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Snacks

Small, tiny things for snacking. Good to start a dinner party or make several for your friends and lovers and have only snacks for dinner.

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Spicy, Giant Crunchy Corn

They are wildly addictive and will probably upstage anything else you serve, so be prepared.

Overnight Focaccia, Tonight

Does it use freshly milled grains and a naturally fermented 58-year-old starter? No. Is it fluffy and light and oily and crispy and tender and chewy? Absolutely.

Seeded Breadsticks with Parmesan

If you’ve ever turned balls of Play-Doh into thin ropes so you can coil them and make mini beehives, you can transform this dough into long, elegant breadsticks.

Tiny Peppers with Yuzu Kosho

The peppers in question are tiny little shishito, which, sure, can be spicy, but not always.

Tangy Roasted Mushrooms

These mushrooms get roasted so their mushroomy flavor concentrates and the texture changes from soft and slimy to firm and meaty.

Vinegar-Marinated Butter Beans

They really are best eaten with toothpicks, because it’s both cute and practical, two of my favorite qualifiers

Spicy Tomato-Marinated Feta

This is my tribute, using fewer ingredients and fresh tomatoes instead of dried for extra sauciness.

Trout Roe on Buttered Toast with Lemony Herbs

To me, trout roe is like a more flavorful, prettier caviar.

Spicy Marinated Anchovies with Potato Chips

Kettle or Cape Cod potato chips are both stellar national brands, but I’d never kick a Ruffles or Lay's out of bed, either.

Spanish Tortilla with Aioli and Friends

A humble little snack, made with a quartet of ingredients you likely have on hand. If you’re in Spain, they’re ubiquitous, and if you’re not but find yourself wishing you were, well, you can make one at home.

Dilly Rolls

These rolls land somewhere between a fluffy roll and a fluffy biscuit, with a crunchy exterior and pillowy interior. Their texture defies logic, and they taste amazing.

Labne with Sizzled Scallions and Chile

In case you’re hosting this week, do yourself a favor and invite The Dip.