The lazy days of summer are swiftly approaching. Father’s Day is June 19, graduations are being celebrated, and the long-awaited, warm weather is here to stay for a while…I hope. What could be better than spending the afternoon followed by taking in the magic of a sunset, all while enjoying a picnic? Who doesn’t love picnic dining in the great outdoors, cozied up on blankets, and surrounded by nature’s beauty gathered among family and friends . . .

Pair the perfect location with the right foods, and you can take alfresco dining to the next level. And you don’t need to be in the kitchen for hours preparing, especially amid the heat of summer. The popularity of beautifully presented grazing boards continues. Restaurants have elevated their charcuteries boards that traditionally included cheese and cured meat plus a few accoutrements. The boards have become an interactive and low-key-yet-stylish way to showcase food items and impress your guests.

I’m so impressed how using simple ingredients while following professional food stylist’s simple instructions, results in photo-worthy spreads. This enthusiasm has prompted me to add a second book on the topic to my cookbook collection, “Boards: Stylish Spreads for Casual Gatherings,” by the editors of America’s Test Kitchen (2022, America’s Test Kitchen, $30).  Elle Simone Scott, America’s Test Kitchen’s food stylist, shares her secrets to taking boards beyond cheese and crackers, i.e., where hunks of cheese, slices of cured meats and perhaps some grapes and olives are haphazardly put on a tray.

I had the opportunity to speak with Elle, the food stylist for the book. I asked why is there such an interest in boards? She said, “all levels of cooks can be successful, and one can have minimal cooking skills to do it. Creating boards leaves room to be creative and flexible and there is no wrong way to do it.  Children can have fun and participate as well.” She added, “this book digs deep into the anatomy of a board and how to use what is already in your pantry. The key to what is on your display is to know who you are feeding so their needs can be accommodated. It is also a fun way to introduce your guests to different foods.”

The photography in the book showcasing the diversity of the themes will probably inspire you to plan the simple pleasure of a picnic or backyard get-together. Whether it be a charcuterie board brought to the next level, breakfast boards (Granola Parfaits, Low-Lift Brunch, Breakfast Tacos, Bloody Mary Bar), snacks and sips (Hummus, Bruschetta,  Wings or Nachos Boards), dinner-sized boards (Pizza Parlor, Oktoberfest, Chopped Salad, Steak Frites)  or dessert boards (Ice Cream Sundae, Pavlovas, Cookie Decorating), you’ll find dozens of recipes to build your board, from plating to keeping the ingredients looking fresh. Follow the recipes or use the vibrant mouth-watering photographs to guide you. Get started with these boards.  For the recipe for the Ice Cream Sundae board go to  https://bit.ly/3tGI16n

The headnote says, “People always have strong opinions about hot dogs (the ketchup vs. mustard debate can get particularly heated). This board keeps everyone happy—they can make signature ballpark concoctions or just have what they like. As for me? I’m a Coney Dog chick all day long—give me all the meat sauce, onions, and mustard my snappy little frank can handle. Otherwise, I’m a purist: just ketchup, mustard, and some relish. Perfect harmony.”

Pitch-Perfect Lemonade (store bought or recipe on page 153)

Basic hot dog condiments (ketchup; ­yellow, spicy, and/or honey mustard; relish; diced onions)

Ballpark Pretzels (store bought or recipe on page 154)

More hot dog condiments (­Chicago-style relish, sauerkraut, chili, grilled peppers and onions, sliced pickles, tomatoes, sport ­peppers, dill pickle spears)

“Set up shop. Find the longest tray you have in your house and dedicate the first quarter of it to the pretzels and mustard, and the rest to the hot dogs. Place the buns on the board, and scatter condiments (in the smallest ­containers you have) across the board and on the table for ultimate mix-and-matchability. Put out bowls of baseball-­themed snacks. Just before you’re ready to eat, put the cooked hot dogs in the buns and fill a pitcher with lemonade and plenty of ice.”

“Pick a theme. Re-create what I did here or make your own spread using toppings from your favorite ­ballpark or city, or tailor it to teams in the World Series.”

“Have fun with it. Transport people to a baseball game with tiny plastic baseball helmets, boxes of Cracker Jack, and fast-food baskets. (Check out party supply stores or online.) Change up the colors based on your favorite team.

Do the dogs. How you cook your hot dogs is up to you—”

“I like to either boil them or grill them (much easier than pan-frying for a crowd). Make sure you have ­everything set up before you start cooking, though, so when the hot dogs are ready people can go straight in for it. Plan on about 2 hot dogs per person.”

