You’d think the first 70-degree day was a government-sanctioned holiday, the way that throngs of winter-weary city dwellers spill out onto patios and into parks. It’s a culturally sanctioned holiday, at least, an excuse to grab the portable speaker and some friends, and finally — finally! — eat outdoors. That feverish appetite for summer’s arrival is universal. We’re all itching to get outside, and the season’s restless nature necessitates food that can tag along with us. So below you’ll find 20 portable and shareable recipes built for the backyard, the beach and the communal barbecue, along with tips that will make planning and packing for blissfully unstructured days a little bit easier, and a lot more delicious.

SNACKS

From pass-the-Tupperware finger foods to grazing platters that can double as dinner.

Furikake Snack Mix

This sweet and spicy snack mix is inspired by furikake snack mix, a Japanese Hawaiian dish that uses a soy-butter blend to coat a cereal mixture and then seasons it with furikake, a traditional Japanese seasoning mix that traditionally combines dried fish, seaweed and sesame seeds, creating deep umami. It will keep for one week in an airtight container, so it’s great for prepping ahead of a very outdoorsy weekend. — Sue LiYield: 12 servings (about 14 cups). Total time: 1 hour.

3/4 cup/1 1/2 sticks unsalted butter

3 tablespoons light agave syrup

3 tablespoons soy sauce

2 tablespoons gochugaru

1 (4.23-ounce) pack spicy Korean ramen (such as Shin Ramen), spice packet reserved and noodles broken into bite-size pieces

1 (2.6-ounce) pack shrimp crackers (about 2 1/2 cups), or substitute with extra oyster crackers

2 cups waffled rice cereal (such as Rice Chex)

2 cups honey-flavored corn and oat cereal (such as Honeycomb)

2 cups thin, 3-inch-long pretzel sticks

2 cups oyster crackers

1 cup wasabi peas

4 sheets toasted nori, torn into 1/2- to 1-inch pieces

2 tablespoons toasted sesame seeds

1. Heat the oven to 275 degrees. Line two 13-by-18-inch baking sheets with parchment paper; set aside.

2. In a small saucepan, combine butter, agave syrup, soy sauce, gochugaru, salt and the spice packet from the ramen. Cook over medium heat until the butter is melted and slightly bubbling, 3 to 4 minutes. Turn off the heat and set aside to allow the gochugaru to bloom.

3. In a large bowl, combine the ramen noodles with the shrimp crackers, rice cereal, honey-flavored cereal, pretzel sticks, oyster crackers, wasabi peas and nori.

4. Drizzle half of the warm, spicy butter over the crunchy mixture and toss to coat. Drizzle with the remaining butter and toss to coat again until all of the pieces are coated.

5. Divide the mixture evenly between the two prepared baking sheets and spread into even layers. Sprinkle each with 1 tablespoon toasted sesame seeds.

6. Bake until the mixture has dried and toasted, 25 to 35 minutes, switching the sheet pans between racks and tossing the mixture every 10 minutes. Let cool completely before serving (about 20 minutes). Snack mix will keep 1 week in an airtight container.

Caprese Antipasto

If you have ever eaten a caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you. Best at the height of tomato season, it embellishes on the classic caprese, taking its five simple elements — mozzarella, tomatoes, basil, salt and olive oil — and adding roasted peppers, caperberries (or capers), olive and prosciutto. Serve with a crusty loaf of bread on the side. — David Tanis

Yield: 4 to 6 servings. Total time: About 30 minutes.

2 ripe bell peppers, 1 red and 1 yellow if possible

Salt and pepper

Extra-virgin olive oil

1 pound fresh mozzarella, at room temperature

2 pounds ripe tomatoes, in assorted colors if possible

1/2 pound cherry tomatoes, in assorted colors if possible

Handful of caperberries, or 1 tablespoon large capers, rinsed

Handful of good-quality olives

6 thin slices of prosciutto, more if desired

Handful of basil leaves

1. To roast peppers, set them directly in the flames of a stovetop gas burner turned to high or over hot coals if you happen to be grilling. (You could also roast under the broiler, with peppers as close to heat source as possible.) Turn peppers with tongs until skins are blackened and blistered all over, 5 to 7 minutes. Remove to a plate and let cool. To peel, cut peppers lengthwise. Scrape seeds and veins away with your knife, then turn peppers over and scrape away charred skin. Slice peeled peppers into 1/2-inch ribbons and place in a small bowl. Season with salt and pepper, then add 1 tablespoon olive oil and toss. (Peppers may be roasted up to a day ahead.)

