I'm Christine Zier-Klissette. I'm Kyra Blackwell. I'm Rosie Garan, and you're listening to The Wirecutter Show.

Hey there, it's Rosie.

Earlier this week, we published an episode all about the gear you might want to consider to help level up your beach experience this summer.

We talked about shades, chairs, coolers, and more.

We didn't talk about one super important thing, and that's food. Everyone has their own ideas for what

makes a great beach snack. Ice cold fruit from the cooler, delectable lunch of salads, dips,

or maybe just a bag of chips. Well, no matter your style, our friends over at New York Times

cooking have some ideas of ways to elevate

your beach snacking game. And today, we're bringing you a conversation about just that with

Tanya Sitchensky. Tanya is an editor at New York Times Cooking who writes the weekly newsletter,

The Veggie, and she recently wrote a piece for The Times that included a bunch of great recipes for a beach day or picnic.

Tanya Sitchensky, after the break.

Tanya, welcome to the show.

Hi, guys.

Thanks so much for having me. Thanks for coming.

Well, so obviously anyone can bring anything to a beach, a park, a picnic.

We know that.

What are your general rules, Tanya, for the kinds of recipes and foods you want to pack

for a day at the beach, for a picnic? Obviously, this is all incredibly subjective, but if you're

asking me, which you are, I'm going to tell you, it's trying to avoid really soggy food. Like,

you don't want something that's going to get real wet in a cooler or in a tote bag.

So nothing, like, super mayonnaisey with soft bread, like that to me is ripe for sogging.

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