Picnic Power-Ups

2024 F&W Best New Chef Leina Horii shares a few of her favorite Japanese-inspired picnic foods.

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WHEN IT COMES TO ALFRESCO DINING, the best picnic dishes need to be simple, delicious, and, most importantly, portable. For Leina Horii, chef and co-owner (with her husband, Brian Lea) of Kisser in Nashville, childhood memories as well as her Japanese heritage inform these travel-ready picnic recipes.

“Growing up, my mother’s garden would overflow with vegetables, especially in the spring,” she says. “We picked what was in season, like hakurei turnips, sugar snap peas, and radishes, to make huge crudité platters.” Her 10-minute Crudités with Miso-Sesame Dip (recipe p. 45) transforms miso paste and sesame seeds into a savory starter spread.

Horii also leans into convenience for her Ramen Noodle Salad (recipe p. 44). The 30-minute main course is inspired by a traditional cold ramen dish called hiyashi chuka; for faster cooking, Horii opts for instant ramen rather than fresh noodles. And for dessert, she whips up two fun and portable fruit sandos (recipes opposite), one filled with juicy strawberries and the other with sliced banana. -ANDEE GOSNELL

Strawberry Fruit Sandwich

TOTAL 30 MIN, PLUS 2 HR CHILLING SERVES 4

Light and airy whipped cream comes together with ripe, peak-season strawberries in this delightful fruit sando. If desired, turn it into a mixed-berry sandwich with the addition of fresh blueberries and raspberries (see Note).

1½ cups heavy cream

3 Tbsp. granulated sugar

1½ tsp. vanilla extract

8 (¾-inch-thick) Japanese milk bread slices (see Note) or white bread slices, divided

12 small fresh strawberries, hulled