2. Cut mozzarella into 1/4-inch slices. Cut tomatoes into 1/2-inch slices and halve cherry tomatoes.

3. Arrange mozzarella slices in the center of a large platter. Surround with tomatoes and sprinkle lightly with salt. Add roasted pepper strips, caperberries and olives. Drape prosciutto around the platter. Garnish with basil leaves. Drizzle generously with olive oil and serve.

Watermelon Chaat

This salad needs to marinate for at least one hour and up to six, so it will get only better as it lingers. The savory fruit salad dressed in toasted cumin and dried mango powder comes from Malika Ameen, a cookbook author whose Pakistani American family in Chicago makes infinite variations on fruit chaat in the summer. You could swap out the watermelon for a mix of what’s in season, whether it’s stone fruit, berries or cubed apple and pear. — Malika Ameen, adapted by Tejal Rao

Yield: 4 to 6 servings. Total time: 15 minutes, plus chilling.

2 pounds watermelon, cut into 1-inch cubes

3/4 teaspoon whole cumin seeds

1/4 teaspoon sweet paprika

1/4 teaspoon finely ground black pepper

1/4 teaspoon amchur powder (dried green mango)

Pinch of ground cayenne (a generous pinch if you like heat)

1 orange, clementine or mandarin, juiced to make approximately 1/3 cup juice

1/2 teaspoon finely chopped jalapeño pepper

3 to 4 fresh mint leaves, thinly sliced

1. Place cubed watermelon in a wide platter with sides or in a large baking or serving dish and spread into a single layer.

2. In a small pan, toast whole cumin seeds on medium heat for 3 minutes, until fragrant. Remove and coarsely grind with a mortar and pestle. (You can also grind in a spice grinder, but be sure not to grind to a fine powder as the coarse grains of the spice add a wonderful texture.)

3. Transfer cumin to a small bowl and add all remaining spices and salt. Add citrus juice, jalapeno and mint and mix well. Pour dressing over cubed watermelon and mix to coat. Cover with plastic wrap and let marinate for 1 to 6 hours. Serve chilled the same day.

Dill Pickle Tzatziki

This punchy, crunchy and creamy sauce combines dill pickles and tzatziki for an easy dip that goes with everything from potato and pita chips to crabcakes and kuku. Traditionally, making tzatziki starts with draining the water from grated cucumber, but that’s not necessary here because the pickles are a two-in-one ingredient, adding crunch and tanginess. (While this might sound like a novel trick, Greek chef Diane Kochilas adds brininess to her tzatziki with cornichons and capers.) Keep the dip on-hand covered in the refrigerator for up to 2 days. — Ali Slagle

Yield: 2 1/2 cups. Total time: 15 minutes.

4 whole dill pickles, coarsely grated but not drained, about 1 cup (see Tip below)

1/4 cup finely chopped dill

3 tablespoons extra-virgin olive oil, plus more for serving

1 large garlic clove, finely grated

2 cups full-fat Greek yogurt

Salt and black pepper

1. In a medium bowl, stir together the grated pickles, dill, oil and garlic until combined. Add the yogurt and stir until combined. Season to taste with salt and pepper (the pickles are already salty so you might not need more). Serve drizzled with more oil. Refrigerate leftovers covered for up to 2 days.

Tips: It can be tricky to grate pickle spears, chips or slices. If that’s what you have, skip the grater and finely chop 1 cup.

SALADS

Totable, hearty sides that hold up well under the pressures of a real we’re-going-outside summer.

Spicy Cucumbers With Mint, Scallions and Crushed Peanuts

This fine accompaniment to any number of dishes is an (admittedly inauthentic) take on a Southeast Asian favorite, moderately spicy in Vietnam and far more fiery in Thailand. Choose chiles accordingly to match your preference: Thai chiles pack a lot of heat; serrano chiles are strong, but less so; red Fresno chiles have sweet undertones and are the mildest. — David Tanis

Yield: 4 to 6 servings. otal time: 20 minutes, plus 30 minutes’ chillin.g

3 tablespoons freshly squeezed lime juice

1 tablespoon palm sugar or dark brown sugar

2 teaspoons toasted sesame oil

2 teaspoons fish sauce

2 small Thai chiles (not bird’s-eye), very thinly sliced, or substitute 1 serrano chile

1 Fresno chile, thinly sliced crosswise

1 pound cucumber, preferably Persian, sliced 1/4 inch thick

3 or 4 scallions, both white and green parts, thinly sliced on a long bias

Salt

1/4 cup fresh mint leaves, some whole, some torn

1/4 cup small basil leaves (preferably Thai or cinnamon basil)

2 tablespoons roughly chopped cilantro

1/3 cup salted peanuts, crushed using a rolling pin or mortar

1. Make the dressing: Put lime juice and sugar in a small bowl. Stir to combine, allowing sugar to dissolve. Stir in sesame oil and fish sauce. Add the Thai and Fresno chiles. Set aside.

