Picnic like a pro.

Tips for packing the perfect picnic.

So what makes a good picnic? Here we share some of our all-time favorite tips and ideas:

Keep it finger-friendly.

Utensils aren’t impossible, but space in picnic baskets is limited. Packing forks and spoons and knives is a lot. We recommend forks and one cheese knife and call it a day. Some great finger-friendly fare? A fresh baguette you can rip pieces off of accompanied by dip/hummus/a cheese or two. Skewers. Flat Tupperware hold skewers well; fill them with grilled veggies, grape tomatoes and cubed cheese, grilled meat, or whatever else you fancy.

Keep it cold.

Food served at room temperature is your best bet. You don’t want to deal with coolers or ice packs. Cold seafood salad is a great option, as is a vinaigrette-dressed potato salad. Green salad is good if it’s dressed lightly; if it sits out too long with a heavy dressing, you’ll have some pretty gross, drenched greens. Other substantial mains: bean salad, nice cold cuts (from a nice deli—not the packaged ones from the grocery store), sliced seared beef, vegetable sushi rolls.

Don’t forget the beverages.

Whether you want water, juice boxes, or wine, don’t forget your drinks and plastic cups if necessary. If you’re bringing wine, bring a corkscrew if it’s not a screw-off cap.

Don’t forget the paper goods.

Be sure to pack napkins, wet cloths or handy-wipes (for a homemade “recipe,” click here), and a plastic bag for your garbage.