Food for the Fairway

The second Sunday of April is upon us, and golfers and golf enthusiasts will flock to Augusta, Georgia for the 2012 Masters Tournament. Get ready for pastel polos, funky argyle socks, and pimiento cheese sandwiches. Inspired by Augusta and quintessential picnic food, these recipes will be perfect weather you are watching from the fairway or your family room.

  • "Some Like It Hot" Grilled Pimiento Cheese Sandwiches
    Christina Kim, Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

    Pimiento Cheese Sandwiches

    Pimiento cheese abounds in Augusta, and many consider the pimiento cheese sandwich a must-have for the Masters.
  • Garlicky Roasted Red Pepper Dip
    Christina Kim, Photo: Miki Duisterhof; Styling: Stephana Bottom

    Garlicky Roasted Red Pepper Dip

    Serve this spread with veggies and crackers for the perfect snack between the front and back nine.
  • Spiked Arnold Palmer
    Christina Kim, Photo: Ralph Anderson, Laurey W. Glenn; Styling: Melanie Clark

    Spiked Arnold Palmer

    Named after the 4-time Masters Champion, ours is an alcoholic twist on the classic Arnold Palmer, which is just a mix of half lemonade and half iced tea.
  • Hoppin' John Salad
    Christina Kim, Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

    Hoppin' John Salad

    Hoppin’ John is a traditional side dish served in the South. It’s thought that eating Hoppin’ John on New Year’s Day will bring a year full of luck. Maybe eating it during the Masters will bring your favorite golfer a bit of luck on the green.
  • Picnic Potato Salad
    Christina Kim, Photo: Beth Dreiling Hontzas; Styling: Amy Burke

    Picnic Potato Salad

    Potato salad is the perfect side to any picnic, including one spent watching some of the best golfers in the world battle it our for the privilege of putting on that green jacket.
  • Smoky Pimiento Cheese Deviled Eggs
    Christina Kim, Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

    Pimiento Cheese Deviled Eggs

    Another way to make good use of that Southern staple pimiento cheese is in these delicious deviled eggs. We recommend you make extra, so that even the sandbaggers get some pimientoey goodness.
  • Chicken Salad
    Christina Kim

    Chicken Salad

    Another picnic classic, this chicken salad has gotten rave reviews from readers. We think golfing enthusiasts will love it too, whether on crackers or as a sandwich.
  • Green Bean Pasta Salad with Lemon-Thyme Vinaigrette
    Christina Kim, Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

    Green Bean Pasta Salad with Lemon-Thyme Vinaigrette

    Fresh and light, this Green Bean Pasta Salad is perfect for golf and food lovers alike. Peppery arugula, casarecce pasta, and champagne vinegar elevate the traditional picnic pasta salad.
  • Flank Steak Sandwiches With Blue Cheese
    Christina Kim, Photo: Jennifer Davick; Styling: Buffy Harget

    Flank Steak Sandwiches With Blue Cheese

    You’ll have plenty of energy left for the back nine if you fuel your body with these hearty, herby sandwiches. Blue cheese pairs perfectly with Marinated Flank Steak, but you can always substitute Brie for the blue.
  • Open-Faced Chicken Club Sandwiches
    Christina Kim, Photo: Johnny Autry; Styling: Mary Clayton Carl

    Club Sandwiches

    Our list of foods for the Masters wouldn’t be complete without a club sandwich, and this Open-Faced Chicken Club is positively sublime. You can always add that second slice of sour dough bread if you’re worried about getting your polo or golf knickers stained.
  • Bourbon-Cream Cheese Brownies
    Christina Kim, Photo: Jennifer Davick; Styling: Buffy Hargett

    Bourbon-Cream Cheese Brownies

    Southerners love their bourbon, and we love this twist on the classic brownie. These Bourbon-Cream Cheese Brownies are perfectly portable and super decedent. Talk about a hole in one!
  • Caramel-Pecan Pie
    Christina Kim

    Caramel-Pecan Pie

    Another Southern staple is the pecan pie. Finish your meal far under par by serving this Caramel-Pecan Pie. It leaves plenty of time for the cook to enjoy the tournament because it uses a packaged refrigerated piecrust and caramels.
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