find Key lime juice, you can use regular lime juice. —Kerri McMillan, Sylvester, Georgia
Refrigerator Garden Pickles
Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
Quick & Easy Honey Mustard
This fast, easy mustard with rice vinegar and honey has more flavor than any other honey mustard dressing I've ever tried. —Sharon Rehm, New Blaine, Arkansas
Raspberry-Rhubarb Slab Pie
Slab pie is a pastry baked in a jelly-roll pan and cut into slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
Strawberry, Cucumber & Honeydew Salad
Strawberries and cucumbers together—I just love this combination! We used to eat a lot of cucumbers growing up in upstate New York. We'd get them, along with strawberries and melons, from fruit and veggie stands to make this sweet and tangy salad. —Melissa Mccabe, Long Beach, California
Cherry Tomato Corn Salad
Brighten a picnic lunch or backyard barbecue with this cheerful, fresh-tasting salad. If you use want to use sweet corn off the cob, saute the corn for 5 minutes in a skillet before adding to the salad. —Taste of Home Test Kitchen
Fruit Salad with Apricot Dressing
When I serve this lovely refreshing salad for picnics and holidays, the bowl empties fast. —Carol Lambert, El Dorado, Arkansas
Fruity Peanut Butter Pitas
My kids ask for these pita sandwiches all the time. They haven’t noticed that as good as they taste, they’re also good for them. —Kim Holmes, Emerald Park, Saskatchewan
Picnic Bars
You'll score points with your pals when you stir together these delicious fudge-like treats. They're very moist and rich. The chocolate chips and walnuts make a pretty topping. —Frank Bee, Eugene, Oregon
Nutty Cereal Crunch
This is one of my favorite snacks to take to large get-togethers. Cinnamon, brown sugar and butter create a lip-smacking coating for cereal and a variety of nuts in this change-of-pace party mix. One handful simply isn't enough! —Grace Yaskovic, Branchville, New Jersey
Turkey-Jalapeno Sandwiches
When turkey sandwich meets modern Thai, it’s a fun mix of classic and trendy food. I love it when my mixing and matching turns out so tasty. —Stacy Mullens, Gresham, Oregon
Greek Deli Kabobs
For an easy Mediterranean-style appetizer, marinate broccoli and mozzarella, then skewer with sweet red peppers and salami. Everybody loves food on a stick! —Vikki Spengler, Ocala, Florida
Hearty Muffuletta
Famous in Louisiana, muffulettas are cold cuts, cheese and olive salad layered into an Italian bread shell. I was happy when a friend and co-worker gave me this recipe so I could make them myself. More than a meal, it’s a dining experience! —Ruth Hayward, Lake Charles, Louisiana
Chicken Strawberry Spinach Salad
This pretty spinach salad, topped with grilled chicken, strawberries and almonds, features a delectably sweet poppy seed dressing. Made in moments, it’s a refreshing lunch or light supper for two. —Ginger Ellsworth, Caldwell, Idaho
Fast Macaroni Salad
Chopped veggies provide crunch, and cherry tomatoes add vibrant color to this refreshing and creamy pasta salad. —Frankiee Bush, Freedom, Indiana
Olive-Stuffed Celery
My grandmother taught both me and my mom this appetizer recipe for stuffed celery. We always serve it at Christmas and Thanksgiving. The stuffing is so yummy that even if you don't normally care for the ingredients on their own, you'll love the end result. —Stacy Powell, Santa Fe, Texas
Southern Potato Salad
This potato salad with a southern twist is perfect for a summer picnic. The pickles add extra sweetness. —Gene Pitts, Wilsonville, Alabama
Roasted Curry Chickpeas
We coated chickpeas with simple seasonings to make a low-fat snacking sensation. This chickpea recipe rivals calorie-laden varieties sold in stores. —Taste of Home Test Kitchen
Smoked Salmon Deviled Eggs
Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon
Mexican Roasted Potato Salad
My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. —Elisabeth Larsen, Pleasant Grove, Utah
Slow-Cooker Party Mix
This mildly seasoned snack mix is always a party favorite. Served warm from a slow cooker, the munchable mixture is very satisfying. —Dana Hughes, Gresham, Oregon
Veggie Brown Rice Wraps
Salsa gives a bit of zip to the brown rice and bean filling in the meatless tortilla wraps. —Lisa Sullivan, St. Marys, Ohio
Chipotle BLT Wraps
BLT sandwiches are so good, but they can make a lot of messy crumbs from the toasted bread. Since we also love wraps, I decided to make BLTs using tortillas instead. Warming the wraps a little makes them easy to work with. —Darlene Brenden, Salem, Oregon