2. Put cucumbers and scallions in a serving bowl. Sprinkle very lightly with salt and toss. Add the dressing and toss well to coat. Refrigerate to chill, about 30 minutes.

3. Top with mint, basil and cilantro. Sprinkle with crushed peanuts.

Potato Salad With Tartar Sauce and Fresh Herbs

Most potato salad recipes call for tossing together all the components, but this one calls for assembling the dish in layers, and for brightening — and loosening — the traditional mayonnaise dressing with pickles and their brine. The steps are simple, and the key is in the potato treatment. — Alexa Weibel

Yield: 6 servings. Total time: 30 minutes.

Kosher salt and black pepper

2 pounds small (2- to 3-inch-long) red potatoes, scrubbed

2/3 cup mayonnaise

1/4 cup minced bread-and-butter pickle chips, plus 5 tablespoons brine

2 tablespoons minced, drained jarred capers

1 garlic clove, minced

1 lemon

3 tablespoons olive oil

Torn fresh parsley and dill, for garnish

1. Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.

2. While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.

3. Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.

4. Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.

Tomato and Farro Salad With Arugula

This fresh, summery salad comes together quickly and holds well, making it perfect for a picnic at the beach or a backyard barbecue. Sun-dried tomatoes add a punch of concentrated, tangy tomato flavor alongside bright and sweet cherry tomatoes. Peppery arugula serves as the base here, but you could certainly substitute any other soft green or lettuce. The grain is just as adaptable: Try quinoa, pearled barley or smoky freekeh if farro isn’t available. — Yossy Arefi

Yield: 6 servings. Total time: 55 minutes.

1 cup farro

Kosher salt (such as Diamond Crystal) and black pepper

1/2 cup thinly sliced oil-packed sun-dried tomatoes, plus 1/4 cup of the oil reserved (or use extra-virgin olive oil)

1/4 cup white wine vinegar, plus more as needed

2 tablespoons minced shallot

3 cups halved cherry or grape tomatoes (about 1 pound)

4 packed cups arugula leaves (about 4 ounces)

1/4 cup thinly sliced mint leaves, plus more small whole leaves, for garnishing

1. Cook the farro in salted water according to package directions until al dente (about 30 minutes). Drain and rinse with cool water.

2. While the farro is cooking, in a large bowl, whisk together the sun-dried tomatoes and oil, plus the vinegar, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes and stir to coat.

3. Add the cooked farro and stir to combine.

4. Add the arugula and mint and toss gently to combine. (If serving more than 2 hours later, keep the arugula refrigerated until ready to toss with the rest of the salad.) Taste and add more salt, pepper and vinegar as desired.

5. Transfer to a serving platter, garnish with the small mint leaves and serve immediately, or cover, chill and serve within 2 hours.

Macaroni Salad With Lemon and Herbs

Traditional elements have been preserved — elbow macaroni, mayonnaise and a pinch of sugar are mandatory — but they’ve been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs. It goes lighter on mayonnaise than the original, swapping in tangy buttermilk for a dressing that is more glossy than gloopy. It can be served straight from the fridge or at room temperature. A splash of water stirred in restores its silky sheen. — Alexa Weibel

Yield: 10 to 12 servings. Total time: 25 minutes.

Kosher salt and freshly ground pepper

2/3 cup minced bread-and-butter pickles

2 large stalks celery, peeled and finely chopped

4 scallions, trimmed and thinly sliced, plus more for garnish

1/2 cup mayonnaise

1/2 cup buttermilk (see Tip below)

1/3 cup finely chopped fresh Italian parsley, plus more for garnish

1/4 cup chopped fresh dill, plus small sprigs for garnish

1/4 cup drained jarred capers, chopped, plus 3 tablespoons caper brine

4 teaspoons Dijon mustard

1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)

1 teaspoon sugar

16 ounces elbow macaroni

1. Bring a large pot of salted water to a boil over high.

2. While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.

3. Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.

4. Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley and dill to garnish just before serving.

