Grazing is an interesting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating more than one dishes that work together as a meal, that each one share a theme, an aesthetic. When she entertains, and even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating—and with her guidance, you’ll too.
When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a couple of easy dishes that make a meal special. Try your hand at fun, fast recipes like chickpea fries with Meyer lemon-scented aioli; roasted beet tartare with cheese and pistachios; kale, spinach, and Pecorino pizza slivers; sardine bruchetta with fennel and preserved lemons; scallop and plum ceviche with tarragon; and lemon-lavender posset—to name only a few.
Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn’t must be difficult or time-consuming.
Graze is full of tips that will help you prepare healthy, wholesome, and appetizing food without spending hours within the kitchen.
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