Fruit Salad in a Pineapple Boat
A sweet, summery treat that looks as good as it tastes! No one, young or old, will be able to resist this healthy fruit salad. —Amy Short, Lesage, West Virginia
PB&J Chex Mix
As a kid, I loved to add crunchy textures, like chips or popcorn, to my PB&J sandwiches. This mix has all the necessary components of that childhood favorite: sweet jelly, rich peanut butter, a little saltiness from peanuts and, finally, that irresistible crunch from the Chex mix. —Shelley Ward, Isle of Palms, South Carolina
Effortless Guacamole
Here’s one delicious, extra-easy classic you’ll turn to again and again. I’ve been making this recipe since I started cooking, and that was a long time ago. —DeAnn Lokvam, Tijeras, New Mexico
Salami & Provolone Pasta Salad
Everyone needs a perfect pasta salad that’s easy to make, especially on busy nights when your family wants a dish that’s fast, light and cool. This is just the thing. —Jill Donley, Warsaw, Indiana
Basil White Bean Dip
We're big fans of hummus, but my son is allergic. I came up with this bean dip, and it’s turned out to be a great alternative. —Erin Bosco, Carlton, Washington
Campers' Coleslaw
Crispy and crunchy, this old family slaw recipe makes a refreshing side dish for picnics and parties. —Kimberly Wallace, Dennison, Ohio
Crispy Snack Mix
This recipe proves you can make just about anything in a slow cooker, even a delightfully crispy snack mix. —Jane Sims, De Leon, Texas
Roasted Red Pepper Hummus
My son taught me how to make hummus, which is a tasty and healthy alternative to calorie-filled dips. Fresh roasted red bell peppers make it special. —Nancy Watson-Pistole, Shawnee, Kansas
Sage & Prosciutto Pinwheels
I love, love, love to make appetizers and I especially like this recipe because I can make the rolls ahead, freeze them, and then slice and bake when needed. —Kate Dampier, Quail Valley, California
Lavender Shortbread
Lavender flowers can be used fresh or dried in cooking. The flowers have an intense flavor, so they are best used sparingly.—Taste of Home Test Kitchen, Greendale, Wisconsin
Broccoli Slaw
Here's my favorite twist on broccoli salad. It's so easy to make and has an irresistible tangy crunch. —Konny Thomas, Citrus Heights, California
Stromboli Sandwich
I've made this Stromboli sandwich many times for parties, and it gets great reviews. You can add ingredients and spices to suit your taste. The recipe is so good I just had to share it with you! —Leigh Lauer, Hummelstown, Pennsylvania
Spicy Chunky Salsa
Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington
Buffalo Chicken Wraps
Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps. Filled with chicken, cheese, lettuce and tomatoes, these buffalo chicken wraps are colorful, fun to eat...and tote-able, too! —Athena Russell, Florence, South Carolina
Contest-Winning Grilled Mushrooms
Grilled mushrooms always taste good, but this easy recipe makes them taste even more fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. —Melanie Knoll, Marshalltown, Iowa
Easy Cheese-Stuffed Jalapenos
A few years ago, I saw a man in the grocery store buying a big bag of jalapeno peppers. I asked him what he intended to do with them, and right there in the store he gave me this fabulous recipe for stuffed jalapenos! —Janice Montiverdi, Sugar Land, Texas
Pineapple Chicken Salad Sandwiches
These sandwiches are always welcome at lunchtime around our house. Sweet pineapple and crunchy pecans are nice additions to ordinary chicken salad. —Carol Alexander, Midland, Michigan
Avocado & Artichoke Pasta Salad
A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New JerseyAnd for dessert, end with a summer lovin’ popsicle! You can either use molds to make one of our most refreshing popsicle recipes or fill up one of these Zipsicle pouches ($10 for a 100-pack) with the flavor of your choice. Use a sharpie to write the flavor or a fun, summery message on them.
Tips for Transporting Food
Have a dish that needs to be kept warm? Instead of transporting food into a different container, keep it in the cooking vessel for a laid-back feel. If the cooking dish has a lid and handles—like this beautiful oven-safe skillet from Calphalon—take a flour sack towel or clean dish rag and tie it around to secure. Try it out with this yummy bacon and asparagus frittata.
Famous for your deviled eggs? You don’t need a special container to serve them. Place each egg in a cupcake liner for easy travel. Get all of our favorite recipes for deviled eggs here.
