Outdoor Food

Outdoor Food
Not all food is ready to withstand hungry hordes and sit outside in the hot, hot heat.
Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen
Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen
Photo by Peden + Munk, food styling by Sue Li, prop styling by Rebecca Bartoshesky
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
Photo by Alex Lau, food styling by Rebecca Jurkevich
Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski
Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski
Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen
Photo by Michael Graydon + Nikole Herriott, prop styling by Kalen Kaminski
Photo by Alex Lau, Styling by Andy Baraghani
Photo by Chelsie Craig, food styling by Anna Billingskog
Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski
Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski
Photo by Peden + Munk, food styling by Sue Li, prop styling by Rebecca Bartoshesky
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When we're heading to picnics , cooking out in the backyard, and gearing up for days at the beach, we want our food to be as ready for the summer sun as we are. But not all food can withstand crowds and sitting outside in the hot, hot heat. That's why these 80 dishes exist. Let everyone else show up with six packs; show up with these and be a hero.
All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.
This cold noodle salad can be customized however you want, but it's all about that sesame dressing.
The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.
Can’t decide if you’re in the mood for egg salad or potato salad? How about both—with bacon?
We traded the goopy sweet mayo dressing in your typical cole slaw for a whipped, airy kimchi dressing. Cabbage two ways!
Use any cooked grain or other small pasta for this bittersweet number.
A riff on a three-bean salad with a garlic-chile-maple-lime dressing that we can’t quit.
Matcha and sesame seeds take these strawberries to a place chocolate-dipped berries only dream of.
This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.
This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.
TBH, you can sub in any raw veg, oil, or cheese you feel like. This salad's a no-brainer.
Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.
The only thing better than Mexican corn on the cob is Mexican corn off the cob. This riff on esquites goes heavy on the cotija and lime.
When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.
Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
What makes this salad special is the miso ranch dressing and the pulverized nori.
Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.
A bright summer salad perfect for a long, lazy lunch menu.
Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.
A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.
This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.
The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans.
For these baked empanadas, Gaby Melian says the addition of green olives and raisins in the filling is essential.
Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make it substantial.
If you prefer skinless, boneless thighs, that’s fine too. You will need to add about 2 Tbsp. olive oil to the pan to start, and your total cook time will be shorter. Change up the crunchy vegetables as you wish—any sturdy veggie that you enjoy eating raw will be equally good.
A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.
Is it still pasta salad if it’s not swimming in mayo? Why, yes it is.
If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.
If the colors don't get you, the flavor will. This refreshing salad is crispy, bright, and creamy in all the right places.
Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced riff.
A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.
This cooling and refreshing salad—with cilantro standing in for the lettuce—is great alongside spicy foods.
Zucchini is anything but boring when bathed in a kicky vinaigrette.
Nothing beats serving this salsa still warm and freshly blended.
A salad you can make in bulk in just a few minutes. The magic is all in the seasoning, so we go heavy on the parseley, chives, capers, and lemon.
Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.
Ditch the mayonnaise and opt instead for olive oil and apple cider vinegar to make a bracing potato salad that won't spoil too quickly in the sun.
Cooked summer squash can be mushy. Solution: Eat it raw. If you can’t find buckwheat groats, use chopped toasted almonds instead.
These frozen treats are also super cute made with orange rinds and work with any flavor sorbet or sherbet you fancy.
Hattie B’s version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive.
Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.
When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.
For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.
Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced.
This simple marinade will fancy up any type of canned beans.
Feeling under the weather? This superfruit salad will give you the perfect jolt of vitamins you need to get back on the path of recovery.
Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.
Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.
This colorful cold noodle salad is infinitely riffable.
The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.
Poaching the shrimp with their shells on locks in their flavor.
If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.
The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.
If you're camping, make the rice before you leave and pack the vinaigrette in a little jar on the side. You’ll thank us, Scout’s honor.
Be patient: The goal is to char the eggplants beyond recognition. And, yes, it's worth it.
Slightly underripe plums? Add a touch more honey.
The best way to transport this is right in the pan, snug in a box.
Australian potato salad. We didn’t know it existed, but when you swap mayo for a tangy vinaigrette and add charred greens, magic happens.
Remove the tomatillo’s papery husk and rinse off any sticky coating before using.
Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.
This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.
This is a high-summer throw-together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.
The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.
Herbs are plentiful (maybe too plentiful in the summer)—but enjoy them to the fullest while they last.
The ideal bring-to-your-friend's-dinner-party salad.
Bring this to ALL the picnics this summer.
Gather a crew to help you stuff and fold these flavorful empanadas, and then pack them up and head to the beach.
Salty, crunchy, and herbaceous. You won’t be able to get enough of it. We promise.
Bright and light, this grilled corn salad with avocado will go with everything else at your summer barbecue.
It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.
These pretzel nubbins are crunchy on the outside and soft and chewy on the inside.
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These outdoor entertaining recipes are so easy and delightful - you'll love them!
by Veronica Brandy – Updated Apr 25, 2021