Tip: If you want to streamline the ingredient list, you could skip the buttermilk, increase the mayonnaise to 3/4 cup and use 1/4 cup milk.

TIP: I made the dressing the night before minus the celery and scallions. It had such a nicely melded flavor the next morning. Then added all the remaining ingredients the next day before my picnic.

HAND-HELDS

Sandwiches, skewers and more mains that will forgive whoever forgot to pick up the plates.

Italian Hero Sandwich

Italian hero, sub, hoagie, grinder — this classic sandwich has many names, and every deli makes it differently. Its deliciousness lies in the proportion of rich-and-fatty ingredients to spicy-and-crunchy ones. For optimal structure and texture, start with crusty rolls with pillowy insides (or toast soft rolls). — Ali Slagle

Yield: 4 sandwiches. Total time: 10 minutes

1 small red onion, thinly sliced

2 tablespoons red wine vinegar

1 1/2 tablespoons dried oregano

Kosher salt (Diamond Crystal)

4 (6- to 8-inch-long) sub, hero or hoagie rolls, split lengthwise but attached on one side

Mustard and/or mayonnaise (optional)

4 ounces sliced provolone and/or low-moisture mozzarella cheese

1 pound thinly sliced Italian cured meats, such as salami, prosciutto, mortadella, coppa and/or soppressata

1 cup sliced pickled peppers, such as pepperoncini, banana peppers, giardiniera and/or jalapenos

1 small head iceberg lettuce (about 1 pound), thinly sliced

2 tablespoons extra-virgin olive oil

1. Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.

2. Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.

3. Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.

Salmon Onigiri

Onigiri are a classic Japanese snack, and they are portable, flavorful and filling — the ideal travel companion — and include dozens of variations. The technique is simple: The filling of choice (salmon, in this case) gets spooned into balls of rice that are shaped into triangles and wrapped in crispy seaweed. — Priya Krishna

Yield: About 12 onigiri. Total time: 2 hours.

2 cups uncooked Japanese short-grain rice

Salt

1 (6-ounce) salmon fillet

4 sheets nori (dried seaweed)

Toasted white and black sesame seeds, for garnish

1. Make the rice: Put the rice in a large bowl, add enough tap water to cover the rice, and wash it, using your hands to swish the grains around. Discard the water. Repeat this process 3 or 4 times. Let the rice soak in water for 30 minutes. Transfer the rice to a sieve, drain and let sit for at least 15 minutes. While the rice is being soaked and drained, heat the oven to 425 degrees.

2. Combine the rice and 2 1/2 cups water in a medium pot. Cover the pot with a lid and bring to a boil over medium heat. Once the water is boiling, turn the heat down to low and continue to cook, covered, until the water is completely absorbed, 12 to 13 minutes. Take a quick peek, and if you see any water left, cover and continue cooking for another minute or so.

3. Remove the pot from the heat and let it sit, covered, for another 10 minutes. Uncover and let the rice cool until you can hold the rice without burning your hands. (To cool it quickly, spread it out on a sheet pan). Do not let the rice cool down completely.

4. Make the filling: Sprinkle a little salt on both sides of the salmon fillet, and place the fillet on a small sheet pan or baking dish. Bake for 10 to 20 minutes, until the salmon flakes easily when you poke it with a fork.

5. Break the cooked salmon into flakes and set it aside, discarding the skin if there is any (or you can eat it).

6. While the rice is cooling, cut the nori into 1 1/2-inch-wide strips.

7. Wet your hands to prevent the rice from sticking to them. Put some salt on your hands by dipping three fingertips in salt and rubbing to spread it all around your palms.

8. Scoop a handful (about 1/3 cup) of warm rice into one hand. Create a small indentation in the center of the rice. Put 1 to 2 teaspoons of salmon inside. Then mold the rice with your hands around the indentation to cover the filling completely.

9. Gently form the rice into a triangle, using three fingers (thumb, pointer finger, middle finger) to make a triangle corner. Squeeze and pat the rice just firmly enough so the onigiri doesn’t fall apart. You don’t want to squeeze the rice too tightly.

10. Wrap the nori around the onigiri like you’re wrapping a blanket around a baby, then sprinkle the top point that’s not wrapped in nori with sesame seeds. You can also wrap the seaweed over the bottom of the onigiri, like a flap or a diaper, and sprinkle sesame seeds along the other two sides. If your hands get too messy, wipe them off and re-dip them in water and salt before you make the next one. Repeat these steps with the rest of the rice, salmon and nori.