You can also keep a picnic kit at the ready. Stash paper plates, picnic-ready flatware, sunblock and a few outdoor games in a container. When not in use, slip it in your cooler for next time!
Here are a few more ideas:
- Consider packing two containers—a picnic basket for tableware and nonperishable items and a cooler for cold food and beverages.
- Pack your basket in reverse order to make it easy to get at the items you need when you arrive at your picnic site. Place nonperishable food on the bottom, then serving items and tableware, and finally the tablecloth on top.
- No basket? No worries! Load your goodies into a sturdy cardboard box, plastic bin or even a backpack.
- If you’re feeding a lot of people, bring two coolers. Since frequent opening of a cooler allows the cool air to escape, use one for frequently used items such as beverages. Use the second cooler for perishable foods like meats and salads. (These picnic salad ideas are some of our absolute favorites! Try these tasty picnic side dishes, too.)
- Closely estimate how much food your group will eat to avoid leftovers. Unless they can be kept very cold or very hot, leftovers of perishable items should be thrown away.
- Save extra condiment packets from fast-food restaurants to bring along on your picnic—the packs are ideal for easy outdoor meals.
- Bring along plastic bags to cart home dirty dishes and silverware, and for garbage in case there are no trash barrels at the picnic site.
Don’t forget any of these items to pack for every picnic.
How to Keep Your Food Cool
Cold sandwiches, chilled salads and icy beverages really hit the spot on warm days. To ensure these items stay cool—and safe to eat—remember these rules:
- Cold foods should be kept at 40°F or colder.
- When packing a cooler, it should be about 25% ice and 75% food. Place ice on the bottom and along the sides of the cooler. Then place the heaviest and most perishable foods on top of the ice. Fill in with lighter items.
- Transfer chilled foods directly from the refrigerator to the cooler. Don’t use the cooler to chill warm or room temperature items.
- A full cooler will stay colder longer than one that is partially empty, so choose an appropriate sized cooler. If food doesn’t completely fill your cooler, add more ice.
- Large pieces of ice melt more slowly than ice cubes. If you plan to be gone awhile, use chunks of ice instead of ice cubes. Simply fill clean empty milk cartons with water and freeze.
- To protect your cooler from the sun’s rays, place it in the shade as soon as you arrive at your picnic spot.
- When setting out chilled salads or other cold foods, consider placing the serving containers in a larger pan filled with ice to keep them cold.
- Avoid packing mayonnaise and ice cream-based dishes that can turn bad or melt in the sun.
- Here are a few more tips for how to keep your food cool outdoors.
After going to all this trouble of keeping your food fresh and safe to eat, the last thing you’d want is for ants to enjoy the meal instead of your family. Here’s a foolproof way to stop them in their tracks: Place a plastic container on the bottom of each picnic table leg. Fill with water. The ants won’t be able to crawl past!
Grilling Tips
While subs and other sandwiches are common alfresco fare, grilled foods are popular, too. Get inspiration from our top grilling recipes. If you plan to cook meats such as chicken, steak, hamburgers or hot dogs at your picnic site, heed these helpful hints:
- Wrap raw meat, poultry or fish separately from cooked foods in airtight plastic containers or resealable plastic bags.
- Freeze meats before packing so they remain cold longer. This is especially important if you must travel a long distance to the picnic location or if the foods won’t be grilled immediately upon arrival.
- Do not partially cook foods at home to speed up cooking at the picnic site; bacteria grows faster in partially cooked foods.
- Hot foods should be kept at 140°F or hotter and should be eaten within 2 hours of being cooked.
Margarita Chicken
Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. —Kelly Bruneman, Cedar Park, Texas
Kentucky Grilled Chicken
This Kentucky grilled chicken is perfect for an outdoor summer meal, and my family thinks it's fantastic. It takes about an hour on the grill but is worth the wait. I use a new paintbrush to mop on the basting sauce. -Jill Evely, Wilmore, Kentucky
Gourmet Burgers with Sun-Dried Tomato
This recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese—Gorgonzola, feta, smoked Gouda, blue or another family favorite. —Aaron Shields, Hamburg, New York
Grilled Corn in Husks
If you're new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. —Nancy Zimmerman, Cape May Court House, New Jersey
Feta Salmon Salad
My son David always ordered the satisfying salmon sandwich at a local pub. In trying to replicate it, he came up with this salmon salad recipe. It's the only recipe he's ever made and our entire family thinks it's great. —susan griffiths, Mount Pleasnt, South Carolina
Steak Sandwiches with Crispy Onions
I created this steak sandwich recipe for my husband. Fried onions are a family favorite, and I thought it would be amazing to put them on a sandwich. The chimichurri-inspired mayo gives fabulous freshness and flavor. —Renee Seaman, Green Township, New Jersey Don't make these grilling safety mistakes.
