Picnic planning made easier with field guide

Three friends and food enthusiasts in Portland, Ore., have written a field guide for having the perfect picnic and are taking readers along in the basket.

The trio — Marnie Hanel, Andrea Slonecker and Jen Stevenson — penned the newly released The Picnic: Recipes and Inspiration From Basket to Blanket (Artisan/Workman, 192 pages, $19.95).

The book offers advice on every aspect of picnic planning from the right blanket to the best containers for packing food.

Of course, it contains plenty of picnic recipes, too — including one for macaroni salad:

Bring a large pot of water to a boil, season it generously with salt and cook the macaroni according to the package directions. About 1 minute before the macaroni is done, add the broccoli and carrots to the pot and cook until just tender.

Drain in a colander and rinse under cold water to stop the cooking. Drain well and transfer to a large bowl.

Meanwhile, soak the onion in a small bowl of cold water for at least 10 minutes to remove its harsh bite. Drain; then add the onion, tomatoes and bell pepper to the bowl with the pasta mixture and stir together.

To make the dressing: Whisk together the mayonnaise, buttermilk, parsley, ketchup, vinegar, mustard, sugar, salt and pepper in a large bowl. Add the pasta mixture and stir well to coat. Cover and refrigerate until chilled and the flavors are melded, at least 1 hour and up to 2 days.

Transfer to a serving bowl and cover tightly for transporting safely.