11. Eat the onigiri immediately, as the rice gets hard when you refrigerate it. But if you really need to wait to eat them, there’s a trick: wrap the whole tray of onigiri with thick kitchen towels and store in the fridge. Bring to room temperature before eating.

TIP: Lay a piece of plastic wrap flat. Scoop rice onto it and spread it out sort of flat. (I often salt the rice a bit at this stage.) Place your filling on top in the center. Using the plastic wrap, fold the rice over the filling so it forms a ball, then shape into a triangle. Unwrap the plastic so you can wrap the nori around the rice, then rewrap the plastic and you’re ready to go!

Cauliflower Salad Sandwiches

Pulling from the greatest hits of chicken salads, with crunchy walnuts, crisp apples, sweet raisins and a spiced mayo-yogurt dressing, this best-of-all-worlds sandwich subs out the chicken for cauliflower. The aggressively roasted cauliflower serves as a sponge, soaking up all the flavors of the dressing while adding layers of bitterness and earthiness.

Yield: 4 servings. Total time: 30 minutes.

1 large head cauliflower (about 2 pounds), cored, halved and cut into 1-inch slices

6 tablespoons neutral oil

5 teaspoons curry powder

Kosher salt and freshly ground black pepper

1 cup/4 ounces raw walnuts, roughly chopped

1 tart, crisp apple, cored and chopped into 1/2-inch pieces

1 lemon, zested and juiced, plus more to taste

1/2 cup mayonnaise

1/2 cup strained yogurt, like Greek or skyr

1/3 cup raisins

1/2 cup cilantro leaves and tender stems, roughly chopped

1/2 cup parsley leaves, roughly chopped

4 hoagie rolls, split lengthwise

1. Place a large, rimmed baking sheet on the middle rack of the oven and heat the oven to 450 degrees.

2. In a large bowl, toss the cauliflower with 3 tablespoons of oil, 2 teaspoons curry powder and a large pinch of salt. Massage the cauliflower to separate it into individual florets and coat it evenly in oil. Carefully spread onto the hot baking sheet and roast until cooked through and charred in spots, about 20 minutes. Turn the broiler on high and cook until cauliflower is deep brown and charred, 3 to 5 minutes.

3. While the cauliflower roasts, toast the walnuts: In a small skillet over medium heat, add the remaining 3 tablespoons oil, the walnuts and a pinch of salt, and cook, frequently stirring, until lightly toasted, 3 to 4 minutes. Stir in the remaining 3 teaspoons curry powder, turn off the heat and cook until fragrant, about 1 minute.

4. In a large bowl, stir together the apple, lemon zest and juice, and a large pinch of salt. Add the mayonnaise, yogurt, raisins, cilantro, parsley and the walnut mixture, taking care to scrape in all of the oil and curry, and stir to combine.

5. Add the cauliflower and toss until well combined; season with salt to taste. (The cauliflower salad will keep in the fridge for up to 3 days.)

6. Divide the cauliflower salad among the rolls and press firmly to close. Eat sandwiches immediately, or up to 12 hours later, storing refrigerated if not eating within the hour.

Ham and Jam Sandwich

Nothing can compare to jambon-beurre, the iconic Parisian sandwich, which is really just a baguette with salted European butter and unsmoked ham. This rendition expands on that perfect trinity with a few additional pantry ingredients: Jam plays well with ham (like in a Monte Cristo), and Dijon and black pepper bring spice and spirit. — Ali Slagle

Yield: 4 servings. Total time: 10 minutes.

1 baguette (about 20 to 24 inches long)

4 tablespoons salted or unsalted butter, at room temperature

2 tablespoons Dijon mustard

1/3 cup fruit jam or preserves, such as cherry, peach or orange

8 ounces sliced ham, preferably smoked or Black Forest

1. Cut the baguette into four equal pieces by cutting the baguette in half crosswise, then cutting each half in half. Slice each piece through the middle to split it. Arrange the pieces cut-side up.

2. Spread butter on the tops and bottoms of each quarter. If using unsalted butter, sprinkle lightly with salt. Spread Dijon on one side and jam on the other. Pile the ham on the bottom pieces, then season with black pepper. Top the sandwiches and press firmly. Wrapped and refrigerated, the sandwich will keep for up to 1 day.

Grilled Chicken Skewers With Tarragon and Yogurt

These grilled chicken skewers are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender and cooks to fragrant curds. As they grill, the skewers are gilded with a tarragon-mint baste that tastes distinctly Persian. — Clare de Boer

Yield: 4 to 6 servings. Total time: 1 hour, plus marinating and resting.