Grilled Caesar Chicken Breasts
Marinated overnight in creamy Caesar dressing, this grilled Caesar chicken recipe is juicy, tender and full of flavor. It couldn't be easier. —Marcia Wallenfeldt, Kent, Ohio
The Best Grilled Sirloin Tip Roast
If you're looking for a flavorful cut of meat that's still pretty lean, give this sirloin tip roast a try. I like to cook it slowly over indirect heat, mopping it frequently with red wine sauce. —James Schend, Pleasant Prairie, Wisconsin
Fresh Corn & Arugula Salad
This fresh-tasting salad is known as Aunt Pammy's salad in my family. It's so colorful that it will take center stage. — Pamela Damm, South Beloit, Illinois
Salmon Grilled in Foil
Steamed in its own juices, this grilled salmon in foil is incredibly tender. Curry adds a punch of flavor that's perfectly balanced by onion and tomato. —Merideth Berkovich, The Dalles, Oregon
Grilled Elote Flatbread
Here's a fun twist on a classic Mexican dish! Keep your kitchen cooled down this summer by grilling this summery, fresh flatbread outdoors. —Amanda Phillips, Portland, Oregon
Grilled Romaine Salad
For a great-tasting salad, try this recipe on the grill! It's equally good with any dressing of your choice.—Taste of Home Test Kitchen
Grilled Onion & Skirt Steak Tacos
I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. —Adan Franco, Milwaukee, Wisconsin
Grilled Flank Steak
My sister, Kathy, and I often exchange recipes and this grilled flank steak recipe is from her. It's become a favorite of mine to serve to company. The meat and vegetables can be prepared ahead of time. When company arrives, just fire up the grill! —Jenny Reece, Farwell, Minnesota
Dry-Rub Grilled Pork Chops over Cannellini Greens
My family was not a huge fan of pork until I tried this pork chops and green beans recipe. Feel free to incorporate your favorite herbs into the dry rub. You can use the rub on boneless skinless chicken breast or other meats, too. —Michael Cirlincione, Stockton, New Jersey
Grilled Chicken Salad
A few years back, I was looking for a simple yet delicious salad for a picnic for my boyfriend and myself. Now that guy is my husband, and we still enjoy going on picnics and dining on this grilled chicken salad. It's perfect as a meal or side. —Juli Stewart, Coppell, Texas
Halibut Soft Tacos
I sometimes serve these halibut tacos wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather recipe is quick, colorful and full of nutrients. —Kristin Kossak, Bozeman, Montana
Brined Grilled Turkey Breast
You'll want to give thanks for this mouthwatering, slightly sweet turkey! A hint of spice makes this one of our best turkey recipes ever. —Tina Mirilovich, Johnstown, Pennsylvania
Grilled Mahi Mahi
Instead of grilling out the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Beef 'n' Pork Burgers
The combination of meats is the secret behind these beef and pork burgers. They're ideal for summer grilling, and everyone loves them. Plus, you can easily double or triple the recipe for large get-togethers. —Sharon Adamczyk, Wind Lake, Wisconsin
The Best Baby Back Ribs
I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. —Iola Egle, Bella Vista, ArkansasChicken Strawberry Spinach Salad
This pretty spinach salad, topped with grilled chicken, strawberries and almonds, features a delectably sweet poppy seed dressing. Ready in moments, it’s a refreshing lunch or light supper for two. —Ginger Ellsworth, Caldwell, Idaho
Grilled Asparagus
Tender, with a delicious barbecue flavor, this grilled asparagus makes a perfect side dish for grilled meats. Don't know how to cook asparagus on the grill? Just place the stalks on a double skewer. —Taste of Home Test Kitchen
Grilled Chorizo and Shrimp Paella
This shrimp paella recipe is not only healthy but satisfying, too! It has vitamin C from the sweet red pepper, fiber from the rice, and lean protein from the chicken sausage. — Daniel Bartholomay, Fargo, North Dakota
Artichoke Steak Wraps
This simple, fast and flavorful dish is one the whole family loves. It's surprisingly easy to make, and you can broil the steak if you don't want to venture outside.—Greg Fontenot, The Woodlands, Texas
Lemon-Dijon Grilled Salmon Foil Packet
My family enjoys this healthy salmon recipe very much, which makes it a winner in my book. The capers really give it a burst of flavor. And since the salmon are grilled in foil, there's almost no cleanup! —Bonnie McGuire, Sunnyvale, California
Easy Grilled Corn with Chipotle-Lime Butter
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Grilled Steak Tacos
