Recipes in this article:
The Best Oven-Fried Chicken
Greek-Style Pasta Salad
Creamy Vinaigrette
Fudgy, Chewy Brownies

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Many picnics are large and intergenerational, often planned around an activity like swimming or softball. Because the food must appeal to such a wide age range of inattentive diners, it's easy to respond with the expected fare: hot dogs, takeout potato salad and slaw. That's OK, but occasionally it's nice to lay out an outdoor feast that draws guests to the table and keeps them there. This menu has that kind of power: dishes that appeal to all and are the best they can be. Who doesn't like fried chicken? This "oven-fried" recipe has the look and crunch of the real thing (crumbled Melba toast is the secret) without all the fat (10g fat vs. 32g for commercial fried chicken). Pasta salads are colorful, attractive and durable. But often these salads look better than they taste. Not this one. The pungent, yet creamy, vinaigrette dressing clings to the pasta, making the salad moist and flavorful. Cool the pasta as I've suggested, rather than running it under cold water. You'll be surprised at the dish's improved flavor and texture. And my cakey, fudgy, chewy brownies have a texture that pleases everyone. Then buy or delegate the rest: rolls, a couple of nice cheeses, an array of fruit, deviled eggs, a vegetable platter and a backup dessert, if you like. A great picnic doesn't get any better, or easier, than this.

The Best Oven-Fried Chicken
Prep time: 35 minutes. Cooking time: 30-35 minutes.
This recipe easily doubles or triples. If you don't have a food processor, crush the Melba toasts to a sand-and-pebbles consistency in a plastic bag with a rolling pin -- that's the secret.

INGREDIENTS
3 large eggs
1 1/2 Tbs. Dijon-style mustard
1 1/4 tsps. salt
3/4 tsp. ground black pepper
1 1/2 tsps. dried thyme leaves
3/4 tsp. dried oregano
3/4 tsp. garlic powder
1/2 tsp. cayenne pepper
8 ounces plain Melba toasts
6 drumsticks and 6 thighs,
skin and visible fat removed
Spray bottle filled with
vegetable oil or vegetable
cooking spray

Adjust oven rack to upper middle position and heat oven to 400 degrees. Beat together the eggs, mustard and seasonings in a cake pan or other shallow dish. Pulse Melba toast (do this in 2 batches) to a sand-and-pebble texture in a food processor, then transfer to a second cake pan or other shallow dish. Set a large wire rack over an 18- by 12-inch jellyroll pan lined with foil. Using your right hand, roll chicken in egg mixture to coat. Working one piece at a time, lay chicken in crumbs and use your left hand to press crumbs onto top of chicken (alternating hands cuts down on the mess). Turn piece over; repeat pressing crumbs into chicken on other side. Gently shake off excess. Set chicken on rack. Coat pieces evenly with oil. Bake until nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Remove from oven with tongs; let cool on a platter.
Serves: 6.
Per serving (drumstick and thigh): 365 calories, 34g protein, 30g carbohydrates, 1g fiber, 10g fat (2g saturated), 980mg sodium.

Greek-Style Pasta Salad

Prep time: 45 minutes. If you use parsley instead of mint, consider sprinkling the salad with a little dried oregano.

INGREDIENTS
1 pound seedless cucumber,
cut into bite-size pieces
1 pound (about 1 1/2 pints)
cherry tomatoes
1/2 cup crumbled feta cheese
1/2 cup pitted kalamata olives,
coarsely chopped
3 Tbs. minced fresh mint or parsley
1/2 medium red onion, cut into small dice
1 cup Creamy Vinaigrette (see recipe in box)
1 pound bite-sized pasta, such as bow ties, rotelle or penne
2 Tbs. salt for pasta water

Bring 1 gallon of water to boil. Meanwhile, lightly sprinkle prepared cucumbers with a little salt; let stand in colander while preparing other ingredients. Blot dry on paper towels before adding to salad. Halve tomatoes, place in bowl and lightly sprinkle with salt. Prepare feta, olives, mint and onion; add to the tomatoes. Set aside. Make Creamy Vinaigrette and refrigerate.

Add pasta and 2 Tbs. salt to the boiling water. Cook until just tender. Drain in a colander, then pour pasta onto a shallow pan (such as a large, rimmed baking sheet). Let cool to room temperature, stirring occasionally to keep pasta from sticking. Transfer all ingredients, except dressing, to a large bowl. (Can be covered and refrigerated, undressed, up to 4 hours.) When ready to serve, add dressing and toss to coat. Let stand for 15 minutes and serve.
Serves: 12-16.
Per serving (based on 16): 233 calories, 5g protein, 24g carbohydrates, 13g fat (2g saturated), 1g fiber, 307mg sodium.