The headnote says, “My great-grandmother was the food service director for a Jewish nursing home and I was a kosher private chef when I lived in New York, so I’ve made (and eaten) my fair share of bagel boards. It’s all about shopping here, so go for the good stuff. Look for high-quality bagels with a glossy exterior and good chew, and don’t stop with lox—add other smoked fish like whitefish, sturgeon, mackerel, or sable (my favorite!) to mix things up.”

Bloody Mary Bar: "This board satisfies the snackers and the sippers in your group." (America's Test Kitchen)

Photo of the book cover is coutesy of America's Test Kitchen.

Bagels & Lox - make brunch special with this board. (America's Test Kitchen)

No-cook toppings (avocado, Bibb lettuce, capers, cucumbers, fresh dill, lemon wedges, olives, radishes, red onion, alfalfa sprouts, tomatoes)

Lox and/or smoked salmon (plan on 2 to 3 ounces of fish per person)

Easy Cream Cheese Spreads (store bought or recipes below)

Everything Bagel Seasoning (store bought or recipe on page 58)

Pickled Red Onion (store bought or recipe on page 58)

“Set up shop. Bagels take up a lot of real estate, so start by arranging them on one end and build the other ­components up to them so you don’t run out of room (replenish as needed). Create a lettuce or sprouts nest for the fish, ­folding up the salmon so the slices don’t stick together, and arrange the other toppings in long trails for easy access. Sprinkle the board with capers and olives. Set out the cream cheeses along with small knives for spreading and some small forks for the fish and toppings.”

Get a head start.” I like to freeze bagels so I’m always ready for a bagel party; just be sure to slice them first. The everything bagel seasoning can be made up to 3 months ahead of time, and the cream cheeses and pickled red onion can each be made up to 1 week ahead of time.”

“Paper thin, please. Slicing the toppings super thin looks prettier and makes your towering bagel concoction ­easier to eat. Use a serrated knife for the tomatoes.

Up your schmear game. You can never go wrong with crowd-pleasing plain cream cheese, but I usually like to add one or two homemade versions for my board. If you want, skip the pieces of fish altogether and make the smoked salmon cream cheese.”

“People usually want seconds but might not want another bagel. Slice bagels into smaller pieces so people can scoop up some cream cheese. Or suggest guests make a salad with the toppings (you could even include a balsamic drizzle, see page 148 for recipe).”

These light, fluffy, flavored cream cheeses are fresher than anything you can get in the store, and they come together in less than 30 seconds. Whipping them in a food processor ensures the ­flavorings are evenly dispersed and the texture is nice and smooth. For the creamiest results, let the cream cheese come to room temperature before processing. Forgot to take it out of the fridge in time? Never fear. Just microwave it in a large bowl for 20 to 30 seconds. All of the spreads can be ­refrigerated in an airtight container for up to 1 week.

Garlic and Herb Cream Cheese Spread

1             small garlic clove, minced to paste

Process all ingredients in food processor until smooth, about 20 seconds, scraping down sides of bowl as needed. Serve.

Olive and Scallion Cream Cheese Spread

Reduce cream cheese to 6 ounces. Omit lemon juice, ­garlic, and salt; increase pepper to 1 teaspoon. Instead of ­parsley and basil, use ½  cup pitted kalamata olives (patted dry) plus 2 ­teaspoons brine and 4 chopped scallions.

Smoked Salmon and Chive Cream Cheese Spread

Omit garlic and salt. Substitute ¼ cup chopped fresh chives for parsley and basil and add 2 ounces sliced smoked salmon, torn into 2‑inch pieces.

Omit lemon juice and garlic. Instead of parsley and basil, use 2 tablespoons honey and 1 tablespoon minced fresh rosemary.

Omit lemon juice, garlic, salt, and pepper. Instead of parsley and basil, use 2 ­tablespoons packed brown sugar and 1 ­teaspoon ground ­cinnamon.

Smoked salmon dip Process cream cheese, smoked salmon, lemon zest and juice, and pepper in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Transfer to serving dish and spread into even layer. Sprinkle with minced red onion, capers, minced dill, and/or Everything Bagel Seasoning. Drizzle with extra-virgin olive oil and serve with bagel chips or extra sliced cucumber.

Stephen Fries, is a professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 14 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. Stephen@stephenfries.com For more, go to stephenfries.com.

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