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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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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.

A Better Garlic Bread

While we’re talking classics, this garlic bread really is better than the rest, and I would argue almost non-negotiable with a cheesy pasta and salad.

Steamed Artichokes with Anchovy Butter

Gorgeous steamed artichokes with salty anchovy butter should be your go-to side dish for just about any meal this month.

Sheet Pan Pizza

Make your own sheet pan, grandma-style pizza for game day, and top however your heart desires.

Fancy Citrusy Olives

I love setting these out for any potluck/picnic/barbecue as a briny, spicy little snack to eat between sips of spritzes or beers on ice.

Vinegar-Marinated Butter Beans

These butter beans are just as much a snack as a side for me; I love them as part of a larger spread, alongside raw vegetables, and/or all the cheeses.

Your Very Own Marinated Artichoke Hearts

I will happily eat these all on their own, pierced with a tiny fork or toothpick in between bites of hard, salty cheese or maybe very thin slices of cured meat, but they also make an excellent topper for long, thin crackers or thick pieces of toast smeared with a creamy cheese.

Shrimp Cocktail

Shrimp cocktail is the best part about holiday party season, and you should make it for yours.

Crispy, Salty Latkes

The key to crispy latkes lies in a hot skillet with plenty of fat and getting absolutely every ounce of liquid out of those potatoes and onions.

Blue Cheese Dip

If you’re looking for more game day snacks, this is an ideal dip for all your cold, crisp vegetables.

Chopped Liver on Matzo

It’s not much to look at, but at least one of you will become a fan after spreading this funky, savory mixture onto a salted matzo with a sprinkle of parsley and lemon juice.