For grilling:

2 1/2 pounds boneless, skinless chicken thighs

2 teaspoons kosher salt

8 scallions, trimmed

6 pita breads

For the marinade:

2 1/2 cups full-fat Greek yogurt

1/4 cup fresh lime juice (from 2 limes)

1 tablespoon extra-virgin olive oil

2 1/2 teaspoons kosher salt

1 garlic clove, crushed

1 (2-inch) piece fresh ginger, peeled and finely grated

2 teaspoons roasted cumin seeds, bruised using a mortar and pestle

For the herb-butter baste:

1/4 cup unsalted butter (1/2 stick)

1/4 teaspoon kosher salt

2 tablespoons fresh lime juice (from 1 lime), plus 4 lime wedges for serving

1/4 cup chopped fresh tarragon, mint or both, plus more torn herbs for serving

1. Prepare the chicken: Cut each thigh in half against the grain. Rub with salt and set aside.

2. Prepare the marinade: In a small bowl, mix the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; squelch around to coat thoroughly then refrigerate for 1 hour or up to 48 hours.

3. Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, immerse them in water to soak for 15 minutes. Alternatively, use metal skewers or none at all.

4. Prepare the grill: Clean the grate thoroughly and build a hot fire. The skewers will cook over intense, direct heat. The coals are ready when they glow red and the grate hisses when you drop water on it.

5. Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.

6. Prepare the baste: Place the butter and salt in a small saucepan to melt on the cooler side of the grill (or use the stovetop). Once butter is melted, add the lime juice and chopped herbs; keep warm but do not boil.

7. Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken: If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.

8. Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.

9. Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade,

squeeze with lime and top with extra tarragon or mint.

Grilled Harissa Shrimp

Harissa paste is a spicy North African condiment that is typically made from some combination of red chiles or peppers, garlic and a slew of fragrant spices, often including coriander and cumin. Here the paste is used alongside a bit of honey and lemon as a quick marinade for grilled shrimp. — Yossy Arefi

Yield: 3 to 4 servings. Total time: 15 minutes.

Ingredients

1/4 cup harissa paste

2 tablespoons honey

1 tablespoon lemon juice, plus lemon wedges for serving

1 tablespoon olive oil

Kosher salt

1 pound large peeled and deveined shrimp

Bamboo skewers

1 pint cherry or grape tomatoes (optional)

DIRECTIONS

1. In a large bowl, combine the harissa, honey, lemon juice, olive oil and a sprinkle of salt. Add the shrimp and toss to coat. Let the shrimp marinate while you heat the grill (or grill pan) to medium-high. (If grilling indoors, you may want to open windows and make sure your space is very well ventilated, as the grilled shrimp might get quite smoky.)

2. Thread the shrimp on bamboo skewers while making sure to poke the skewer through the thick end and the tail. Alternate with tomatoes, if using.

3. Grill the shrimp until lightly charred and cooked through, about 3 minutes per side. Serve the shrimp with lemon wedges for squeezing over the top.

Grilled Chicken Salad

Next time you fire up the grill, throw on a few extra chicken breasts to use in this make-ahead salad, which is perfect for lunches all week. The yogurt dressing is light and tangy, spiced with turmeric, coriander and everything bagel seasoning, and packed with lots of crunchy celery and fresh cilantro. (If your everything bagel seasoning includes salt, add less salt to begin with and season to taste.) — Yossy Arefi

Yield: 4 servings. Total time: About 35 minutes.

Ingredients

1 pound boneless, skinless chicken breasts (about 2 large breasts)

1 tablespoon olive oil

Kosher salt (such as Diamond Crystal)

Black pepper

3/4 cup Greek yogurt (preferably full-fat)

1/4 cup mayonnaise

1 teaspoon everything bagel seasoning

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1 1/4 cups finely diced celery

1/3 cup finely diced red onion

1/3 cup chopped cilantro leaves and tender stems, plus more for garnishing

DIRECTIONS

1. Prepare and heat grill or grill pan on medium-high. Pound or slice the chicken breasts horizontally to a 1/2-inch thickness. Rub the chicken with olive oil and season with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side. Set aside on a cutting board to cool.

2. While the chicken is cooling, make the rest of the salad: In a large bowl, combine the yogurt, mayonnaise, everything bagel seasoning, coriander, turmeric, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the celery, onion and cilantro, and stir to combine.