Spicy aioli brings a zesty kick to steak tacos, and the ribeye is a nice upgrade from typical ground beef. Grab one and enjoy the burst of flavor in each bite! —Michael Compean, Los Angeles, California
Grilled Fruit Phyllo Tart
This tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loved the flaky crust, and the bright colors make it a pretty addition to any spread. —Laura McAllister, Morganton, North Carolina
California Burger Wraps
I love the way these fresh flavors blend. It's a snap to throw these wraps together for a quick, healthy lunch. The burgers can also be served on buns if you like. —Rachelle McCalla, Atlantic, Iowa
Bratwurst and Chicken Kabobs
I made these lively chicken kabobs as a thank-you gift while visiting my relatives in Norway They loved eating them almost as much as I loved cooking for them! If you prefer less heat in the chutney, you can use honey in place of pepper jelly. Also, any variety of vegetables will work with these. —Anna Davis, Springfield, Missouri
Aloha Burgers
I love hamburgers and tropical fruit, so it just seemed natural for me to combine them. My family frequently requests this unique Hawaiian pineapple burger recipe. It's a nice change of pace! —Joi McKim-Jones, Waikoloa, Hawaii
Grilled Bruschetta
This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. —Brittany Allyn, Mesa, Arizona
Martha's Fish Tacos
We can’t get enough barbecued fish at our house. This recipe can be made ahead and served cold, or you can eat it hot off the grill. It’s fantastic either way! —Martha Benoit, Proctorsville, Vermont
Big John's Chili-Rubbed Ribs
When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. —Ginger Sullivan, Cutler Bay, Florida
Grilled Pork and Poblano Peppers
My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
Grilled Lobster Tails
I had never tried grilling lobster tails at home until I tried this convenient and deliciously different recipe. It turned out amazing, and has left me with little reason to ever order grilled lobster tail at a restaurant again. Here's how to cook lobster tails on the grill. —Katie Rush, Kansas City, Missouri
Grilled Stone Fruits with Balsamic Syrup
Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California
Grilled Pattypans
Just a few minutes and a handful of ingredients are all you’ll need for this scrumptious side dish. Hoisin sauce and rice wine vinegar give grilled pattypans Asian flair. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Grilled Pork Tenderloin with Cherry Salsa Mole
The combination of pork and cherries has long been a favorite of mine. The hint of spice and chocolate in the salsa mole makes the combination even more special. —Roxanne Chan, Albany, California
Grilled Veggie Pizza
I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Susan Marshall, Colorado Springs, Colorado
Lime and Dill Chimichurri Shrimp
Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, California
Grilled Italian Sausage Sandwiches
Try these sausage sandwiches for a casual but hearty meal. Full of traditional Italian flavor, they're a snap to make. —Mike Yaeger, Brookings, South Dakota
Spiced Grilled Chicken with Cilantro Butter
The spicy heat of the chicken pairs beautifully with the flavorful cilantro butter in this original recipe from Diane Halferty of Corpus Christi, Texas. We added spicy chocolate cinnamon cane sugar to the chicken, which complemented the other spices that are brushed over the chicken before grilling. —Taste of Home Test Kitchen
Easy Grilled Squash
This is grilled butternut squash recipe is one of my favorite ways to cook with fresh produce. I usually make it when I am grilling steak or chicken. —Esther Horst, Monterey, Tennessee
Shrimp 'n' Scallops Tropical Salad
A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.
Steak Sandwich Kabobs
Skewers with seasoned steak, bread and veggies are grilled and topped with provolone cheese for a fantastic meal. Coleslaw, spruced up with chopped walnuts, is a great side for the kabobs. —Taste of Home Test Kitchen
Cedar Plank Salmon with Blackberry Sauce
Here's my go-to entree for a warm-weather cookout. The salmon has a rich, grilled taste that's enhanced by the savory blackberry sauce. It's a nice balance of sweet, smoky and spicy. —Stephanie Matthews, Tempe, AZ
Grilled Basil Chicken and Tomatoes
Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania
Grilled Angel Food Cake with Strawberries
One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. —Tammy Hathaway, Freeman Twp, Maine