Everything We Cooked During Our Family Vacation

I recently shared everything I made before we left for our annual family vacation. The prep work is what makes the week run smoothly, but once we arrive, vacation cooking takes on a life of its own. A laid-back life of its own, which I love. People wake up hungry at different times. Someone is always looking for a snack. Children seem to appear out of nowhere, asking for food every twenty minutes. And somehow, despite eating all day long, everyone is ready for dinner by six o’clock.

While we certainly enjoyed a few meals out, most of our favorite moments happened around the outdoor dining table, the grill, or poolside. The funny thing about feeding a crowd on vacation is that it isn’t about creating elaborate meals. It’s about having good ingredients, a few family favorites, and enough flexibility to roll with whatever the day brings.

Today I’m sharing everything we actually made, ate, grilled, snacked on, and sipped during our week together. If you’re feeding a crowd this summer or simply looking for easy vacation meal ideas - here’s what worked for us.

I have to admit, one of the very first things we do when we arrive somewhere new is identify our go-to bagel shop. There is something magical about rolling out of bed on vacation, grabbing a cup of coffee, and heading out for fresh bagels and cream cheese. Better yet, pick up some fun artisanal cream cheese flavors to try throughout the week. But you can’t eat bagels every day on vacation - that’s for sure!

Alongside bagels, we enjoyed many of the make-ahead breakfasts I brought from home, including Breakfast Crunchwraps, Breakfast Sandwiches, and slices of Blueberry Buckle Sheetcake that somehow seemed appropriate at every hour of the day. And I always make sure to have lots of coffee on hand.

Lunch on vacation is intentionally casual. People are coming and going. Some are at the beach, some are by the pool, and somehow, someone is always hungry, even if they just finished breakfast. I've learned not to overthink it. Instead, I stock the refrigerator with flexible, ready-to-eat ingredients and prepare a few make-ahead lunches that are easy to grab or pack if we head out for the day.

Years ago, I started making a sandwich that my children nicknamed “Beach Bread.” To make the “Beach Bread,” I hollowed out a piece of French bread and stuffed it with sandwich fillings or one of my favorite salads. The sturdy bread creates a built-in pocket that keeps everything contained and prevents the sandwich from becoming soggy. This year, my grandchildren informed me that a national chain has started making something very similar. We all had a good laugh because we’ve been making Beach Bread for years. And yes, it remains undefeated for beach days.

INGREDIENTS:

1/4 cup red wine vinegar

1 tablespoon dried oregano

2 small garlic cloves, finely grated

1 small red onion, thinly sliced and rinsed under cold water

Kosher salt and freshly ground black pepper

1/2 cup extra-virgin olive oil

1/2 cup sliced, pickled pepperoncini or banana peppers

6 ounces one or more cured meats, such as salami, mortadella, soppressata, and ham, thinly sliced into strips

4 ounces provolone, thinly sliced into strips

1 large head iceberg lettuce (about 1 1/2 pounds), thinly sliced

1 pint cherry tomatoes, halved

Your choice of long bread cut into three 4-6” pieces (I always use baguettes)

INSTRUCTIONS:

Combine all ingredients except the bread into a bowl. Cut your bread into halves or thirds, then scoop out the inside with a fork. Make sure not to scoop out the bottom so the salad stays inside the bread! (You want the bread to serve as a pocket for the salad. Using a spoon, stuff the salad into the hole that you made in your bread. Wrap with parchment paper, aluminum foil, or plastic wrap, and store in the fridge or a cooler until ready to eat.

Another family favorite is what I call a “canoe sandwich.” I make these in advance. I take a package of King’s Hawaiian Rolls and slice the entire package horizontally. Then I load it up with meats and cheeses before placing everything right back into the original container. Just before serving, I add condiments and slice the rolls into individual sandwiches. The result is an entire tray of perfectly portioned sandwiches ready for the boat, beach, pool, or road trip. Simple. Portable. Crowd-friendly. Exactly what vacation food should be.

Babs’ Vacation rule: Never arrive at the beach or pool without snacks.

Be sure to check out my Loaded Grillo’s Pickle Dip and Honey Buffalo Pretzels recipes from my last Substack. I made both before we left, and they were huge hits all week long! The dip was so good, I had to make a second batch.

And one of the biggest hits this year was something so simple I almost hesitate to call it a recipe - Viral Sun-Melted Chocolate Strawberries.