3. When the chicken is cool, cut it into 1/2-inch pieces, then combine it with the dressing in the bowl. Serve immediately or refrigerate until ready to serve, garnishing with cilantro. Store in the refrigerator in an airtight container for up to 3 days.

Summer Vegetable Skewers

Of all the possible vegetables to grill on skewers, zucchini and eggplant are some of the best, turning velvety soft and richly flavored as they sear over the flames. In this recipe, they’re quickly marinated in oregano, garlic and olive oil while the grill heats, then brightened with plenty of fresh lemon juice just before serving. Salting them for 10 or so minutes before grilling helps season them through and through, but you can skip that step if you’re short on time. — Melissa Clark

Yield: 4 to 6 servings. Total time: 25 minutes, plus grill heating.

Ingredients

2 pounds zucchini or eggplant, or a combination, cut into 1-inch cubes

Fine sea salt

2 fat garlic cloves, finely grated, pressed or minced

2 tablespoons minced fresh oregano or marjoram

1/4 teaspoon red-pepper flakes

1/3 cup extra-virgin olive oil, plus more for serving

Lemon wedges, for serving

Flaky sea salt, for serving

DIRECTIONS

1. Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes.

2. In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up.

3. Thread vegetables onto metal or pre-soaked bamboo skewers (see Tip below), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl.

4. When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.

Tip: Using flat metal skewers is best, but not necessary. If using bamboo skewers, they must be soaked in water for at least 30 minutes before grilling to prevent flare-ups. Place bamboo skewers flat on a rimmed sheet pan and add enough water to cover.

SWEETS

Cheerful treats that will make it to your destination with ease — but they won’t last long there.

Black Sesame Rice Krispies Treats

The combination of butter-fried black sesame seeds and toasted sesame oil creates an aromatic whammy of nutty sesame flavor in otherwise classic Rice Krispies Treats. To quickly and evenly distribute the cereal in the sticky melted marshmallows, it helps to use two utensils and stir the blend like you’re frying rice. — Eric Kim

Yield: 16 servings. Total time: 30 minutes.

Ingredients

2 teaspoons toasted sesame oil, plus more for greasing

6 tablespoons/85 grams unsalted butter

1/4 cup/38 grams black sesame seeds (see Tip below)

1 (12-ounce/340-gram) bag marshmallows

3/4 teaspoon coarse kosher salt or 1 teaspoon flaky kosher salt

6 cups/160 grams Rice Krispies cereal

DIRECTIONS

1. Grease a 9-inch square baking pan with sesame oil.

2. In a large pot, melt the butter over medium-high and cook, stirring occasionally, until the milk solids at the bottom of the pan start to brown, 2 to 3 minutes. Reduce the heat to low and add the sesame seeds. Cook, stirring constantly, until the seeds smell toasty, 1 to 2 minutes.

3. Add the marshmallows and salt and stir until melted, about 5 minutes. Turn off the heat and stir in the 2 teaspoons sesame oil.

4. Add the cereal and quickly stir until evenly coated. Immediately press into the greased pan.

5. Let cool for at least 10 minutes before flipping out onto a cutting board and slicing into squares. The treats can be stored in an airtight container for up to 4 days at room temperature.

Tip: Black sesame seeds are sold raw or roasted. Both work here, but roasted ones will toast more quickly. The seeds taste bitter if they’re rancid, so be sure to check the expiration date and taste a few seeds before using.

Strawberry Jam Bars With Cardamom

These sandwich bars are a delightful mix of textures and flavors. The preference here is a red fruit jam for its acidic pop, but you can go with any jam you have on hand. The nuts give an additional crunch to the topping and may add a fun color contrast. — Yewande Komolafe

Yield: 2 dozen bars. Total time: 1 1/2 hours, plus cooling.

Ingredients

For the dough:

1 cup/230 grams unsalted butter, at room temperature, plus more for pan

1 cup/205 grams granulated sugar

1 teaspoon kosher salt (such as Diamond Crystal)

1 large egg yolk

2 1/2 cups/320 grams all-purpose flour (see Tip below)

For finishing:

2 teaspoons ground cardamom

8 tablespoons strawberry jam or any red fruit jam, such raspberry or red currant

1 lemon, for zest

2 tablespoons chopped nuts, such as slivered almonds, chopped walnuts or pistachios

Powdered sugar, for dusting over the top

DIRECTIONS

1. Butter a 9-inch square metal baking pan and line the bottom and two sides with long strips of parchment, leaving a 1-inch of overhang and creasing the parchment to fit snugly into the pan.

2. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt. Beat on low speed until incorporated and smooth, scraping down the sides of the bowl as needed, about 3 minutes. (Do not beat until fluffy, you don’t need to incorporate air into the dough.) Add the yolk and mix until just combined. Turn the mixer off and scrape down the sides of the bowl.

3. Add the flour to the bowl all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. The dough will be in large crumbles.

4. Heat the oven to 350 degrees. Add the ground cardamom and mix with your fingers to incorporate it into the dough. Remove 1 cup of the crumbled dough to a small bowl and refrigerate. Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the pan using the flat bottom of a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, about 30 minutes. Cool in the pan slightly, for at least 15 minutes.

5. Spread the fruit jam in an even layer over the surface of the crust. Zest the lemon right over the top of the jam, and sprinkle with the chopped nuts and reserved crumble. Return to the oven and bake, rotating once, until the top is golden brown and the jam is sizzling around the edges, about 35 minutes. Cool completely in the pan, at least 1 1/2 hours. Run a knife along the edges to release the sides. Use the parchment to lift the cookie out of the pan onto a cutting board. Dust the top with powdered sugar. Cut the cookie into 4 strips, then cut each strip into six 1-inch wide bars.

Tip: If using volume measurements, using a spoon, fluff and scoop the flour into a measuring cup, then scrape with a straight edge to level the surface. This will help prevent adding too much flour which can yield overly crumbly dough.

Saffron Pistachio Blondies

The buttery richness of pistachios brings out the floral flavor in saffron. Kesar pista shines in other sweets like this nutty twist on a blondie. Seth Byrum, my partner and an avid home baker, suggested enriching the base with white chocolate, which feels reminiscent of khoya, the richly flavored milk solids in several South Asian confections. — Priya Krishna

Yield: One 9-inch pan. Total time: 1 hour, plus cooling and chilling.

Ingredients

For the bars:

3/4 cup/112 grams raw, unsalted pistachios, plus more for garnish

1 cup/130 grams all-purpose flour

3/4 teaspoon coarse kosher salt

3/4 teaspoon baking powder

1/2 teaspoon ground cardamom

3/4 cup/173 grams unsalted butter, melted and cooled

1 1/4 packed cups/250 grams dark brown sugar

2 large eggs, at room temperature

1/2 cup/87 grams white chocolate chips

For the frosting:

1/2 teaspoon/.33 gram packed saffron threads

1 1/2 tablespoons whole milk

6 ounces/170 grams cream cheese, softened

1/3 cup/77 grams unsalted butter, softened

2/3 cup/93 grams powdered sugar

Pinch of coarse kosher salt

DIRECTIONS

1. Make the bars: Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper such that the paper spills out over the sides of the pan, like wings.

2. In a food processor, pulse the pistachios until the nuts are very finely ground. Don’t let them get pasty. Add the flour, salt, baking powder and cardamom and pulse to combine.

3. In a large mixing bowl, whisk together melted butter and brown sugar until smooth and shiny. (The butter will separate at first, then blend in.) Whisk in the eggs until incorporated. Add the pistachio mixture and mix with a silicone spatula to combine. Gently stir in the white chocolate chips until evenly distributed. Pour the batter into the prepared pan and spread in an even layer.

4. Bake until the sides are brown and pull away from the pan, and the middle is slightly paler in color, 25 to 27 minutes. A toothpick inserted in the center will come out with a few crumbs attached. Cool completely in the pan on a rack.

5. While the bars cool, make the frosting: Finely grind the saffron threads in a mortar using a pestle or in a microwave-safe bowl using the back of a spoon. If needed, transfer the ground saffron to a microwave-safe bowl or to a small saucepan if you don’t have a microwave. Stir in the milk, and microwave on high or heat over medium until the mixture is frothing around the edges but not boiling, about 30 seconds. Place the bowl in the refrigerator or freezer to quickly cool the mixture.

6. Meanwhile, in a large bowl, use an electric hand or stand mixer or a heavy whisk or wooden spoon to beat the cream cheese and butter until smooth. If working by hand, this takes some muscle. Add the powdered sugar and salt and beat again until homogeneous and no clumps of sugar remain. Beat in the cooled saffron milk until well-combined. The frosting will turn a bright golden hue.

7. Once the bars have cooled completely, scrape the frosting over the top, and use a spatula to spread it evenly. Crush or chop some pistachios for garnish and sprinkle all over the top. Refrigerate for at least 2 hours before eating. The bars keep in an airtight container in ...