Grazing is an enchanting way to eat.
It means skipping from dish to dish, tasting different things without committing to a single one.
t's about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic.
When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating-and with her guidance, you can too.
When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a few 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 just a few.
Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn't have to be difficult or time-consuming.
Graze is full of tips to help you prepare healthy, wholesome, and appetizing food without spending hours in the kitchen.