Family Picnics In The Park



On this podcast and in the tips below, Ruth Milstein, author of Gourmand award-winning recipe book “Cooking with Love: Ventures Into the New Israeli Cuisine,” shares Food and Drink Tips for a Successful and Fun Family Picnic in the Park.

Picnic Foods:

– Most Importantly – Keep Hot Food Hot and Cold Food Cold!

– Finger food is great for picnics because you don’t have to pack extra cutlery.

– Small sandwiches are good; your guests can choose what to eat. Arrange sliced cold cuts on plates along with healthy breads, hard-boiled eggs, and a variety of vegetables. Tomatoes, lettuce, onion, and cucumber, all washed and sliced ahead should be stored in air-tight containers. Don’t forget grated cheese, mustard, and mayonnaise.

– Bring a variety of seasonal fruits, washed, and stored in air-tight containers in a cold place.

– Puff cheese pastry is wonderful for the morning with coffee.

– Chocolate/cinnamon cookies or bite-size cake can be enjoyed with hot or cold drinks in the afternoon.

– Take candy and a variety of sweets for the kids.

– Bring plenty of water, juice, and ice.


– Bring an assortment of light red and white wines to go with your picnic food. Fun wines to bring are red blends and Beaujolais, as well as your favorite white wine varietals such as moderately priced Viognier, Riesling, Chardonnay, and Sauvignon Blanc, as well as sparkling wines.

– Bring seltzer water for those who want to make spritzers.

– Always drink responsibly!

Remember to bring the following items:

– Paper cups, plates, and utensils, as well as napkins and paper towels.

– Blankets and pillows.

– Folding chairs and tables with tablecloths.

– First aid kit.

– Trash bags. Please the location clean and have fun!

As part of Big Blend’s “Love Your Parks Tour,” Ruth sent Big Blend Radio hosts Nancy & Lisa on a story mission to document picnic spots across America. You can check out a few of the stories here.  Ruth Milstein appears on Big Blend Radio every third Sunday. Follow the podcast on Acast and keep up with Ruth and see some of her recipes at



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