What to Eat

Summer Picnics: Recipes From the Experts.

Tortilla Española by Mario Batali

The famous “Molto Mario” speaks some Spanish (cuisine).

Tortilla Española is essentially the national dish of Spain. It’s found on many street corners and in most tapas bars and restaurants, and can easily become an obsession (for good reason). You can eat it hot or cold for breakfast with a café con leche, in a bocadillo (sandwich), or for dinner with a light salad and a bit of jamón. Basically anytime, anywhere, anyhow.

Click here for the recipe.

Lentil and Feta Cheese Salad by Nava Atlas and Fran Bigelow

A few bites to transport you to the Mediterranean.

There’s something appropriate about pairing feta cheese and lentils—perhaps it’s the mingling of the salty and peppery flavors, or that it fuels the fantasy that we’re on the Mediterranean coast for lunch. Either way, this salad will fast become a friend, most likely because it has only five ingredients and can come together in just 30 minutes. Which gives you more time to work on your imaginary tan.

Click here for the recipe.

Chicken Salad by Julia Child

The mother of French cuisine perfects an American classic.

With this classic recipe Julia Child makes us want to eat and serve chicken salad all the time: over greens as an actual salad, in a sandwich with crisp bacon and ripe tomato, scooped onto tortilla chips, or with a spoon right out of the bowl. Julia always reminds us that you don’t always need to get super creative or fancy to impress.

Click here for the recipe.

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Garlicky Creamy Spinach Dip by Dave Lieberman

The chef and TV host offers a fresh approach to dipping.

Hey, you! Put down the packet of dried onion-soup mix right now. This creamy dip is everything you want a dip to be (including hassle-free to make) and you can use it for everything from bread sticks to celery sticks. The trick here is to cook the garlic slowly, just until it turns golden so that the flavor mellows and gets sweeter.

Click here for the recipe.

Honeycomb Bars by Matt Lewis and Renato Poliafito

Nature’s candy ably ends an outdoor meal.

You probably didn’t even know you needed this bar. Well, wait until you taste it. The honeycomb bar is not exactly common, nor does it have an immediately recognizable taste, but that’s what makes this truly uncategorizable bar so wonderful. Almonds and dried cherries are encased in an orange-honey glaze and baked in a buttery sweet tart dough. Equally delicious for breakfast or dessert (or both), we’re convinced that as soon as you try these bars you’ll always want to have a batch around.

Click here for the recipe.

Plus: Check out Hungry Beast, for more news on the latest restaurants, hot chefs, and tasty recipes.