About this episode
Tanya Sichynsky, an editor for New York Times Food and Cooking sections, and editor of The Veggie newsletter , shares her ideas for the best hot-weather-friendly foods to pack for the beach, a picnic, or any outdoor adventure. Plus, surprising hacks for keeping them cool. If you missed our prior episode on beach gear, go back and listen for tips on coolers that will keep your lunch cold all day. Recipes we recommend: Easy Chickpea Salad D.I.Y. Vegan Mayo Hot Dogs With Pico de Gallo Extra Green Pasta Salad (use our top pick immersion blender to make it: Braun MultiQuick 7 Immersion Hand Blender MQ7035 ) Vegan ‘Cheesy’ Popcorn Ham and Jam Sandwich Fresh Ranch Dip Dill Pickle Tzatziki Additional reading: Check out more of Tanya’s recommendations in her article covering 24 Easy-to-Pack Recipes for Summer Picnics, Beach Days and More . Learn more about Tanya’s gear picks: The Veggie's Editor Dishes on Her Favorite Kitchen Tools The Best Coolers We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› Wirecutter Social and Website Instagram: /wirecutter Threads: /@wirecutter Twitter: /wirecutter Facebook: /thewirecutter TikTok: /wirecutter LinkedIn: /nyt-wirecutter Website: https://www.nytimes.com/wirecutter/ Newsletter: https://www.nytimes.com/wirecutter/newsletters/ The Wirecutter Show is executive produced by Rosie Guerin and produced by Abigail Keel.Engineering support from Maddy Masiello and Nick Pitman. Episodes are mixed by Catherine Anderson, Efim Shapiro, Rowan Niemisto, Sophia Lanman, and Sonia Herrero. Original music by Dan Powell, Marion Lozano, Elisheba Ittoop, and Diane Wong. Wirecutter’s deputy publisher and general manager is Cliff Levy. Ben Frumin is Wirecutter’s editor-in-chief. Hosted by Rosie Guerin, Caira Blackwell and Christine Cyr Clisset. Find edited transcripts for each episode here: The Wirecutter Show Podcast