三道小食食譜 初秋野餐無憂
Go to picnic hot spots — parks, beaches, outdoor concerts and the like — and see what people are carrying. Mostly, it’s bags of store-bought food, not coolers of home-cooked. While grab-and-go counters of picnicky food are almost universally mediocre and exasperatingly expensive, I do understand the temptation to outsource. The weather is hot, you might not feel like cooking in the first place and, in addition to actually making the food, you have to pack it, transport it and ensure that it’s still edible by the time it reaches its final destination.
公園、海灘和露天音樂會等都是野餐的熱門地點，去看看人們都帶着什麼吧。大多數人帶的是從商店買來的整袋食物，而不是盛放家庭自制食物的冰箱。雖然拿上就走的野餐食物櫃臺幾乎都很一般，而且貴得讓人生氣，但是我也理解去那裏買食物的誘惑。首先天太熱，你可能不想做飯，而且除了要做飯，還要打包、運輸，確保到達最終目的地時還能吃。The recipes here are built to last, so you don’t have to worry about timing. Not only are they hardy enough to hang out in the fridge for a while, but many also benefit from that resting time.
我在這裏提到的菜都是能長久保存的，所以不必擔心時間問題。它們足夠硬，能放在冰箱裏帶出去一段時間，而且很多菜放一段時間反而更好吃。
If you’re going to eat these dishes within a few hours of making them, you can just leave them out on the counter; otherwise, they’ll be fine for a day or two in the fridge. Ingredients that you don’t want mingling in wet environments for too long — like croutons and fragile fresh herbs — should be packed separately, but I’ve tried to keep those to a minimum here.
如果你打算在做好之後幾小時內吃這些菜，可以把它們就放在案板上；放在冰箱裏可以保存一兩天。那些不想過早攪入的配料應該單獨打包，比如麪包塊和易腐敗的新鮮草本香料——不過我在這裏已經儘量少放這些配料。
Recipes:
菜譜：Cold Seared Steak With Tomatoes and Soy
番茄醬油冷烤牛排菜譜：TOTAL TIME
總計用時：About 20 minutes, plus refrigeration
約20分鐘，冷藏時間另算INGREDIENTS
配料：steak to your liking (on the grill if possible)
按你的喜好烤的牛排（如果可能的話，用烤架烤）cherry tomatoes
聖女果ginger
姜garlic
蒜soy sauce
醬油sesame oil
芝麻油squeeze of lime juice
擠出來的酸橙汁cilantro
芫荽basil or mint
羅勒或薄荷lime wedges.
酸橙角PREPARATION
製作方法:1. Cook some steak to your liking (on the grill if possible), let it cool completely, then slice it.
1. 按你的喜好烤一些牛排（如果可能的話用烤架烤），完全晾涼，然後切開。2. On the day you’re going to eat it, toss with plenty of halved cherry tomatoes, grated ginger and garlic, soy sauce, a little sesame oil and a squeeze of lime juice.
2. 在你打算吃的那天，放入大量對半切開的聖女果、磨碎的姜和蒜、醬油、一點芝麻油和擠出來的酸橙汁。3. Scatter with cilantro, basil or mint (or a combination) before serving with lime wedges.
3. 撒上芫荽以及羅勒或薄荷（或者兩者都放），最後和幾塊酸橙角一起上桌。Soba Noodles With Chilled Dashi
冷鰹魚湯拌蕎麥麪菜譜：TOTAL TIME
總計用時：15 minutes, plus 2 days' refrigeration
15分鐘，另加兩天的冷藏時間
