Cool Green Salad by Linda Greenlaw and Martha Greenlaw: Red- or green-leaf lettuce, spinach, watercress, English cucumber and thinly sliced onion combine to create the ideal green salad, as well-rounded and varied in texture as it is visually appealing. The vinaigrette can be made ahead and kept in the refrigerator for up to a week. Transport the salad and dressing in separate containers, and toss just before serving.
Fennel Remoulade by Victoria Blashford-Snell and Brigitte Hafner: A twist on traditional coleslaw, this vegetable side dish dresses Italian fennel with a creamy dressing that can be added an hour before serving. It matches well with grilled fish, cold lunchmeats and other foods fit for a beach picnic.
Pickled Spice Peaches by Eric V. Copage: A jar of your favorite DIY canning project is a nice thought to bring to a potluck, as much as hostess gift as a dish to serve. These pickled peaches are sweet, tart and tangy, delicious alongside smoked ham.
Hummus for a Crowd by George Geary: Hummus is a surefire hit, matching perfectly with dipping foods from crudités to tortilla chips to pita bread. Plus, it's simple to make — just a few spins around a food processor — and it can be stored in the refrigerator for up to three days.
Pasta Salad With Roasted Vegetables by Diane Rossen Worthington: This easy make-ahead pasta dish dresses fusilli or penne and an array of roasted summer produce with a dressing that includes whole grain mustard, plenty of garlic, fresh herbs and Parmesan.
Cold Angel Hair Pasta With Fresh Corn and Tomatoes by Nava Atlas: This cold pasta dish, perfect for late summer, depends on good-quality, in-season fresh tomatoes.
Herb Onion-Rosemary Bread by Joan Nathan: Bread is an excellent choice to bring to a potluck: Low maintenance for transport and storage, guests will be impressed at a home-baked loaf like this herbed bread with onion, rosemary and thyme.
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