Sliced and cured meats make for a simple yet delightful snack at any gathering. For this spread, we opted to serve only salami alongside marinated olives and our favorite mustard (look for something from the Dijon region in France).
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Smokey and full of depth, this vegetable-forward dip pairs beautifully with fresh vegetables, meats, or crusty sourdough bread. This dip makes excellent use of Swiss chard stems, which often go unused when recipes focus only on the leaves. Optionally, you can include the leaves in the dip for added texture and flavor, as explained below. For another version of this dip, omit the swiss chard and instead add 3 cups of hard-roasted tomatoes along with ยผ C. of tomato paste.
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This simple dip is a crowd favorite and can be adapted to any season. Try it with something sweet like fig jam and pistachios, or eggplant caponata.
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This is, hands down, our favorite way to cook shrimp. Known for their tendency to overcook, shrimp benefit from this quick-pickle technique that ensures even cooking while adding a subtle hint of flavor. The brief bath in the pickling liquid is just enough to give the shrimp a little extra something without overpowering the natural flavor of the shrimp.
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