I packed a few specialty chocolate bars and brought them to the pool. After a few minutes in the sunshine, the chocolate softened beautifully and became the perfect dip for fresh June strawberries. The grandkids thought it was the greatest thing they’d ever seen. Truthfully, so did the adults.

INGREDIENTS:

Your favorite chocolate bar (e.g., Cadbury or Tony’s Chocolonely)

Fresh strawberries (washed and patted completely dry)

INSTRUCTIONS:

Prep the strawberries: Wash your strawberries and dry them very thoroughly with a paper towel. The chocolate won’t stick well to wet berries. Melt in the sun: Unwrap your chocolate bar and place it directly on a plate, tray, or wooden board. Leave it in a hot, direct sunny spot. Check the consistency: Let nature do the work for about 10–20 minutes. You want the chocolate to become soft and glossy, but not totally liquefied.

Dip and enjoy: Dip your strawberries, pretzels, or other dippables into the melted chocolate bar on the plate. Add a pinch of sea salt or crushed nuts for extra crunch if desired. And of course, the Honey Buffalo Pretzels and S’mores Granola were always on hand.

INGREDIENTS:

8 ounces cream cheese, softened

1 cup sour cream

1 tablespoon Grillo’s pickle juice

2 cups Grillo’s Pickles, finely chopped

1 cup sharp cheddar cheese, shredded

2 tablespoons fresh dill, chopped

1 teaspoon garlic powder

½ teaspoon onion powder

Freshly cracked black pepper, to taste

Potato chips, for serving

INSTRUCTIONS:

In a large bowl, combine the cream cheese, sour cream, and pickle juice until smooth and creamy.

Fold in the chopped pickles, cheddar cheese, dill, garlic powder, onion powder, and black pepper. Transfer to a shallow serving dish and spread into an even layer. Top with the remaining pickles, cheddar cheese, and fresh dill. Refrigerate for at least 1 hour before serving. Serve with ridged potato chips and veggies for dipping.

Hydration is also serious business when you’re feeding eighteen people in the summer. I always recommend setting up a dedicated water station. A large beverage dispenser or sports cooler filled with ice water located outside encourages everyone to help themselves and stay hydrated.

For the adults, I also keep pitchers of infused water in the refrigerator. I like to have lemon water and cucumber mint water on hand. Simple, refreshing, and always appreciated.

Every year, I like to create one signature vacation drink. Something easy. Something refreshing. Something that instantly tastes like summer. This year’s winner was the It’s That Thyme Spiked Peach Iced Tea. We served them in deli containers, and one drink seemed to last forever. Refreshing, lightly sweet, and perfect for hot afternoons.

INGREDIENTS:

¾ cup bourbon or vodka (optional)

¾ cup unsweetened iced tea

¾ cup peach nectar

Splash of sparkling water

3 peach slices

1 thyme sprig

Lots of ice

INSTRUCTIONS:

Fill a deli container with plenty of ice. Add the bourbon or vodka (if using), iced tea, and peach nectar. Secure the lid and shake well until thoroughly chilled.

Remove the lid and top with a splash of sparkling water, adding a little more if you prefer a lighter, less sweet cocktail.

To serve, add three peach slices and a couple of sprigs of fresh thyme. Place the lid back on the container. Using a sharp knife, carefully cut a small crisscross in the center of the lid and insert a straw. Serve and enjoy!

Every afternoon around four o’clock, something predictable happens. The beach crowd comes home. The pool crowd may or may not finally be drying off. Everyone is suddenly starving. In our house, this is what I call Golden Hour. It’s one of my favorite parts of the day. Someone pours a drink. Kids run in and out. And everyone begins picking at snacks before dinner. Our Golden Hour spread usually included:

• Cheeses

• Crackers

• Salami

• Fresh vegetables

• Hummus

• Olives

• Local seafood dip

  Golden Hour truly is one of my favorite hours. I love the laid-back nature of everyone convening after a long day of fun to relax and enjoy each other’s company. I dedicate one section of the refrigerator entirely to Golden Hour:

  • Cheese

  • Crackers

  • Salami

  • Olives

  • Hummus

  • Fresh vegetables

  • Seafood dips

  • Pickles

One of my favorite family vacation traditions began once our children started having children of their own. Each family takes responsibility for one dinner during the week. It spreads out the work, introduces new recipes, and gives everyone ownership of the vacation. Of course, we go out for dinner one or two nights. But with eighteen people, eating at home is often easier, cheaper and, honestly, more fun.