Home / Cook / Recipes RoundUp / 25 Outdoor Entertaining Food Recipes

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O utdoor Entertaining Food Recipes – Summer is perfect to entertain outside with friends and family. With easy outdoor entertaining foods made with fresh ingredients and quick to make, this collection of recipes for outdoor entertaining is truly a must-have for parties this summer.
With mango, grilled shrimp and basil-The perfect Spring, Summer and anytime party favorites. Get the recipe .
Fresh goat cheese and juicy grapes for a summery appetizer. Get the recipe .
Spice for margarita lovers, or margarita for spice lovers? Get the recipe .
The ultimate grilling recipe for your summer gatherings. Get the recipe .
Create a vibrant and delicious outdoor party starter. Get recipe .
A real treat on a weekend barbecue. Get the recipe here .
The easiest and most delicious shrimp you can make in 15 mins. Get the recipe .
A healthy recipe full of fresh tropical fruit and veggies. Get the recipe .
Your new secret drink, dedicated to cool everyone off and keep spirits high. Get the recipe .
A perfect summertime appetizer with only 3 ingredients. Get the recipe .
A light and healthy starter, perfect for a summer cookout. Get the recipe .
These salmon puffs are great with some bubbly! Click here to get the recipe .
Ideal for your outdoor summer parties. Get the recipe .
Super puffy appetizers everyone will love! Get the recipe .
Create an impressive dessert without ever turning on the oven. Get the recipe .
Dazzle your guests with this last-minute appetizer. Get the recipe .
These easy grilled skewers are so easy to make and loaded with flavor – they’ll be the hit at your next backyard BBQ. Get the recipe .
A quick and easy appetizer to please your guests at any spring or summer event. Get the recipe .
Meet your new favorite summer appetizer. Get the recipe .
A light and refreshing salad that will elevate your potluck routine. Get the recipe .
Reward yourself with this juicy, flavorful weeknight indulgence. Get the recipe .
This tangy condiment will definitely enhance your spring and summer cookouts. Get the recipe .
These bite-size wraps are just perfect for party finger food. Get the recipe .
A light, delicious, and healthy meal that is so easy to throw together for a backyard bash. Get the recipe .
This lemonade is like taking a bite out of summer. Get the recipe .
Did you make one of these outdoor entertaining recipes ? Please share on your social media using our hashtag #eatwell101!
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1. Combine the lime juice, olive oil, garlic, cumin, achiote and salt. Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil and grill for 4 minutes on each side f

1. Put the prawns in a large baking dish.
2. Combine the oil, garlic, red chilli flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 30 min

Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator b

1) Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.
2) Heat the griddle to high.
3) While the potatoes are cooling, hea

For the marinade: Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.Sauce:Heat the oil in a frying pan and add the onion, garlic and chilli. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, co

Fresh herbs transform this burger into a gourmet delight.

Stick some sweetcorn on the barbeque and ramp up the flavour with Mexican sauce!

Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to tas

Preheat the oven to 220°C. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequentl

You will also need: Mini wooden kebab skewers, that have been soaked in cold water for 20 minutes.

Put the lamb cubes in a large bowl; add the garlic, ginger, seasoning and half the satay sauce. Mix together. Preheat the grill to moderate.

Thre

Heat the oil in a large nonstick skillet over medium-high heat, add half of the onion and the garlic and cook, stirring, until soft and just begins to brown, about 4 minutes. Add the tomato paste, chili powder, 1/2 teaspoon salt and the cayenne pepp

Heat the grill to high. Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes

Chilli flakes take Bobby Flay's grilled aubergine to another level.

Ever thought of adding cola to your sauce? It gives it an intense flavour.

Combine the mayonnaise, buttermilk, sour cream, basil, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Chill for a couple of hours before serving.

Split, stem, and seed the chillies. Toast the chillies in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chillies in a heatproof bowl, cover with very hot water, and set aside unti

Paprika adds a smoky edge to this creamy summer potato salad.

1) Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

2) Shear off the corn kernels with a sharp knife over a bowl. Tos

Preheat the oven to 375 degrees F.

On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan.

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