August is summer’s home stretch: Time to turn every last ounce of energy into a final kick for enjoying alfresco eating. Keep the basket by the door, make sure the red-checkered tablecloth is clean, and consider one of these seven picnic ideas from CHOW’s Home Cooking Community.
1. Bake a stuffed braid, using either store-bought or homemade dough (like the one for our Parker House Rolls). Stuff it with cold cuts and cheese, tuna and hard-cooked egg (a take on the niçoise salad), or smoked salmon and mozzarella (we love this calzone filling). –chowser
2. Set up an avocado bar, halved and pitted avocados with different toppings set out for picnickers to help themselves: crab salad, salsas, tomatoes with goat cheese and bacon—you can even try a dessert version with condensed milk and fruit. –lschow
4. Muffuletta sandwiches are great, since you can make them ahead of time and the flavor only gets better. Also, mayo isn’t a factor, so there are no worries about spoilage or off flavors from sitting in the heat for an hour or two. –Boccone Dolce
Photo of potato salad by Chris Rochelle