One of my absolute favorites. Fresh clams, pasta, garlic, olive oil, and plenty of summer flavor. Everything tastes better when eaten outside. One of my favorite little tricks is to oil the grill with beef tallow. It really takes the food's taste to the next level.

INGREDIENTS:

Kosher salt

16 oz linguine

6 tablespoons extra-virgin olive oil

½ cup finely chopped shallots, from 2 shallots

6 cloves garlic, coarsely chopped

1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc

½ teaspoon crushed red pepper flakes

2 lb Littleneck clams (40 to 45), scrubbed

¼ cup + 2 tablespoons fresh flat-leaf parsley, finely chopped, divided

3 tablespoons unsalted butter

1 teaspoon lemon zest, from 1 lemon, plus more to taste

1 tablespoon lemon juice, from 1 lemon, plus more to taste

INSTRUCTIONS:

Bring a large pot of generously salted water to a boil indoors. Cook the linguine according to the package directions until just shy of al dente - it should still have a firm bite, as it will finish cooking in the clam sauce. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and set aside.

Meanwhile, preheat your grill to medium-high heat (about 400–450°F). Place a large cast-iron skillet on the grill grates and allow it to heat for a few minutes.

Add the olive oil to the hot skillet. Stir in the shallots and garlic and cook until fragrant and just beginning to turn golden, about 1 minute. Pour in the white wine, add the crushed red pepper flakes, ¾ teaspoon kosher salt, the clams, and ¼ cup of the parsley. Close the grill and cook until the clams open, about 6–8 minutes. Discard any clams that do not open.

Add the cooked linguine directly to the skillet with the clams. Using tongs, gently toss the pasta with the sauce over the grill for 1–2 minutes, allowing it to absorb the flavorful broth. If the mixture seems dry, add a splash or two of the reserved pasta water until the sauce is silky and lightly coats the pasta.

Remove the skillet from the grill. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley. Toss until the butter melts and the sauce becomes glossy. Taste and adjust with additional lemon juice, lemon zest, or salt as needed.

Serve immediately, straight from the cast-iron skillet or transfer to a large serving platter. Finish with extra parsley and lemon wedges, if desired.

Simple ingredients. Big flavor. And very little cleanup. My kind of vacation cooking.

INGREDIENTS:

1 lb. medium or large frozen shrimp, deveined, thawed

Extra virgin olive oil, for drizzling

Kosher salt

Freshly ground black pepper

1/2 cup store-bought or homemade pesto, plus more for serving

3 lemons, halved

INSTRUCTIONS:

Prepare a grill for medium-high heat (or heat a grill pan over medium-high heat); preheat 5 minutes.

Skewer shrimp and drizzle with oil; season with salt and pepper. Brush with pesto. If you have time, allow this to marinate for some time before cooking.

Grill, turning occasionally, until shrimp is opaque ~ 4 to 5 minutes. Transfer to a platter.

Grill lemons cut side down until charred in spots - 2 to 3 minutes. Arrange next to shrimp for squeezing over and serve with more pesto.

INGREDIENTS:

¼ cup mayonnaise

2 tablespoons lemon juice

1 tablespoon anchovy paste

1 teaspoon dijon mustard

½ teaspoon minced garlic

½ teaspoon kosher salt plus more for seasoning

1/4 teaspoon black pepper plus more for seasoning

½ cup extra-virgin olive oil plus more for brushing

¼ cup parmesan cheese, finely grated, plus more for garnish

2 hearts romaine

INSTRUCTIONS:

In a medium bowl, whisk together the mayonnaise, lemon juice, anchovy paste, Dijon mustard, garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking constantly until the dressing is smooth and emulsified. Stir in the Parmesan cheese and set aside.

Cut each head of romaine in half lengthwise, then cut each half in half again, leaving the core intact so the leaves stay together. Brush the cut sides lightly with olive oil and season with a pinch of kosher salt and black pepper.

Preheat the grill to medium-high heat, about 400°F. Using tongs, carefully oil the grill grates with a paper towel lightly dipped in oil.

Place the romaine wedges cut side down directly on the hot grates and grill until lightly charred, about 1–2 minutes. Turn and grill the other cut side for another 1–2 minutes, just until lightly charred. The lettuce should still be crisp with just a hint of smokiness.

Arrange the grilled romaine on a serving platter. Drizzle generously with the Caesar dressing, additional Parmesan cheese, and a few cracks of freshly ground black pepper. Serve with grilled bread.