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Dinner Outside

  • Images by: Justin Chung
  • Styling by: Saehee Cho
  • File Under: Life
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Everybody loves dinner outside on one of those balmy late-spring and summer evenings.

Magic hour light gives way to twilight, then soft blue darkness beyond candles and strings of lights while friends take their courses slowly, over good conversation. The Italians call it al fresco—in the fresh air—and they're in the habit of doing it as often as the weather allows. There's something elemental and romantic and even revitalizing about spending an evening in the fresh air.

Food stylist Saehee Cho prepared some fresh new recipes, using favorites from our Life department, for our first outing of this year's Dinner Outside season.






Short Black Stand with Rattan Bowl by Hip Haven

Crudité Salad

This bright salad channels chefs like Yotam Ottolenghi who make magic with seemingly simple combinations of usually raw, fresh ingredients. Crudité is just the culinary term for raw, dressed vegetables, and so we encourage you to experiment with contrasting flavors. The spiciness of the radish in Saehee's recipe contrasts nicely with the citrus, garlic, and the sweetness of the snap peas and carrots.


Sugar snap peas (opened in half to show the peas)
English breakfast radishes (mandolin sliced)
Little gem lettuces (cut in 1/4th segments)
Cauliflower (trimmed)
Carrots (peeled)


Greek yogurt (whole)
1 lemon (juiced)
2 Tbsp. olive oil
1 garlic clove (finely minced)
2 Tbsp. chives (finely chopped)
1 tsp. salt

Short Black Stand with Rattan Bowl by Hip Haven

Pineapple + Lime Zest + Molasses

This is one of those eureka moments, where a few ingredients not commonly used together combine to make for a treat greater than the sum of its parts. This simple-to-prepare dish works as a starter or a dessert, too.


1 whole pineapple (sliced)
1 lime (zested)
2 Tbsp. molasses

Lime Syrup

2 limes (juiced)
1/2 cup sugar
3 Tbsp. water


1. Heat ingredients for lime syrup in a small saucepan.
Bring to a light boil and set aside.
2. When the lime syrup has completely cooled, brush over cut pineapple.
3. Arrange pineapple on serving dish.
4. Drizzle molasses generously over pineapple and finish with lime zest.

Short Black Stand with Rattan Bowl by Hip Haven

Blood Orange + Sage Aperol Spritz

A sophisticated, layered take on the Veneto classic. The effervescent brightness of prosecco and blood orange become rich and complex when blended with the aromatic, mild bitterness of Aperol and sage.


1 oz Aperol
1 oz blood orange juice
2 oz prosecco
1 Tbsp. tarragon simple syrup

Tarragon Simple Syrup

1 lemon (juiced)
5 tarragon leaves
1/2 cup sugar
3 Tbsp. water


1. Bring sugar, water, and lemon to a low simmer in a saucepan.
2. Remove from heat and immediately add tarragon leaves (adding the tarragon after taking the simple syrup off the heat prevents bitterness).
3. Set aside and let cool completely.